These French Toast Scones are flavoured like French toast and come together quickly, so it’s perfect sweet treat any time of day!
These French Toast scones channel all the great flavours of French toast and are quick, easy and delicious. A great morning scone!
Enjoy these warm with a generous drizzle of the maple glaze and of course, enjoy the weekend :)
Ingredients and Substitutions
Maple Syrup – real maple syrup will always bring the nicest maple flavour, but in a pinch maple flavoured syrup will also work here.
Recipe Tips
A food processor makes these scones super easy, but even if you don’t have a food processor, they come together quickly by hand. You can also decide if you’d like crunchy or soft-sided scones, by whether you bake them separately of as one large circle. I love them both ways, so you really can’t go wrong.
When it comes to scones, you can baked them up individually, for a crispy outside all around, or bake them as one big round, which will create soft sides. Score the dough ahead, so you can easily cut out your scones after they’re baked.
Making Ahead, Storing and Freezing
Store scones for 2-3 days in an airtight container.
These scones freeze beautifully, so if you can’t eat them up right away, just freeze them for later!
Get the Recipe: French Toast Scones
Ingredients
Scones:
- 1 1/2 cups all purpose flour, spooned and levelled
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, cold and cut into chunks
- 1/2 cup whole milk , or half and half (10%) cream
Glaze:
- 1/4 cup icing sugar
- 1 1/2 Tablespoons maple syrup
- 1 Tablespoon milk or cream
Instructions
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- In the bowl of a food processor (in or in a large bowl), add the dry ingredients and pulse several times to combine well. With food processor on low, add butter chunks and process until butter resembles coarse meal. (If doing by hand, cut butter in with two knives or a pastry cutter). Add just enough milk to the mixture until dough comes together into a slightly sticky dough (You may not need all of it). Remove to a lightly floured surface and knead gently and form into a ball.
- Remove dough to parchment lined baking sheet and pat into a 1-inch thick circle. Using a sharp knife, cut into 8 wedges. If you would like crunchy scones, moves each wedge out from the centre about 1 1/2 or 2 inches, so there is some space around each wedge. If you'd prefer a soft-sided, more cake-like scone, leave as is.
- Brush top of scones with milk and sprinkle lightly with some granulated sugar.
- Bake in preheated oven 15-18 minutes, or until golden brown. Cool on a wire cooling rack while preparing glaze.
- For glaze: combine glaze ingredients in a small bowl and stir until smooth (you may need to add a bit more icing sugar if it's too thin). Drizzle over warm scones.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Just made these and they really turned out great one thing I would say is that they really do rise and spread out quite a bit . They turned out beautiful and delicious!
So glad to hear, Crystal :) Thanks!
These sound awesome, Jennifer and I love the photos. Also, I never though about baking scones while still in their circle pattern to get a more cake-like consistency. That’s brilliant! Going to try it next time for sure!
Thanks Liz :) It’s a nice option for scones!
This flavour is calling my name!! LOVE the sound of these scones…and the look. They look so delicious!
Thanks so much, Katrina :)
What a terrific scone flavor this sounds like! Looks like the perfect brunch treat :)
Thanks June :)
These scones sound absolutely incredible, I think I’m putting them on the menu for tomorrow morning!
Thanks Jennifer and enjoy! :)
What a great flavor for scones Jennifer. We have a long weekend here in the US – and I need to make these! What a beautiful, special treat. Scones are one of my favorites! Thank you :)
Thanks Tricia. Enjoy what’s left of the long weekend :)
I saw these on your Instagram Jennifer and they instantly made my mouth water! The perfect weekend breakfast – I love anything french toast-esque!
Thanks Jessica. I wish there were a few of these left for this morning!
Love a good scone! The flavour comboination of maple and cinnamon is definitely welcoming fall!
Thanks so much, Catriona :)
What scrumptious scones and that maple glaze…heaven! :)
Thanks Laura :)
Such a fun name for a delicious look treat! Anything maple calls my name!
Thanks Chris and me, too :)
Jennifer, these scones look painfully good, I just had a salad for lunch but what I really want is this scone! Our long weekend was last week so summer is definitely over here.
Thanks Julia :) We are enjoying probably the best weather of the summer this weekend, so I’m soaking it all in while it lasts!
I’ve never met a scone I didn’t like! And these will be no exception Jennifer! They sound awesome!!
Thanks Mary Ann :)
Ha, ha! I look at this as the first long weekend of fall! Whichever it is these scones are the ticket! It’s gotten cooler here the past few days so baking sounds fun again! Would love these on the breakfast table.
That’s funny, Toni. Labour Day weekend is definitely summer’s last hurrah here :) It’s beautifully warm still, but that never stops me from baking ;)