Maple Scones
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These maple scones have become my go to treat for weekend mornings, and honestly, they come together so quickly that you can have them warm from the oven in under an hour. The maple syrup gives them this wonderful subtle sweetness without being over the top, and I love that it pairs beautifully with the tart blueberries. Maple syrup is full of antioxidants too, so you can feel a little better about indulging in these buttery delights. What really sells me on making these is how simple they are to put together using everyday pantry staples, and the whole process feels less intimidating than you'd think. They're perfect for impressing guests or just treating yourself.
Ella x
Ingredients
- 250all-purpose flour
- 100cold unsalted butter
- 50granulated sugar
- 50maple syrup
- 2large eggs
- 120heavy cream
- 5salt
- 5baking powder
- 20unsalted butter, melted
- 100dried blueberries
Detail level
Instructions
- 1
Preheat your oven to 200°C (400ºfF). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy scone removal.
- 2
In a medium-sized bowl, whisk together flour, sugar, and baking powder.
Tip: Make sure to use room-temperature ingredients for the flakiest scones possible.
- 3
Add the cold butter and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Tip: Avoid overworking the mixture, as this can lead to tough scones.
- 4
In a separate bowl, whisk together the maple syrup, eggs, and heavy cream until well combined.
Tip: Don't worry if the mixture seems a bit runny – it will come together in the next step.
- 5
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Tip: Be careful not to overmix, as this can lead to dense scones.
- 6
Stir in the melted butter and dried blueberries.
Tip: If using, sprinkle some extra blueberries on top of the scones before baking for an extra burst of flavor and color.
- 7
Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together in a cohesive mass.
Tip: Don't overwork the dough – it should still be slightly crumbly.
- 8
Pat the dough into a circle that is about 2.5cm (1 inch) thick.
Tip: Use a pastry cutter or a knife to cut the scones into desired shapes.
- 9
Place the scones on the prepared baking sheet, leaving about 2.5cm (1 inch) of space between each scone.
Tip: Use a little bit of extra flour to dust the tops of the scones, if desired.
- 10
Bake for 25-30 minutes, or until the scones are golden brown.
Tip: Keep an eye on them after 20 minutes – they can go from golden to burnt quickly.
- 11
Remove the scones from the oven and let them cool on a wire rack for 5-10 minutes before serving.
Tip: Serve warm with your favorite spreads or toppings, such as clotted cream and jam.
Recipe Variations
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