Maple Syrup Scones

Maple Syrup Scones Recipe

If I'm going to eat a scone, it has to be good. Really really good. Worth it good. I feel the same way about croissants. These maple syrup scones make the grade for me. I sweeten them with a hint of maple syrup, and aside from the big flakes of sugar that melt into a sweet, crackly top crust, there is no other added sweetener. Whole wheat pastry flour makes beautifully tender biscuits, cookies, and quick breads, and I use it here cut with a generous amount of butter, a scoop of quinoa or oat flakes, and not much else.

Maple Syrup Scone Recipe

I normally do a slightly larger batch of these - one that yields a dozen scones instead of nine. But when you go to make the scones and you realize you have exactly 2 1/4 cups of flour left - nine scones it is. You might try playing around with other syrups as well. I have it on my notes to do a version with meyer lemon syrup and some fresh lemon thyme.

Maple Syrup Scone Recipe

If these aren't your speed, there's a chance the mega scone recipe from two years ago might win you over.

Maple Syrup Scones Recipe

If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.

1/4 cup real, good quality maple syrup
6 tablespoons milk or cream
2 1/4 cups whole wheat pastry flour
1/2 cup quinoa flakes (or rolled oats)
1 1/2 tablespoons baking powder
1/2 teaspoon fine grain sea salt
11 tablespoons unsalted butter, cold, cut into cubes
1 egg, lightly beaten
large-grain sugar (for example: turbinado)

Preheat the oven to 400F degrees, rack in the top 1/3. Line one baking sheet with parchment paper.

Whisk together the maple syrup and milk in a small cup, and set aside. Combine the flour, quinoa/oats, baking powder, and salt together in a bowl. Using a food processor, cut the butter into the flour mixture, pulsing until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter into the flour using a knife and fork, or smushing it through your thumb and fingertips. Now add the maple syrup milk. Pulse (or mix) until the dough just comes together - don't over mix. If the batter is too dry add more cream a bit at a time -you want it to hold together w/o being crumbly.

Turn out onto a floured surface, kneed once or twice, just enough to bring the dough together. Now arrange the dough into a 1-inch thick rectangle (see photo). Trim the edges and slice the dough into nine equal-sized squares. Arrange the scones next to one another on the prepared baking sheet - 1/4-inch distance between each of them. Brush generously with the egg wash and sprinkle with the large-grain sugar. Bake for 20-25 minutes, or until golden along the bottom and tops.

Makes 9 scones.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Heidi, Is there any way we could get your original proportions for making a batch of 12? Thanks so much-the neighbors have started tapping-can't wait till Saturday to try these.

    Tegan
  • I've been looking at different recipes for scones to bake while I'm home on Spring Break, and this creation sounds wonderful. I love your use of maple syrup. I have a lot of spelt flour and a big bag of bran flakes, and I bet that would be wonderful in here. Thanks Heidi!

    Anonymous
  • These look wonderful. I haven't had a good scone in ages but longinf ro one now. Love how you've cut them into little squares rather than stamp out rounds. So dainty.

    katie
  • Thanks for sharing another delicious recipe to try! I've been enjoying your website for a little while now and it never disappoints :) Wonderful photos, words and recipes--thanks!

    Julia
  • These sound so simple and so delicious! To Sam, who had the vegan question - I have successfully used coconut oil (at a temperature where it resembles cold butter) and hazelnut milk in my vegan scones. Also, Becks, I too am gluten free and will most likely try some combination of sorghum, millet, and coconut flours. I have yet to experiment with quinoa flour, but I'm guessing that will work well too!

    Lauren Denneson
  • again, thank you so much heidi for providing a whole grain and non-cane sugar recipe...looking forward to baking this up! :)

    debra
  • Great recipe, I'll try to veganize it and see what happens, also following Sam's ideas and your suggestions.

    yari
  • I am having a tea party for a girlfriend on Sunday- I wonder if I could make these dairy, wheat and sugar free somehow.

    Meghan Telpner
  • Thanks--can't wait to try them!

    sam
  • These sound incredibly rich and delicious! Maple syrup is the perfect flavor enhancement for scones. I use it often (or agave nectar) to sweeten my own scone recipes. Thanks for this version! :)

    Ricki
  • Oh, maple syrup and scones. What a lovely spring treat! These look just perfect for a brunch or lunch spread with other spring-like foods. Thanks for posting.

    Anna
  • I love that many people have posted about scones lately; nice to see a resurgence. These look wonderful, and - as a dietitian - nutritious and easy to fit into a healthy lifestyle. Cheers, *Heather*

    heather
  • I think I'm in Love..... Love your recipes. Love reading your stories. Visually gorgeous site! I just discovered this site after a trip to a local park with an old grist mill and maple trees tapped for syrup. I was looking for a recipe to use the stoneground cornmeal I got there and your Cornmeal Crunch came up on Google (God Bless Google) These scones will be next as a way to use the made-that-day syrup I brought home too. You have been bookmarked : - )

    2DogsFarm
  • They look delicious! I now know what I'm gonna have for breakfast tomorrow! :) Thanks for the recipe.

    Nathalie
  • Fantastic! I confess that your desserts are my favorite and this recipe will probably be no exception. Mmmm...I might try the vegan suggestions too as I am a coconut convert.

    shila
  • These look delicious! You wouldn't happen to have any opinions about making these gluten-free, would you? Pasty flour usually has less gluten in it, so maybe this would work with quinoa flour + sweet rice flour?

    Becks
  • These look delicious! You wouldn't happen to have any opinions about making these gluten-free, would you? Pastry flour (even the whole wheat kind) usually has less gluten in it, so maybe this would work with quinoa flour + sweet rice flour?

    Becks
  • These look amazing! Maple syrup, quinoa flakes and turbinado – sweet and healthy at the same time. I always try to make my baked goods a little less sweet, but these seem perfect the way they are. Thanks for the recipe!

    Allison
  • These look delicious!

    Trish
  • Long time reader, first time writing. What would you figure the success rate for veganizing these little gems? I imagine soy milk could substitue the cream, but could I get away with using coconut oil instead of butter (or Earth Balance)? One of my roommate's is vegan and I've found that baked goods (especially the ones I get from your blog) taste that much better when you can share them :) Thanks for any advice! HS: Hi Sam, I just did some tasty maple-sweetened cookies and used coconut oil as the fat. It worked out great. I think If I were going to make these vegan, I'd go that route, and use full fat coconut milk in place of the cream. I've never used Earth Balance, so I'm not sure about that.

    sam
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