Maple Syrup Scones Recipe
Maple syrup scones sweetened with a hint of maple syrup. Big flakes of sugar meld into a sweet, crackly top crust, and the whole wheat pastry flour makes them beautifully tender.
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.
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.
If these aren't your speed, there's a chance the mega scone recipe from two years ago might win you over.
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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.
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DIVINE!!!
Hi heidi, just wanted to know if I can use spelt flakes or would they be too crisp for this dish ? HS: I think they should work. Give them a go, and let me know if I'm wrong ;) Hopefully not.
Heidi, If you are ever in Manhattan, try the scone at Souen, on 13th and University Place. They are delicious...maybe you could try to duplicate their recipe:)
Heidi, These sound lovely and I love that you made them little squares (scone pillows) instead of triangles. What a great way to work in some quinoa! I'm looking forward to making these with coconut oil and milk. FYI to all veganizers: you can put your measured out coconut oil in the fridge for a while to firm it up more and chill it before you cut it into the flour etc. Nancy
These look so good! And they look easy to make too. :)
Heidi - these sound great. Do you think wheatgerm could replace the quinoa flakes? Or would it be too dense? HS: This one I'm not sure about. It might work, but I'm not 100% sure - I'd start by trying 1/2 oats or quinoa flakes and 1/2 wheatgerm.
Growing up we had a sap house and my dad made virtually everything we ate with at least a touch of maple syrup (sometimes much more than a touch)! These scones sound fantastic and bring back memories. Can't wait to try them this weekend. Thanks so much! HS: I can't even imagine having main line into a maple syrup supply. Oh my.
Wow- great minds think alike! Look at our questions and the time they were sent!
Oh Heidi, these look delicious! Scones are definately one of my favorite baked goods -- but I think that if I were to try this, I'd opt for a little more oats; my personal fave kind. Thanks for all of your delicious-looking and -tasting recipes! Tegan
Do you think that Agave nectar could be used in place of the maple syrup? HS: I think agave should work, but haven't tested this recipe w/ it yet. Let me know if you do.
Scones and a really good biscotti...my nemesis. I began sneaking wheat flour(s) into my cooking/baking a few years ago, and have found that it alone adds a certain sweetness to a recipe. I haven't been able to find quinoa flakes around here - yet. The nearest Whole Foods isn't near...lol. Instead of the turbinado sugar, do you think a glaze of agave nectar would make for a nice crunch? What butter would you recommend? I've struggled with butter the last couple of years. I've purchased only Cabots (I've tried EVERYTHING out there) for a while now because, it seems as though the dairy companies aren't making really good butter anymore...ratio seems to be off...more...margerine-ish. Even Cabots has changed... Celeste
It's still March, so we have plenty of time to keep appreciating maple flavor. These would be a perfect breakfast now.
Those look fantastic!
@ FoodMedic - I think those are the "in process" photos. How the dough looks in the food processor; patted into the 1" thick cake and cut; spaced out on the sheet with egg wash/sugar; done. These do look lovely! HS: Thanks Arian, and thanks for clarifying - those are indeed process shots.
What a great idea to use maple syrup in scones! Looks gorgeous!
I'm will Hallie, I've got it all but only nonfat milk. I'm no baking expert but I seem to think that the fat in milk plays much less of an important role than the fat from the shortening in most baking recipes but I could be way off. I would probably just use skim.
What pretty little scones!
I think I have all these ingredients on hand! I totally agree about scones being "worth it" (actually all I have is nonfat milk. would that work? I wonder sometimes about using nonfat when a recipe just says "milk.")
Are these multiple batches? Some look undercooked and some look nicely browned.
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!
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