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.

Maple Syrup Scones

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.

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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.

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

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These look positively scrumptious. Yes...cut in squares rather than that HUGE chunk of semi-dry scone we are used to having...yes...then these look tempting to me too.! I don't know why I never thot of making them smaller and cutting them like that. Wondcerful.


I love your recipes. The black bean brownie was GREAT. That green beans with leeks and dill is always a huge hit. Anyway, do you mind giving me the quantity of butter in weight? It's difficult to measure butter by tablespoons when it's cold :-(


Ooh thanks Heidi! I'm on a bit of a baking spree this week :-)

Michelle @ What Does Your Body Good?

These look amazing---and remind me a little of a fantastic Oatmeal Raisin Scone I make all the time (by Nick Malgieri). I'm having a brunch this weekend and now I know what I'm making!!

Season to Taste

Just read the recipe and decided to whip them together immediately. Took about 15 minutes to make a half batch, then I had to wait for them to bake. I made mine extra small - 8 for a half batch. They're great - not too sweet. I'm not even tempted to "mess" with the recipe. Thanks. HS: Glad you liked them Doc.


Wow. I cannot even remember how it was that I happened across this blog - but I am so glad I did! I'm semi-new to the world of cooking, and admit I need to be cajoled into it a little bit with delicious-looking pictures. Your blog provides more than enough amazing, beautiful pictures and magnificent recipes. This is by far my favorite cooking blog I have come across. Keep up the excellent work :)


These look and sound delicious! And so healthy, compared to other butter-laden scones. Beautful photos, Heidi, I love the way the sugar looks on top!!


A great recipe, but for some reason I can't help but add a helping of calories to the mix. Hmmm, maybe that explains why I'm so 'stocky?' Anyway, I made a maple glaze icing to drizzle over the scones, basically powdered sugar, cream and maple syrup. Oh and I added toasted walnuts to the dough. That was enough gilding of the lily for one recipe. thanks! HS: No worries Tom, I'm a sucker for a good glaze as well ;)

tom | tall clover farm

I agree...there's nothing worse than sitting down with a cup of tea/coffee and a bad scone. However: Nothing's more relaxing and comforting than sitting down with a cup of tea/coffee and a great scone--these look great!


these looks amazing! they'd also be great with some crystallized ginger or even dried blueberries!


read this entry, tied on my apron and whipped these out in under 1/2 hour. i forewent the turbinado - didn't have any- and ate them hot from the oven with slices of extra sharp cheddar cheese. i used plugra butter and it did not disappoint. thank you for a lovely rainy afternoon interlude!


I had a question about "veganizing" this recipe as well. I think Earth Balance will work fine to replace the butter, but I wanted to know if you've every tried chia seeds & water in place of eggs? Maybe one of your readers has tried it? HS: I haven't tried it in this particular recipe, I have used them in other recipes, though rarely as an egg-replacement. If any of you try this with success let me know and I'll mention it in the headnotes.


Looks interesting Heidi and I am curious to try them, but oh dear a scone recipe with 9 ingredients! Scones are meant to be quick,easy, and ready to eat within 15mins but thanks anyway


I'm w/ you! You basically have to force a scone in my mouth to get me to try it b/c I've had so many that are uninspired to say the least. This looks wonderful and I know if you're passing it on it must taste as good as it looks!

Asata @ Life Chef

Heidi, I have been reading your blog for almost a year now, thanks for making (less-mainstream) whole foods more approachable. I have been looking for more ways to integrate them into my diet,especially with our extensive Bay Area backyard garden, and through all my research, I inevitably find "recipes" that go something like: "saute or steam XXX until done, add a little olive oil or butter, add some chopped garlic or hot pepper flakes." This goes for veggies, grains, etc. Although helpful, it's not really a way to INTEGRATE these ingredients. Your blog has opened up my eyes to a new kind of experimentation with my food, so far with great results. This is even more important with a husband who is reluctant, nay, evasive, about eating healthy foods. No complaints from either of us so far! My latest success- Pumpkin bread with whole-wheat flour, evaporated cane juice sweetener, fresh-roasted pumpkin from our garden, and amaranth seeds as a nutritious subsitute for poppy seeds. Thanks again. Keep up the good work! HS: Thanks for the encouragement and feedback Nicolette. I'm glad I'm able to help.


Someone mentioned above wanting to convert this recipe to a gluten free version. I too would like to know what you would suggest. I am new to the necessity of being on a gluten free diet and would love to convert many of your recipes into a GF version but I am not sure on how to accomplish this and still turn out some great tasting recipes. For starters on my path down GF Lane, I appreciate your link to your GF recipes. Thank you.


Trying to get through my 2008 syrup before the 2009 batches are coming out and I can stock up on the good amber stuff. Stuck with just light at the moment but that should work in these! Going to try making them with spelt sometime this week. Yum yum. Thanks for sharing!


I was just thinking about currant scones this weekend and wondering when I'd have the time to make scones next. Somehow, spring evokes the idea of scones...and one day, I will, I will make lemon curd! Delicious. How do you top your scones, in this case? Thank you for the reminder that I need scones soon!

Erin @ Sprouted In the Kitchen

I love scones, and these look very tasty. We JUST got some fresh, real maple syrup could be fate!

Teri @ Make A Whisk

Cool, scones! Last weekend I thought about making scones this week, as I finally found out where ot get clotted cream in Munich! Thanks.


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