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Maple Scones

Maple Scones 1

Every once in awhile, I decide I’m only going to do things that are awesome. And I forget that even with superhuman optimism, a lot of things aren’t awesome, and you can’t forgo invoicing and homework and laundry in favour of making things or playing with new projects on the internet.

But I have stuck to my new rule of only eating baked goods that are awesome – life is too short for bad bread. Right? And although I do enjoy a good muffin/scone/cookie/cinnamon bun any time of year, there’s something about cooling weather and crunchy leaves that demands something freshly baked alongside your coffee or tea.

(Related: no kitchen yet. It’s moving at glacial speed. But I have a sink! Update soon.)

Maple Scones 3

Eons ago, I got to the point where I could mix up a batch of scones from memory, knowing just how much flour/sugar/baking powder/butter/cream would yield a perfect carb vehicle for anything from berries to chocolate chunks. A scone truly is the ultimate blank canvas; if you have the basics on hand, you can wing the rest. They take tasty care of squishy fruit and cheese ends, and scraps of things that might not otherwise add up to much. And even if a rummage through the fridge results in no more than a bottle of gin and maple syrup, you can make maple scones. (Or gin scones?)

Maple Scones 2

Even though maple syrup runs in the spring, it feels like fall to me. I wish I had seen Joy’s apple pie biscuits before I made these – next time I’ll envelop sugared, spiced apples in maple dough and splatter maple drizzle over them, Jackson Pollock-style. I may go do that now.

Maple Scones 1
Maple Scones 1

Maple Scones

Recipe link

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September 27, 2014

  • Makes: Makes 6-8 scones.

Ingredients

2 cups all-purpose flour

2 Tbsp. brown sugar

2 tsp. baking powder

1/4 tsp. salt

1/2 cup cold butter, cut into pieces

3/4 cup half & half

2 Tbsp. pure maple syrup

Drizzle

1/2 cup icing sugar

1 Tbsp. maple syrup

1 Tbsp. half & half

Directions

1Preheat the oven to 425F.

2In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Add the butter and blend it in with a pastry blender, fork or your fingers until well combined, with lumps of butter the size of a pea remaining.

3Add the half & half and maple syrup and stir just until the dough comes together. Turn out onto a parchment-lined sheet and pat into a circle an inch thick. Cut into 6-8 wedges and pull them apart on the sheet. If you like, brush them with a little extra milk and sprinkle with sugar.

4Bake for 15-20 minutes, until golden. Meanwhile, whisk together the icing sugar, maple syrup and cream, and drizzle it over the warm scones with a fork.

Makes: Makes 6-8 scones.
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26 comments on “Maple Scones

  1. Nathalie
    September 27, 2014 at 2:27 pm

    Hi Julie,
    Do you know if coffee cream is the same as half and half , in montreal I cant find it..should I use just regular cream ?
    thank you for your time, good luck with your kitchen
    Nathalie B

  2. Deni
    September 27, 2014 at 2:39 pm

    These are divine! I’ve never made flavoured scones before, and my husband was kind of sceptical. I, on the hand was not sceptical in the least. Awesome baked goods indeed as my husband just devoured 3 of the 6. Next time I will cut them into 4 wedges as it will sound less gluttonous to admit to eating only 2 sconces. Thanks for this fabulous recipe! Deni

  3. Julie
    September 27, 2014 at 2:49 pm

    Nathalie – Coffee cream is 18%, half & half is 11% – either would work just fine, or even just milk!

  4. Julie
    September 27, 2014 at 2:50 pm

    Wow, Deni, that was fast! Glad they were a hit!

  5. Jules @ WolfItDown
    September 27, 2014 at 3:06 pm

    Mmm these triangle maple scones look fantastic! I only bought a bottle of maple syrup yesterday, this could get dangerous….
    Thanks for sharing the recipe, it looks terrific 😀 x

  6. sue/the view from great island
    September 27, 2014 at 5:07 pm

    I adore maple, and even have some maple sugar in the cupboard, I might try using it in these!

  7. Maureen | Orgasmic Chef
    September 27, 2014 at 10:54 pm

    I’ve only ever made plain scones but I’m dying to try these.

  8. Natalie
    September 28, 2014 at 1:31 pm

    “life is too short for bad bread”. Yes! This is my mantra :). I have been following your blog daily for over 6 years… I love having someone with my same “love interests” providing me with such yummy recipes.

  9. Meaghan
    September 29, 2014 at 3:21 pm

    These were delicious and a hit at yesterday’s brunch. Thanks!!!

  10. ??
    October 10, 2014 at 7:54 am

    Thanks for a marvelous posting! I really enjoyed reading it,
    you might be a great author.I will make certain to bookmark your blog and will eventually come back later on. I want to encourage that you continue
    your great posts, have a nice holiday weekend!

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  11. Liz
    October 29, 2014 at 7:18 am

    I made these this morning, and my dough was really wet and sticky. I guess I expected something more like a southern biscuit dough…? I added a couple of additional tablespoons of flour, but it didn’t help much. Next time, I think I will add 1/2 cup half & half, then see what it looks like, and go from there. I will say that the flavor is absolutely divine!

    • Julie
      October 29, 2014 at 1:47 pm

      Oh no, that’s too bad Liz! It is a bit of a wetter dough.. but shouldn’t be that wet!

  12. vishakhajain
    December 8, 2014 at 3:40 am

    Nice post..

  13. kalmakuran
    December 9, 2014 at 1:18 am

    Nice Post !! your post is very unique…

  14. ankitasharma
    December 9, 2014 at 5:21 am

    Nice post !! please share some more blogs with us that provide information.

  15. Anju Rai
    December 10, 2014 at 2:00 am

    looking so nice & sweet dis

  16. ninadordev
    December 10, 2014 at 2:25 am

    Awesome post !! Yummy food some time have dangerous for health.So eat food but in a limit.

  17. Preeti Singh
    December 12, 2014 at 10:15 pm

    Yummy food..

  18. Anjali Agrawal
    December 12, 2014 at 11:20 pm

    Thanks for sharing that a wonderful post with us.

  19. Sameer Gupta
    December 23, 2014 at 11:58 pm

    Like it that type light an yummy sweet food.

  20. Lanada
    June 23, 2015 at 9:02 am

    Hi Julie,
    If substituting cream for half and half, is it better to always cut it with a little milk to increase the wetness? I tried these with straight whipping cream (it’s what I had in fridge) and they didn’t have enough liquid in them. And then after they were baked I spilled them all inside the oven and burnt my arm trying to save them…. 😛 But the second batch I made using 1/2 cream and 1/2 milk were awesome!

  21. stacey snacks
    February 29, 2016 at 6:58 pm

    Made these tonight and added in dates, turned the temp down to 400F……… these were fabulous!
    You are the scone queen.

    • Julie
      March 1, 2016 at 8:30 pm

      aw, thanks Stacey!!

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