Maple Scones
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.)
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?)
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
AuthorJuliePreheat the oven to 425F.
In 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.
Add 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.
Bake 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.
Ingredients
Directions
Preheat the oven to 425F.
In 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.
Add 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.
Bake 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.
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
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
Nathalie – Coffee cream is 18%, half & half is 11% – either would work just fine, or even just milk!
Wow, Deni, that was fast! Glad they were a hit!
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
I adore maple, and even have some maple sugar in the cupboard, I might try using it in these!
I’ve only ever made plain scones but I’m dying to try these.
“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.
These were delicious and a hit at yesterday’s brunch. Thanks!!!
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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!
Oh no, that’s too bad Liz! It is a bit of a wetter dough.. but shouldn’t be that wet!
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looking so nice & sweet dis
Awesome post !! Yummy food some time have dangerous for health.So eat food but in a limit.
Yummy food..
Thanks for sharing that a wonderful post with us.
Like it that type light an yummy sweet food.
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!
Made these tonight and added in dates, turned the temp down to 400F……… these were fabulous!
You are the scone queen.
aw, thanks Stacey!!
MAPLE SCONES is just a divine recipe! Oh my God, how much these croissants turned out delicious and tender. I have long been looking for some interesting recipe with croissants, and so I decided to try to make according to your recipe and did not lose heart! That’s just the question, I’m new to cooking, so please tell me how many calories contain these croissants? Somewhere around 100 calories? Or more?
I’m not sure – depends on how big they are! probably over 100 calories though! 🙂
If substituting cream for half and half, is it better to always cut it with a little milk to increase the wetness?
I don’t think it makes that much of a difference – I’d use them interchangeably!
Great recept, it is very tasty!
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