Maple Scones

My maple scones feature maple flakes–such a genius idea! I’m not sure when these arrived on grocery store shelves but once I saw them, I couldn’t resist. They add a delicious maple crunch to these maple scones.

Related Post: Scones Primer

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Maple Scones

If you love maple, you'll love these scones. With maple syrup in the icing and maple flakes inside and on top, these scones have incredible maple taste. If you have maple extract, use it to intensify the maple flavour.

Prep Time15 minutes mins

Cook Time12 minutes mins

Cool & Icing Time20 minutes mins

Total Time47 minutes mins

Course: Snacks

Keyword: Baking, Breakfast, Maple, Scones

Servings: 8 scones

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 3 tbsp maple flakes, plus more for garnish See Notes, below.
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1/4 cup Greek yogurt, plain or vanilla
• 1/4 cup 35% cream
• 1 tsp maple extract, or vanilla if maple not available
• 1/2 cup unsalted butter, cold, cubed

Icing

• 1 1/2 tbsp butter, melted
• 1/2-3/4 cup icing sugar
• 1 tbsp maple syrup
• 1/4 tsp maple extract, or vanilla

Instructions

• Preheat the oven to 400F. Line a baking sheet with parchment paper. (See Notes, below.)
• Add all the dry ingredients, including 3 tsbp maple flakes. to a large bowl and whisk together to incorporate.
• In a medium bowl, whisk together the egg, yogurt, cream, and extract. Set aside. 
• Cut the butter into the dry ingredients until the butter is about pea-sized. The dough will have the texture of crumbs. (See Notes, below. Or see the Scones Primer for pictures.)
• Add wet ingredients to flour mixture and stir until dry ingredients are incorporated.
• Gently knead the dough into a ball in the bowl, then turn out and begin patting into a circle until it’s about 1 inch (2.5cm) thick. You may need to squeeze the outer edges a bit to incorporate crumbly bits into the dough. 
• Cut the dough into 8 evenly sized wedges and place them on the prepared baking sheet. Brush lightly with cream if desired. (This gives a nice sheen to the finished scones.)
• Bake for 11-12 minutes, or until edges start to turn golden.
• Let scones cool for about 5 minutes on the pan, then move them to a wire rack. Place the parchment from the baking pan under the wire rack to catch drips when you ice the scones.
• After the scones have cooled for about 10-15 minutes, make the icing by whisking together all of the icing ingredients. If the icing is too thin, add more icing sugar, a teaspoon at a time. If it is too thick, add some cream, a couple of drops at a time. (See Notes, below.)
• Drizzle or spread icing on each cooled scone, then sprinkle with maple flakes.

Notes

• Maple flakes are dehydrated maple syrup. There are a number of varieties on the market. It was the Lantic version that I found at my local grocery store.  
• Ovens can vary widely in temperature. For this recipe, I set my oven to 400F and bake for about 11 minutes. Watch your scones carefully the first time you make this recipe to ensure they don’t bake too long.
• The cutting process can take a few minutes but you want to be able to see pieces of butter in the dough, so don’t go too long with this step. 
• The thickness of the icing is a personal preference. You can drizzle thinner icings in a nice pattern across all the scones or spread thicker icings across the top. 

Serving Ideas for Maple Scones

• Maple scones make a filling snack or brunch option. They are quite sweet; serve them with fresh berries to add some fibre and nutrition. You could also add some chopped walnuts or pecans to boost the nutritional content. Just toss in about 1/3-1/2 cup of chopped nuts to the dry ingredients, then continue with the recipe.
• Make mini maple scones for a brunch or other such gatherings. Instead of cutting the dough into 8 wedges, pat it out as usual, then use a small round cookie cutter to make smaller scones. Reduce the baking time to ensure they don’t burn.

Maple Syrup Facts

• Most Eastern Canadians probably know this, but it takes about 40L of maple sap to make 1L of maple syrup, hence the high price.
• Maple syrup is high in a number of minerals, especially manganese, and contains zinc, magnesium, and riboflavin. According to Cottage Life magazine, maple syrup also has as many antioxidants as a banana or serving of broccoli.
• Maple syrup can be used in sweet and savoury dishes. Check out some recipe ideas at Canadian Living or Lantic.

Sketch of maple syrup by Moneti | Dreamstime.com