Maple Syrup Scones
You're gonna like these scones if you know exactly what you're in for. These are rather dry scones in the English tradition. They're meant to be served with clotted cream, butter or jam. I like this kind of scone with coffee or milk. I'll take a sip of my drink and a quick bite of scone so the scone hydrates in my mouth. It's one of the best ways to enjoy any scone. The maple icing drizzle seen in the pictures wasn't part of this recipe as submitted. I'm including instructions for that below. You'll definitely like the flavor here, but if you're looking for a scone like the ones from commercial coffee shops, this might not be the recipe for you. If that's your thing, I suggest you try our recipe for Chocolate Chip Scones. I tested it on the same day as these and it was nearly perfect and much more like what you get from Starbucks, etc. (This recipe was submitted in 2007. It was tested and photographed in September 2013.)
- 1 and 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup rolled oats - quick or old-fashioned
1 Tablespoon baking powder
1 Tablespoon brown sugar
1/2 teaspoon salt (omit if using salted butter)
3/4 cup butter - cubed
4 Tablespoons pure maple syrup
4 Tablespoons milk
1 large egg - beaten
How To Make Maple Syrup Scones
This recipe makes about 10 scones.
Preheat oven to 400 degrees F.
Prepare a large baking sheet by coating generously with cooking spray.
In a large bowl, sift together the flours. Add the oats, baking powder, sugar and salt and mix well. Add the butter pieces and combine with hands until mixture resembles wet sand.
In a separate smaller bowl, mix together the syrup and milk.
Add the milk mixture to the flour mixture in the larger bowl. Mix until just combined and dough-like. Try not to over-mix.
Turn the dough out onto a lightly floured surface. Roll it out until it's about 1 and 1/2 inches think.
Cut it into 10 equal patties and place them on the prepared baking sheet fairly close together, but not touching.
Brush the tops with the beaten egg to create a glaze.
Bake for 18 to 22 minutes until lightly golden brown.
Let them cool at least 5 minutes before separating and removing from the baking sheet.
Cooking Notes From Mr Breakfast:
To make a maple icing drizzle: Stir together 3/4 cup powdered sugar, 1 teaspoon maple syrup, 1/4 teaspoon maple extract and 3 Tablespoons milk. Stir until a fluid frosting forms. Add additional milk 1 teaspoon at a time until the icing drips off of your fork or whisk in a slow steady stream. Drizzle over cooled scones.
I cut my scone dough into 6 equal triangles rather than 10 because I'm a big guy with a big appetite who loves a big scone.
The batch of scones seen here took exactly 20 minutes in the oven.
These are best served warm when the aroma of warm maple from the oven is still in the air. They're still great days later if stored in an air-tight container.
Mr Breakfast would like to thank Bennett for this recipe.
Recipe number 2110. Submitted 8/13/2007.