Blueberry Maple Scones

These Blueberry Maple Scones are crumbly, buttery, full of blueberries and topped with a sweet and salty maple glaze. They have all the flavor of blueberry pancakes covered in maple syrup.

We’ve kept the scone base on the less sweet side, so they’re almost similar in flavor to biscuits. This also means that you’re free to cover these treats with a generous drizzle of salted maple glaze to make them extra decadent. If you’re looking for a perfect weekend baked brunch idea, this is it!

Why You’ll Love These Scones

• Not dry or dense. Scones have an unfair reputation of being dense, stodgy, and dry, but these ones are anything but that. They’re flaky, soft, and full of bright blueberries that pop in your mouth when you take a bite.
• Just sweet enough. We find most store-bought scones to be too sweet. The scones themselves are usually full of sugar and then they’re lathered with a thick layer of glaze. We purposely made these scones less sweet so that the salted maple glaze on top doesn’t turn them into a sugar bomb. They have just the right amount of sweet flavor without being sugary, and they’re great with a cup of tea or coffee.
• Delightfully rustic and easy. Scones are meant to be rustic and simple, so there’s no need to make these look fancy or identical in size or shape. They also couldn’t be easier to make, especially if you have a food processor that does 90% of the work. 

Ingredients for the Blueberry Maple Scones

These scones are fairly simple to make and only require a few basic baking ingredients, plus some additional mix-ins to make them taste like blueberry and maple.

The Scones

Here is everything you’ll need to make the scones:

• All-purpose flour – we use regular all-purpose flour in this recipe. To measure flour, we always use the spoon and level method for unless we say otherwise (we also provide the weight of the flour in grams for a more exact measurement). Learn more about why spooning and leveling is better than scooping flour here.
• Baking powder – this recipe doesn’t use eggs at all, so you’ll need a little extra baking powder to give these scones a lift. This helps them to not be dense and heavy or flat. 
• Sugar – many scone recipes use a lot of sugar, but we like our scones less sweet than most American versions. This way, we can feel free to add as much glaze as we want on top too!
• Salt – as with all of our sweets, we like to add a little salt to balance out the flavors and provide depth.
• Butter – it’s important to use very cold butter so that these scones are flaky and not dense. We like to cube our butter first and then freeze it.
• Heavy cream –  when added to the batter, heavy cream gives the scones moisture and richness. We also brush a little cream on top of the scones before they bake to ensure they brown up nicely in the oven.
• Maple extract – adding this to the dough makes each bite of scone taste like maple syrup covered pancakes.
• Blueberries – we prefer using fresh blueberries in these scones for sweeter, fruiter, and brighter flavor.

The Glaze

This salted maple glaze brings a level of sweetness to these otherwise not-super-sweet scones. To make the glaze, you’ll need the following: 

• Powdered sugar – powdered sugar not only provides sweetness, but it causes the glaze to harden and set slightly once drizzled on top of the scones.
• Maple syrup – all glazes need a little liquid. Maple syrup acts as some of the liquid in this recipe and adds maple flavor.
• Milk – in addition to the maple syrup, a splash of milk gives the glaze the perfect consistency. 
• Maple extract – maple extract is used for more amped up maple notes.
• Sea salt – we love sweet and salty, so a little salt adds just the right amount of depth to the sweet glaze.

How to Make the Blueberry Maple Scones

STEP 0.5 – Preparing the Oven: First preheat your oven to 400°F and line a baking sheet with parchment paper. 

STEP 1 – Making the Dough: Using a food processor, blitz together flour, baking powder, sugar, and salt. Then add in the cubed butter and pulse the food processor until it looks like sand with a few small pebbles in it. Add ¾ cups of heavy cream and blitz until the mixture has just barely come together but is still crumbly.

STEP 2 – Blueberries & Shaping: Pour the dough out onto a surface and carefully fold in the blueberries. Form the dough into a round disk about 1 inch thick, careful not to squish too many blueberries in the process. Cut the disc into 8 wedges. Note: for small scones, you can cut the disc into 12 wedges.  

STEP 3 – Baking the Scones: Place the scone onto the baking sheet and lightly brush the tops of them with the extra cream. Bake for 18 to 20 minutes, or until the scones are lightly golden brown in color. Don’t worry if some of the blueberries explode as they cook; they’ll still taste great! Remove the scones from the oven when done and let them sit for a couple of minutes before moving them to a cooling rack.

STEP 4 – Making the Glaze: While the scones cool, make the glaze by whisking the ingredients together until smooth. The glaze should be just slightly runny so that you can pour it over the scones but not super thin. If you want it thinner, add more milk. Thicker? Whisk in more powdered sugar, 1 tablespoon at a time.

STEP 5 – Finishing Touches: Drizzle the scones with the maple glaze. Enjoy with a cup of coffee or tea and your favorite book!

Blueberry Maple Scones

These scones have all the flavor of a blueberry pancake covered in maple syrup plus the satisfying, soft buttery crumble of good scones.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:35 minutes mins

Course: Baked Goods, Breakfast, Snack

Cuisine: American, British

Keyword: scone

Servings: 8 scones

Ingredients

Scones

• 2 cups all-purpose flour, spooned and leveled (250g)
• 2 ½ tsp baking powder
• 3 tbsp granulated sugar
• ½ tsp sea salt
• ½ cup butter, cubed and frozen (1 stick)
• ¾ cup heavy cream, cold
• 1 tsp maple extract
• 1 cup fresh blueberries, heaping
• 1 to 2 tbsp Heavy cream, for brushing tops of scones

Salted Maple Glaze

• ½ cup powdered sugar
• 1 tbsp maple syrup
• ½ tbsp milk
• ½ tsp maple extract
• ¼ tsp salt

Instructions

• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Using a food processor, pulse together the flour, baking powder, sugar, and salt.
  2 cups all-purpose flour, 2 ½ tsp baking powder, 3 tbsp granulated sugar, ½ tsp sea salt
• Add in the cubed frozen butter and pulse until the butter looks like sand with a few small pebbles in it.
  ½ cup butter
• Add the 3/4 cup of heavy cream, maple extract, and vanilla, then pulse until the mixture has just barely come together but is still crumbly.
  ¾ cup heavy cream, 1 tsp maple extract
• Pour the dough out onto a surface and carefully fold in the blueberries. Form the dough into a round disk about 1 inch thick, careful not to squish too many blueberries in the process. Cut the disc into 8 large wedges. Note: for small scones, you can cut the disc into 12 wedges.
  1 cup fresh blueberries
• Place the scone wedges onto the baking sheet and lightly brush the tops of them with the additional 1 to 2 tbsp of heavy cream. Bake for 18 to 20 minutes, or until the scones are lightly golden brown in color. Remove the scones from the oven when done and let them sit for a couple of minutes before moving them to a cooling rack.
  1 to 2 tbsp Heavy cream
• While scones cool, make your glaze by whisking the ingredients together until smooth. The glaze should be just slightly runny so that you can pour it over the scones but not super thin.
  ½ cup powdered sugar, 1 tbsp maple syrup, ½ tbsp milk, ½ tsp maple extract, ¼ tsp salt
• Drizzle the scones with the salted maple glaze. Enjoy with a cup of tea or coffee for tastiest results.