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Sunny, top down view of a plate of 4 triangle shaped blueberry maple scones topped with icing.

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.
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
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.