Scones, when done right, are one of the most satisfying expressions of simple baking, lightly crisp on the outside, tender and layered within, and best enjoyed warm as part of a proper tea.
These Maple Cream Scones are designed to deliver exactly that balance, with a delicate crumb and a rich, buttery interior that feels both comforting and refined. Instead of relying on sugar alone, this recipe uses Bloomist’s Private Reserve Amber Maple Syrup, which brings a deeper, more nuanced sweetness with subtle caramel notes that integrate seamlessly into the dough and enhance the richness of the cream and butter.
The result is a scone with more character, more depth, and a cleaner, more natural finish, best served warm with cultured butter or a good jam and paired with Bloomist Field Chamomile or Garden Bloom tea.
INGREDIENTS AND MATERIALS
- 1 cup all-purpose flour
- 1 cup pastry flour
- 1/4 cup wheat germ
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/4 cup Bloomist Amber Maple Syrup (or equivalent high quality pure maples syrup)
- 6 tablespoons cold unsalted butter
- 3/4 cup + 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Granulated sugar for sprinkling
DIRECTIONS
- Whisk together flour, wheat germ, salt and baking powder in a mixing bowl.
- Add brown sugar and mix to combine.
- Cut in butter and work gently to form a coarse sand like crumb.
- Combine cream and vanilla. Stir into mixture and work just until dough holds together.
- Cover work surface with parchment paper and pat or roll dough into a 1/2 thick rectangle.
- Cut dough into 10 to 12 rectangles and transfer to a parchment lined baking sheet.
- Refrigerate for 1 hour.
- Preheat oven to 400.
- Lightly brush scones with cold water and sprinkle with granulated sugar.
- Bake until scones are golden brown and cooked through, about 20 minutes.
- Serve hot with butter
