THE RECIPE JOURNAL · Breakfast
Maple Syrup and Blueberry Scones
These tender scones are bursting with juicy blueberries and a hint of sweet maple syrup, making them perfect for a cozy breakfast or afternoon treat. They’re easy to whip up and sure to brighten your day with every bite.
FROM THE KITCHEN • Maple Syrup and Blueberry Scones
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Cashew Chicken in a Skillet
Something delicious to watch next.
01
Step 1
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a big bowl, mix together the flour, sugar, baking powder, and salt. Toss in the frozen blueberries and white chocolate chips, stirring gently so the berries don’t clump and everything’s evenly coated.
02
Step 2
In a smaller bowl, whisk together half a cup of heavy cream, the egg, and maple extract. Take your cold butter straight from the freezer and grate it onto a plate using the largest holes on your box grater. Add these grated butter pieces to the flour mixture and give it a few quick tosses so the butter gets evenly scattered and coated.
03
Step 3
Pour the cream and egg mixture over the flour and butter, stirring and tossing everything together for about 30 seconds until it comes together into a rough, shaggy dough. Then, use your hands to gently bring it all into one ball.
04
Step 4
Turn the dough out onto a lightly floured surface and pat it into a circle about an inch thick. Cut the circle into 8 wedges with a sharp knife or a bench scraper. Place the wedges on your prepared baking sheet, spacing them about half an inch to an inch apart. Brush the tops with the remaining 3 tablespoons of heavy cream.
05
Step 5
Pop the scones in the oven and bake until they’re golden on top, around 20 minutes. Once they’re out, let them cool just enough so you can handle them but they’re still warm, about 5 to 10 minutes.
06
Step 6
While the scones cool, mix up a simple glaze by combining powdered sugar and vanilla extract in a bowl. Slowly add a little milk, stirring until it’s just the right drizzling consistency. Drizzle the glaze over the warm scones in a zig-zag pattern, then let them sit for a few minutes so the glaze can set before serving.
Why you’ll love it
These scones offer a perfect balance of sweet and tangy flavors with the natural richness of maple syrup and fresh blueberries. They are tender and flaky, making them a delightful treat for breakfast or afternoon tea. Plus, they are easy to bake and bring a cozy, homemade feel to any table.
How to serve
Serve warm with a pat of butter or a drizzle of extra maple syrup for added sweetness. These scones pair wonderfully with a cup of hot tea, coffee, or even a glass of cold milk. For a special touch, add clotted cream or whipped cream on the side.
Storage & leftovers
Store scones in an airtight container at room temperature for up to two days to keep them fresh. For longer storage, freeze them in a sealed bag and reheat in the oven before serving to restore their soft, flaky texture. Avoid refrigerating as it can dry them out.
