Don’t you love maple syrup? I really do. I came across this recipe earlier this year and couldn’t wait to try it. I first made these Maple Blueberry Scones with frozen blueberries on a Saturday afternoon with my daughters. They were really yummy – the maple was a perfect contrast to the berries! Once fresh blueberries were in season, I made them again and loved, loved, loved them! The recipe is not complicated so give it a try.


Maple Blueberry Scones

We love scones in my house and I’m sure these will become a favorite of yours. I recommend serving these Maple Blueberry Scones warm with creamy soft butter or Apple Butter and hot, sweet tea served in your favorite vintage china.

Maple Blueberry Scones

¼ cup granulated sugar
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup butter
1 egg, beaten
¼ cup pure maple syrup
¾ cup buttermilk
1 cup blueberries (fresh if in season, frozen is fine though

In a mixing bowl combine sugar, flour, baking powder and salt. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs.

In separate bowl, mix together the egg, maple syrup and buttermilk. Add the blueberries to the dry ingredients, if using frozen blueberries, use directly from the freezer and dust with flour. Using a fork combine the liquid with the dry ingredients.

Turn dough out onto a lightly floured surface and gently knead 10 to 12 times. Roll out the dough or pat out with your hand to form a square, ½ inch in thickness. Cut into squares to the size of your choice. Cut each square to make 2 triangles. Place on ungreased baking sheet. Bake in a preheated 400°F oven for 10 to 12 minutes or until lightly browned. Buttermilk may be substituted with blend or half and half. This recipe makes about 24 regular or 36 small scones.