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We always freeze a handful of these scones to have on hand for when company calls! Just whip up the maple glaze and POOF you have a great sweet treat to serve!



Prep time


Cook time



  • 3 cups flour​
  • 3/4 cup cold unsalted butter​
  • 1 cup fresh or frozen blueberries​
  • 1/3 cup heavy cream​
  • 1 1/2 tablespoons baking powder​
  • 2/3 cup & 1/4 cup pure maple syrup, Grade A Dark Robust​
  • 3/4 teaspoon salt​
  • 1 cup powdered sugar​


  1. Preheat oven to 350°F.
  2. Oil and flour a baking sheet.
  3. In a large bowl, combine flour, blueberries, salt and baking powder with a fork.
  4. With a food processor or by hand, cut in butter until it resembles coarse meal.
  5. Whisk together maple syrup and cream.
  6. Form a well inside the dry ingredients and slowly pour in the liquids. Mix lightly with a fork just until the mixture holds together in a soft dough.
  7. Turn dough out onto floured surface and knead gently eight times.
  8. With lightly floured rolling pin, roll the dough 2 inches thick. Cut with a biscuit cutter and place on baking sheet about 2 inches apart.
  9. Bake 15-20 minutes until golden brown.
  10. Makes 8-12 scones depending on your biscuit cutter size.

For the Glaze:

  1. In a small bowl, mix 1/4 cup maple syrup with 1 cup powdered sugar. Add more maple if the glaze is too thick to spread.
  2. Wait till scones are totally cooled. Liberally drizzle glaze on top with a small spoon.

Recipe slightly adapted from The Official Maple Cookbook.



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