Recipe: Blueberry Maple Scones

Chef Alyssa shares her secrets on how to make a delicious blueberry maple scone.

Blueberry-Maple Scones

Makes 10-12 scones

Recipe by Chef Alyssa of Chef Alyssa’s Kitchen

  • 1 ¾  cups all-purpose flour
  • ½  cup whole-wheat flour
  • ½  cup quick-cooking oats
  • 1 Tbsp. + 1 tsp baking powder
  • 1 Tbsp. + 1 tsp granulated sugar
  • ½  tsp salt
  • ¾  cup unsalted butter, cold and diced
  • ¼ cup cold buttermilk
  • ¼ cup pure maple syrup
  • ¾  cup fresh or frozen blueberries
  • 2 Tbsp. chopped fresh rosemary
  • 1 egg beaten with 1 tablespoon milk or water, for egg wash

Glaze:

  • ¾  cup powdered sugar
  • ½  tsp vanilla extract
  • 3-4 Tbsp. pure maple syrup

1. Preheat oven to 400°F. Butter a sheet tray, or line it with parchment paper.
2. Whisk the flours, oats, baking powder, sugar and salt together in a large bowl. With a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Form a well in the center of the crumbs and pour in the milk and syrup. By hand or with a rubber spatula, fold all of the ingredients together to form a soft and slightly tacky dough.  Work quickly and do not over-mix, just enough to bring everything together. Fold in the blueberries and rosemary.
3. On a lightly floured surface, pat or roll the dough out until it is a 1 ¼” tall rectangle. Slice the rectangle down the middle, then into triangles. Place scones onto the baking dish and glaze the tops with the egg-wash and bake for 20 to 25 minutes, until the scones are lightly golden.
4. Combine all ingredients for the glaze and drizzle on the scones once they cool slightly.

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