The BEST Maple Blueberry Scones that are easy to make and perfect for brunch or a delicious treat! These better-than-the-bakery scones are slightly crumbly on the crust and perfectly soft on the inside. Light and flaky, with added depth and sweetness from the maple syrup, these scones are truly a recipe for perfection!
These Maple Blueberry Scones are the BEST!
The #1 feedback comment we’ve had in the testing of this recipe is that these scones are unlike any other. Why? Because they aren’t dry!
Think traditional scone recipe, but NEXT LEVEL because they’re sweetened with the delicious flavors of maple syrup and have the right amount of moisture in them. Light, flaky, moist, and delicious. These Maple Blueberry Scones are melt-in-your-mouth perfection!
In This Post
- How to Make Maple Blueberry Scones
- Tips for Storing Scones
- More Brunch Recipes You’ll Love
The ingredients for these scones are easy to find and so simple! Here are some of the key ingredients that you will need:
Flour – All-purpose flour is best. However, here’s a post about how to replace regular flour with almond flour!
Butter – Unsalted butter that’s cold and grated (or finely chopped) works best for creating a flaky texture in these scones.
Maple Syrup – The star of the show! These scones are sweetened with a little bit of sugar and maple syrup, giving them depth and flavor.
Milk – Regular milk is best, but any type of milk works great.
Yogurt or Sour Cream – Whole milk yogurt or sour cream bring moisture to this delicious recipe!
Blueberries – Frozen or fresh are both great options!
Glaze – Optional, but definitely make these scones next level. Simply whisk powdered sugar, maple syrup, and milk or water together!
How to Make Maple Blueberry Scones
Making Maple Blueberry Scones is actually REALLY easy to do! Here’s how to whip them up in no time:
- Mix the cold butter (grated or cut into small pieces) into the dry ingredients.
- Whisk the liquid ingredients together.
- Pour the liquid ingredients into the dry ingredients and mix.
- Fold in the blueberries.
- Place the dough on a floured surface and flatten into a circle.
- Slice into wedges.
- Bake, then top with glaze!
Tip: Slice the scone wedges with a chopping knife rather than with a pizza cutter. A pizza cutter tends to pull the dough with it, instead of cutting out a clean shape!
How to Bake Scones Without Egg
Want to omit the egg from your scones? Simply replace with a flax seed egg or omit the egg and substitute with an extra 1/4 cup milk.
Tips for Storing Scones
It’s best to let scones completely cool down before storing! Here’s how to store scones after they have cooled down:
At room temperature (recommended): Place scones in a container and cover with foil or lid. Another option is to place them in a freezer bag! Scones can last 1-2 days at room temperature.
In the refrigerator: If you need scones to last longer, place them in an airtight container and store in the fridge for 3-5 days!
Can I Freeze Baked Scones?
Yes! Freshly baked scones can be stored in the freezer. To store, simply let them cool down completely and place in an airtight container. Place them in the refrigerator for about an hour, them move them to the freezer and store for up to 3 months!
How to Reheat Scones in a Microwave
To reheat scones, simply heat them up in the microwave for 15-20 seconds on high. Be sure that the scones are fully thawed out before reheating!
More Brunch Recipes You’ll Love
The BEST Maple Blueberry Scones
Maple Blueberry Scones
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter cold, grated
- 2/3 cup milk
- 1/2 cup yogurt or sour cream
- 1/3 cup maple syrup
- 1/4 cup sugar
- 1 large egg
- 1 cup frozen blueberries or fresh
- 1 Tbsp melted butter for tops
- 1/2 cup powdered sugar
- 2 Tbsp maple syrup
- 1/2 Tbsp milk or water
- Preheat the oven to 400 degrees F.
- Mix the dry ingredients together.
- Slowly mix in the cold grated (or chopped) butter, coating the pieces of butter evenly with the dry ingredients.
- In a separate bowl, mix the yogurt, milk, maple syrup, sugar, and egg.
- Pour the liquid ingredients into the dry ingredients and mix until just well combined.
- Fold in the blueberries.
- Shape the dough into a ball and place on a floured surface.
- Flatten into an 8-10 inch circle and slice into 8 wedges.
- Place the scones on a baking sheet lined with parchment paper and lightly brush with the 1 Tbsp of melted butter.
- Bake for 25 minutes (or until the tops are golden).
- While scones are baking, whisk the glaze ingredients together until smooth.
- Let the scones cool for 5 minutes, then brush or drizzle the glaze over them.
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