Maple scones

Maple scones

Maple scones
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Even if I use it in everything year-round, it’s officially time to go crazy with the maple syrup.

I highly recommend watching the recipe video clip (in French only) to visualize each step and ensure making it is a piece of cake.

Maple syrup makes me wax poetic.

OK, bye!

  • ServesYields 8 scones
  • Prep time15 min
  • Cook time30 min
  • Timeout20 min
  • FreezingFreezes well


  • 1/2 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 egg
  • 1 egg white
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup cold butter, cubed
For the icing
  • 1/2 cup icing sugar
  • 3 tablespoons maple syrup


  1. Preheat the oven to 350˚F. With a pen, trace a 9-inch circle on a piece of parchment paper. Place the paper on a baking sheet, tracing side down, so you can still see the circle without the dough touching the ink. Set aside.
  2. In a bowl, combine the maple syrup, lemon juice, egg, and egg white. Set aside.
  3. In a stand mixer, blend the flour, sugar, baking powder, and salt. Add the butter and mix until the texture resembles sand.
  4. Transfer to a bowl and add the wet ingredients. Mix until it turns into a ball of dough.
  5. Place on the parchment paper, in the centre of the circle. Roll it out into a 9-inch circle.
  6. With a knife, cut the circle into 8 triangles. Separate the triangles so that they’re not touching.
  7. Bake for 30 minutes. Let cool completely.
  8. In a bowl, combine all the icing ingredients. If it’s too thick, add a bit of milk.
  9. Drizzle icing over the scones and serve.
Recipe published on August 19, 2018

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