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.
- 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
- 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.
- In a bowl, combine the maple syrup, lemon juice, egg, and egg white. Set aside.
- In a stand mixer, blend the flour, sugar, baking powder, and salt. Add the butter and mix until the texture resembles sand.
- Transfer to a bowl and add the wet ingredients. Mix until it turns into a ball of dough.
- Place on the parchment paper, in the centre of the circle. Roll it out into a 9-inch circle.
- With a knife, cut the circle into 8 triangles. Separate the triangles so that they’re not touching.
- Bake for 30 minutes. Let cool completely.
- In a bowl, combine all the icing ingredients. If it’s too thick, add a bit of milk.
- Drizzle icing over the scones and serve.