Maple Scones

Here's an old trick ~ put your scones (or any other bread-like item) in a brown paper bag. Wet the outside of the bag and place it in the oven (300-325 or so) for a few minutes, until the paper bag dries out. The moisture from the bag will soften the bread. It's magic!

Our favorite scone recipe. We always use the darkest maple syrup we can find--amber, at least. We prefer walnuts to wheat berries, which harden as the scones bake, and don't add much in the way of flavor. Some day we'll try pecans.

Julianna - While I haven't made this particular recipe, when I worked at an artisan bakery I would make my scone dough the night before and shaped into a rough lump. I'd refrigerate it overnight and in the a.m. would let it soften a bit at room temp to make it easier to work. Then I'd roll it out and bake. Turned out fine.

I made these yesterday for a work potluck today and wished I would have realized that "serve warm" was a necessity. The flavor is nice in these, rather different than your traditionally super sweet scone, but after they have been allowed to cool they get quite dry, like, really really dry. And that was just yesterday. We're going to try popping them in the toaster oven to freshen them back up. The walnuts give a nice texture and the whole wheat gives it a good chew.

After having made this recipe 1/2 dozen times or so, including use of WI maple syrup bought direct from the harvester/producer, I finally found the secret to the recipe. Do not use ANY milk. Do not add any liquid beyond the syrup (and egg moisture). The dough WILL pull away from the bowl and be able to be shaped, and will make the perfect, crumbly scone texture.

Good as is but I've found that replacing whole wheat flour with buckwheat flour, doubling maple syrup, reducing milk to 1T, and baking for 27 minutes makes something truly delightful! Almost as good the next day, too!

My go to scone recipe calls for buttermilk. Out of buttermilk so tried these. Will definitely make again. Out of whole wheat flour too so I used half cup whole wheat pastry flour an half cup spelt. Great texture and flavor with the walnuts and maple syrup.

Great recipe! Easy to throw together and tasty. I used pecans rather than walnuts and added crystallized ginger.

Very tasty. Used what I had: whole wheat pastry flour, unbleached white pastry flour, turbinado sugar, all else as called for. Used walnuts. Delicious. I rarely have typical brown sugar around so if making these again (likely) I'd add a teaspoon of molasses along with the turbinado. These are quite good out of the oven. Day old and cold, can be crumbled over warm or cold cereal, warmed or cold fresh fruit, yogurt, or crumbled into a bowl and heated (or not) and topped with milk or cream.

These are delicious. I added cinnamon to the flour mix. They were great for breakfast, and, surprisingly, even better the next morning.

I make scones all the time and these will certainly join the rotation! I did add a maple glaze when cool (maple syrup and powdered sugar) and this added to the presentation.

Adding a maple glaze after they've cooled will add just the right amount of sweetness. Powdered sugar with maple syrup until correct consistency.

I followed the recipe the first time and they turned out great. The second time I substituted molasses for the brown sugar to add a deeper, slightly sweeter taste that went well with the maple syrup and walnuts. We loved them!

Oh so good! I added a tablespoon of molasses thinking it may give additional structure and flavor, which it did. Next time I will use 1/4 cup maple syrup and 2 T. molasses. Left the butter pieces more pea sized to aid in fluffiness, used about 1 tablespoon of milk, and did the kneading in the bowl to test moisture before dumping onto counter. Also added about 1/2 c. dried cranberries when I added the walnuts because I like fruit in my scones.

Ginger Scones: Best base recipe to make whole wheat dense crumbly not too sweet delicious scones. Modifications: Use more whole wheat less white flour. Substitute 1/2 cup steel cut oats for 1/2 cup flour. Substitute jam/marmelade for maple syrup. (This maintains right amount of sweetness and the right consistency). I use orange or ginger marmelade. Add powdered ginger or cinnamon. Use 1 cup chopped nuts and one cup chopped candied ginger. Very little milk gives denser less cakey scone.