Maple syrup scones two ways


I meant to post this recipe several months ago, but I guess that it’s better late than never, right?  😉

In my quest to eat more maple syrup, I decided that maple syrup scones sounded pretty good.  After some help from Google, I decided on this recipe from 101 Cookbooks and made a few modifications.

The first batch wasn’t very maple-y, so I tried a second time with more maple syrup.  Both recipes are posted below and really neither of them is overly sweet.

The maple syrup is the only sweetening in the recipe, and for some reason they’re really much better on the first day.  They seem to go stale more quickly than other scones I’ve made (such as breakfast scones, pumpkin scones, sweet potato scones, or cranberry lemon scones).

Batch 1: Just a hint of maple


  • 1/4 cup maple syrup
  • 6 Tablespoons milk
  • 1 egg
  • 1 1/4 cups whole wheat flour
  • 1 cup white flour
  • 1/2 cup rolled oats
  • 1 1/2 Tablespoons baking powder
  • 1/4 teaspoon salt
  • 11 Tablespoons butter, shortening, or oil


  1. Combine the maple syrup, milk, and egg and set aside for later.
  2. In a medium mixing bowl, combine the dry ingredients and mix well.
  3. Cut in the shortening until mixture resembles coarse crumbs.
  4. Stir in the maple syrup mixture until you can form the dough into a ball.
  5. Place the ball on a greased baking sheet and pat it down until it is a flat circle about 1/2″ thick.
  6. Cut the circle into wedges and slightly separate the wedges.
  7. Bake at 400° for about 20 minutes, until slightly browned.

Batch 2: A little more maple goodness


  • 2/3 cup maple syrup
  • 4 Tablespoons milk
  • 1 egg
  • 1 1/2 cups whole wheat flour
  • 1 1/4 cups white flour
  • 1 cup rolled oats
  • 1 1/2 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup oil, butter, or shortening


Prepare as described above, but form dough into two balls to make twice as many scones. 🙂


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