Maple Blueberry Scones Recipe
These maple blueberry scones put a gentle twist on a classic bake. Sweetened with 100% pure maple syrup, packed with blueberries, and finished with a light maple drizzle, they are best enjoyed warm.
They are also lovely reheated in the microwave the next day.
Ingredients
- 270g self-raising flour
- Pinch of salt
- 60g unsalted butter, cold
-
30g Pure Maple Syrup, Amber Rich
, plus a little extra - 150ml semi-skimmed milk
- 160g blueberries
- 1 egg
-
2 teaspoons Pure Maple Butter Spread
Instructions
- Preheat the oven to 220°C (200°C fan, Gas Mark 7) and line a baking tray.
- Cut the cold butter into small cubes and rub it into the flour and salt until the mixture resembles breadcrumbs.
- Mix the maple syrup with the milk, then add it to the flour mixture along with the blueberries. Stir gently until a dough forms, taking care not to overwork it.
- Turn the dough out onto a lightly floured surface and shape it into a round disc about 2.5cm thick. Cut into 8 equal wedges and place them spaced apart on the baking tray.
- Whisk the egg and brush it over the tops of the scones. Bake on the middle shelf for 12 minutes, or until golden.
- While the scones bake, mix the maple butter with around 1 teaspoon of maple syrup until runny. Drizzle over the warm scones before serving.