Blueberry cream scones with maple syrup

A not-too-sweet breakfast or teatime treat!

I’ve really been enjoying baking with maple syrup lately and I love the subtle sweetness even a small amount of it can add to cookies, cakes, etc. I decided to try replacing granulated sugar with maple syrup in scones recently, and was very happy with the results. I like to make my scones on the smaller side but if you prefer you can cut larger ones, taking care to adjust baking time. If you can find fresh wild blueberries, they have a superior flavour to cultivated ones. If all you can find are frozen ones, do not thaw before adding. These scones are best when fresh, however they do freeze well and can be gently reheated in a warm oven.

Ingredients

• 3 cups (360 g) all-purpose flour
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground cardamom (or ground cinnamon)
• 3/4 cup (170 g) very cold butter
• 3/4 cup (177 mL) light cream (or milk) + 2 tablespoons (30 mL) to brush on scones before baking
• 1 large egg, at room temperature
• 3 tablespoons (45 mL) pure maple syrup
• 1 cup (150 g) blueberries, preferably fresh
• 2 tablespoons (approximately) (36 g) maple sugar or granulated white sugar to sprinkle on scones before baking

Method

• Preheat oven to 400F, with a rack in the middle. Line a large baking sheet with parchment paper and set aside.
• Add the flour, baking soda and powder, salt and cardamom to a large mixing bowl; stir together.
• Using the coarse side of a box grater, quickly grate the block of cold butter into the flour mixture. Use your fingertips to clean out any shards of butter remaining in the grater then toss the flour and butter together with your hands.
• In a smaller bowl (or a 2 cup / 500 mL glass measure), combine 3/4 cup cream, egg and maple syrup, beating together with a fork until well-combined.
• Add liquids to flour mixture all at once, using a fork to stir together (there will still be some dry clumps which kneading will take care of.
• Gently stir in the blueberries then use your clean hands to draw the mixture together in the bowl.
• Turn the dough out onto a sheet of parchment or a clean, floured countertop. and knead for a minute or so. This will soften the butter and help absorb any remaining dry bits into the dough.
• Once no dry spots remain, pat out the dough with your hands into a rectangle that is about 1 inch (2.5 cm) thick. Cut with a biscuit cutter (mine is 2 1/2 inches or 6.35 cm in diameter) or use a sharp knife to cut into 2.5 x 2.5 inch (6.35 x 6.35 cm) squares. Draw scraps together gently, pat down and cut a few additional scones.
• Place on prepared baking sheet. Brush the tops lightly with cream and sprinkle with just enough maple sugar to cover lightly.
• Bake for 16-18 minutes or until golden brown on top. Remove from oven and transfer to a cooking rack. Serve warm, with butter and jam if you wish.

Makes about 16 scones.