By Michelle Berteig on May 28, 2007
Photo by Chef PotPie
Photo by Chef PotPie
"I love the maple scones at a local coffee shop, this recipe is an attempt to recreate those. It was my first attempt at making scones and they turned out yummy! I will definitely make these again. Edited to add: I have made them again and this time I made muffins! It worked great, I got 12 muffins out of this recipe, baked for the the same time at the same temperature."
Serving Size: 1 (137 g)
Servings Per Recipe: 8
"These are some of the best scones I have ever made and everyone here agrees with me! We loved the glaze and the nuts add so much to the overall taste. Make sure you use real maple syrup to get the flavor they are meant to have!"
"This is a tasty recipe, though it was too wet to knead or shape. I had to use the drop method even after adding extra flour. Hmmm. I added maple extract to the glaze. Mine looked nothing like the photo, but they tasted great, and that's what counts. I will make these again when the weather cools off."
"Mmmm! Very good scones. My husband said these are the best I've ever made. I didn't have enough butter, so I subbed part margarine and part shortening with the little butter that I did have. Then, I added about a tsp of maple extract and went a little heavy on the brown sugar (about an extra TBSP). Thanks for sharing!"
"Fantastic scones which are very easy to make. Be sure to use real maple syrup; it's worth it. I used half whole wheat and half white flour otherwise made as posted. Made for ZWT 4."
"Love. LOve, LOVE maple. Yes, it is a little costly, but there are somethings you just have to have! Had this for morning tea with Brazilian Banana Bread. What a breakfast! Made no subs or additions. Just great the way it is! Thnx for posting, Michelle. Made for ZWT4."
"These scones were fabulous with a very nice flaky texture! I replaced the whipping cream with fat free half-and-half and it worked well, just trying to cut out some of the fat when I can. I also chose pecans as we are not walnut fans, and I had to knead in more flour to make the dough managable. Next time I'll just up the flour to 2 cups rather than 1-3/4 cups. I used the FF half-and-half in the icing as well, but only used 3 tablespoons, and added 1 teaspoon of maple extract for a thicker, more mapley (is that a word?), glaze. Wonderful scones that will be made again, and the muffin version too! Thanks for inventing this recipe! YUM!"
"Delicious! I, too, love the maple scones at a well known coffee shop, so I am always looking for a recipe that is similar. These are pretty close. I found that the dough was VERY sticky, so I kneaded in some additional flour to make it more manageable. Also, I used pecans instead of walnuts because of personal preference. I wanted a thicker glaze, so I increased the amount of powdered sugar and I also added 1/2 tsp. maple extract to intensify the maple flavor in the glaze. My family enjoyed these and gave them 2-thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper! *Made for ZWT4*"
"The dough was fantastic, warm scone w/glaze was good. Now I'm going to see if I like them better after they are completely cooled. The scone was very flaky. The glaze mixture makes a lot and can be cut in half. I made the glaze as written and ended up adding more powdered sugar. Made for *ZWT4* 2008 game for the *Zingo Round* I'm on team *Tickling Tastebud Travellers*"
"Oh my gosh! Wow! I didn't even do them right and they turned out delicious! Have to say "fool-proof". Literally. lol. These are very yummy and I would probably make them all the time except maple syrup is so expensive. Reviewed for ZWT4."
"Tasty, soft scones with a sweet glaze to accompany it. DH at first thought the scones weren't that sweet enough but when he had it with the glaze, he actually liked it. One serving wasn't enough for me either. I just had to have 2. Thanks for sharing, Michelle! Made for WZT4."