Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Awesome Little Buttermilk Maple Syrup Scones

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


These Awesome Buttermilk Maple Syrup Scones are a total keeper in my books as I have made many scones recipes before, and Buttermilk Maple Syrup Scones are the best ever.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
buttermilk scones with jam and cream

Awesome Buttermilk Maple Syrup Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: EsmeSalon.com
  • Prep Time: 20 minutes
  • Additional Time: 12 minutes
  • Cook Time: 10 minutes
  • Total Time: 42 minutes
  • Yield: 20 1x
  • Category: Cake, Cupcakes, Cookies and Tarts

Description

These soft, high fluffy scones, with some fresh strawberry jam and cream will go well with your tea or coffee. Absolutely divine and the best ever recipe I have made thus far.


Ingredients

Scale

Instructions

  1. Preheat oven to 400F / 200C.
  2. Line a baking sheet with parchment paper and set it aside.
  3. In a large bowl, blend together the flour, baking powder, and salt.
  4. Cut the butter into cubes, and use your fingertips to work it into the flour until you have pea-size butter blobs left and it looks like coarse meal.
  5. Place your bowl with the flour and butter mixture in your refrigerator to chill for 10 minutes.
  6. Whisk together the buttermilk and maple syrup in a measuring cup.
  7. At this point, I left both containers in the fridge as I awaited our guests to arrive before proceeding to mix and bake as I wanted it fresh out of the oven to the coffee table.
  8. When ready, add the liquid to the flour mixture and stir gently just until the dry ingredients are moistened, but be careful not to overmix.
  9. I lined my work surface with parchment paper and then flour the surface and work on the parchment paper as I find it is less messy.
  10. Lightly knead the dough to bring it together. Do not stress if the dough is still a little crumbly.
  11. Press the dough into a rectangle and about ½” (± 1.25 cm) thick. Fold the dough into thirds like a business letter by starting at the long sides of the rectangle.
  12. Again lightly press it down as before and do another folding session. So you will fold it twice.
  13. Now lightly press and form the dough to approximately a ¾” (2cm) thickness.
  14. As I used butter sticks, I used the paper to smear some butter on the scone cutter and then dipped it in flour. Do the dip in flour before you start to cut the scones.
  15. Keep a small bowl with flour handy and dip the cutter between every cut as this will help that the dough does not stick to the cutter.
  16. Use a 3″ (7.5cm) fluted scone cutter (or even a glass), and ONLY press down to cut the scones from the dough!
  17. If you prefer a larger scone, feel free to use a larger cutter. I prefer the smaller size and found this to be perfect.
  18. When you cut the scones, please DO NOT twist and turn the cutter.
  19. Place the scones on the parchment-lined baking tray with only about 1″ (2.5 cm) or the width of your thumb between each scone as they need to sit close to each other as this will help with the rise of the scone and you will have a higher scone.
  20. Lightly gather the scraps and cut more scones from the remaining dough but do not overwork and handle it lightly.
  21. Your hands will heat up the butter, so work sparingly with your hands on the dough or place it back in the fridge for 5-10 minutes.
  22. You can either paint some egg wash on the tops or just a bit of buttermilk as this will also help to have a beautiful golden top.
  23. Bake for ±12 minutes, until nicely risen and you have a beautiful brown top.
  24. Test one by opening it up in the middle (DO NOT cut it with a knife, pull it open by hand) because when you cut it, you compress the layers.
  25. Remove the scones from the oven, transfer them to a wire rack, allow them to cool for a few minutes, and serve warm with fresh and real butter, strawberry jam, and cream.
  26. I made 20 scones from this batch.


Nutrition

  • Serving Size: 1
  • Calories: 167
  • Sugar: 4
  • Sodium: 270
  • Fat: 6
  • Saturated Fat: 4
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 24
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 16
Recipe Card powered byTasty Recipes

How do I get my scones to rise and be fluffy?

First, make sure you’re using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones won’t rise as tall. Knead gently, and just enough to bring the dough together. Adding more flour also prevents the dough from rising as high, so only dust lightly.

Why do my scones rise unevenly?

The reason for a lopsided scone is caused by “twisting” the dough when you are cutting it. You should always use a sharp hit and NO twisting when cutting your scone, this way you will get a lovely rise out of your scones.

Similar recipes to be found on this blog:

Thanks for dropping in and checking out the recipes and what’s on offer.

If you whip up this delightful recipe, drop me a line, rate it, and don’t forget to tag me on @_esmesalon on Instagram. I will be looking for your amazing recreations, and I can’t get enough of those mouthwatering pics!

And guess what? If you’re looking for a fantastic tried-and-true recipe book, swing by the shop and feast on our collection of excellent Recipe eBooks. They make for a perfect treat for yourself or a food-loving friend!

We happily share our awesome recipes and are excited to sprinkle some love by sharing our posts at these awesome Linkup Parties.

Copyright © 2024 esmesalon.com – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

9 thoughts on “Awesome Little Buttermilk Maple Syrup Scones”

    • Bree, although I made them myself, I have to admit they were awesome. Our daughter requested scones as a treat when they recently visited (after the birth of our youngest grandson) and Mommy craved for scones. This being the first time I made this specific one, and I am now hooked and will never make another recipe. This will be my go-to

      Reply
    • Hi Amelia – Maple is a staple in our household, just purchased a fresh batch as we are running low and that’s never a good thing. Hope to receive it in a day or so and then I’m a happy camper with 1 liter of maple syrup for the next while.

      Reply
  1. How scrumptious do these look I am saving these babies for a special treat pinned. I bet the Mum in the picture prompt could have used a good Maple scone and a cup of tea.

    Reply

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star