Awesome Buttermilk Maple Syrup Scones. This is a total keeper in my books as I have made many scones recipes before, and Buttermilk Maple Syrup Scones are the best ever.
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 them. 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.Print
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.
Preheat oven to 400F / 200C.
Line a baking sheet with parchment paper and set it aside.
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.
Place your bowl with the flour and butter mixture in your refrigerator to chill for 10 minutes.
Whisk together the buttermilk and maple syrup in a measuring cup.
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.
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.
Lightly knead the dough to bring it together. Do not stress if the dough is still a little crumbly.
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.
Again lightly press it down as before and do another folding session. So you will fold it twice.
Now lightly press and form the dough to approximately a ¾” (2cm) thickness.
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.
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.
Use a 3″ (7.5cm) fluted scone cutter (or even a glass), and ONLY press down to cut the scones from the dough!
If you prefer a larger scone, feel free to use a larger cutter. I prefer the smaller size and found this to be perfect.
When you cut the scones, please DO NOT twist and turn the cutter.
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.
Lightly gathered the scraps and cut more scones from the remaining dough but do not overwork and handle it lightly.
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.
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.
Bake for ±12 minutes, until nicely risen and you have a beautiful brown top.
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.
Remove the scones from the oven and transfer them to a wire rack and allow them to cool for a few minutes and serve warm with fresh and real butter, strawberry jam, and cream.
I made 20 scones from this batch.
Prepared, tried, and tested Esme Slabs from The Recipe Hunter: Tried and Tested Recipes From Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
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- 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
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