The Ultimate Maple Scones Recipe: A Buttery Delight from Modern Maple

Indulge in the comforting embrace of homemade scones, elevated by the rich, complex sweetness of pure maple syrup. This exquisite recipe for Maple Scones with Pecans and Chocolate Chips, inspired by the beloved Modern Maple cookbook, delivers a truly memorable breakfast or tea-time treat. These aren’t just any scones; they are delightfully buttery, incredibly moist, and bursting with flavor from a generous blend of pecans, dried fruit, and a personal favorite addition – chocolate chips. If you’re searching for a scone recipe that stands out from the crowd, look no further. This article will guide you through creating these perfect maple-infused pastries, offering tips for achieving that coveted tender texture and how to best enjoy them.

Modern Maple Cookbook: A Treasured Collection of Maple Delights

For years, the Modern Maple cookbook by Teresa Marrone has been a staple in my kitchen, a true testament to the versatility and depth of flavor that maple syrup brings to baking. This cookbook isn’t just a collection of recipes; it’s an exploration of how this natural sweetener can transform everyday dishes into something extraordinary. Among its many gems, the original Maple Scones recipe quickly became one of my most frequently used. What sets this recipe apart is its ingenious use of maple syrup not just as a sweetener, but as a key moistening agent, contributing to the scones’ uniquely tender crumb.

One small, yet significant, adaptation I always recommend is the addition of salt. The original recipe omits it, but a good ⅜ teaspoon of salt (or simply using salted butter) truly enhances the overall flavor profile, balancing the sweetness of the maple and bringing out the nutty notes of the pecans. It’s these subtle tweaks that can elevate a good recipe to a great one, ensuring every bite of these maple scones is perfectly seasoned and utterly satisfying. The Modern Maple cookbook has undoubtedly enriched my baking repertoire, and these scones are a shining example of its culinary wisdom.

Scone Perfection: Achieving the Ideal Texture

The secret to light, tender, and slightly crumbly scones lies in a few key techniques and ingredients, and this Modern Maple recipe masterfully employs them. Many bakers struggle to achieve that perfect scone texture – not too dry, not too dense. This recipe, drawing on insights from publications like Fine Cooking magazine, champions a blend of all-purpose flour and cake flour. This combination is crucial: the all-purpose flour provides structure, while the lower protein content of cake flour ensures a delicate, tender crumb that melts in your mouth.

Another fundamental element is cold butter, cut into small cubes. When butter is cold, it creates pockets of steam during baking, leading to those coveted flaky layers. The recipe wisely suggests processing the butter with the dry ingredients until it resembles coarse sand with a few pea-sized lumps. This ensures the butter is evenly distributed without overworking the dough, which is vital for preventing tough scones. Remember, handling the dough as little as possible is paramount. Gentle hands and a light touch are your best friends in scone making, allowing the ingredients to shine without developing too much gluten.

As the photo above beautifully illustrates, because these scones are generously sweetened with maple syrup, they boast a delightful moistness that contrasts wonderfully with their subtle crumbly exterior. The maple syrup not only imparts its signature flavor but also contributes to the tender interior, making each bite a rich and satisfying experience. It’s a testament to how thoughtfully balanced this recipe is, ensuring both incredible taste and an irresistible texture.

Customizing Your Maple Scones: Add-ins and Variations

The beauty of this Maple Scones recipe lies in its adaptability. While the original version calls for dried fruit and nuts, I find that the addition of chocolate chips elevates them to an even higher level of indulgence. The melt-in-your-mouth chocolate provides a lovely counterpoint to the maple’s sweetness and the pecans’ crunch. For this recipe, dried cranberries are suggested, offering a tart burst that brightens the rich flavors. However, feel free to experiment with your favorite mix-ins.

Consider swapping dried cranberries for other dried fruits like chopped apricots, golden raisins, or even candied ginger for a spicy kick. If pecans aren’t your preference, walnuts or toasted almonds would also be delicious. For an extra layer of maple flavor, you could even drizzle a simple maple glaze over the cooled scones. The key is to keep the total volume of add-ins consistent to maintain the dough’s balance. This flexibility allows you to personalize each batch, making these maple scones a canvas for your culinary creativity.

Half Batch or Freeze the Dough for Convenience

Life can be busy, but that shouldn’t stop you from enjoying fresh-baked scones whenever the craving strikes. This recipe is wonderfully accommodating, allowing you to easily adjust the batch size or prepare it ahead of time. If you’re baking for a smaller household or simply want fewer tempting treats around, the recipe halves exceptionally well without compromising on quality. Just remember to adjust all ingredient quantities proportionally.

However, my preferred method for maximum convenience is to make a full batch of dough, cut it into wedges, bake a few for immediate enjoyment, and then freeze the rest. To freeze, simply arrange the unbaked scone wedges on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once firm, transfer them to a freezer-safe bag or airtight container, where they will keep well for up to a month. When you’re ready for fresh scones, simply place the frozen wedges on a baking sheet (no need to thaw!) and bake for a few extra minutes until golden and cooked through. This “bake-from-frozen” trick ensures you always have warm, comforting maple scones just 25-30 minutes away, making them perfect for unexpected guests or a spontaneous weekend breakfast.

Serving Suggestions

These Maple Scones are delightful on their own, but they truly shine when paired with complementary flavors. Serve them warm with a dollop of clotted cream, a pat of good quality butter, or a light drizzle of extra maple syrup for an added touch of luxury. They are also fantastic alongside a fresh fruit salad or a steaming cup of coffee or tea, making them an ideal choice for breakfast, brunch, or an elegant afternoon tea spread. Their robust flavor and tender texture make them versatile enough for any occasion.

If you’re looking for more maple-inspired treats or other delicious baked goods, explore these related recipes:

• Salted Tahini Chocolate Chip Cookies
• Chocolate Chip Maple Muffins
• Two Nut Maple Bars
• Chewy Maple Cookies with Caramel Chips
• Chocolate Maple Nut Bars

Recipe

Maple Scones from Modern Maple

Cookie Madness

“Over the years I’ve tried many methods to produce light, tender scones, including using cornstarch, rice flour, or potato flour to replace some of the all-purpose flour. A recipe from Fine Cooking magazine finally convinced me that a mix of all-purpose flour and cake flour is the way to go; the generous amount of butter doesn’t hurt, either. For the best texture, handle the dough as little as possible and pat it out by hand rather than using a rolling pin. Makes 8 scones.”

Print Recipe
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Prep Time

10 minutes
mins

Cook Time

20 minutes
mins

Total Time

30 minutes
mins

Course
Breakfast

Cuisine
American

Servings
8

Ingredients

• 1
  cup
  all-purpose flour
• 1
  cup
  cake flour
• 2
  teaspoons
  baking powder
• ½
  teaspoon
  baking soda
• ½
  cup
  1 stick cold unsalted butter, cut into ½-inch cubes
• ⅜
  teaspoon
  salt
  only if using unsalted butter
• ⅓
  cup
  dried cranberries
  and/or chocolate chips
• ½
  cup
  chopped pecans
  about 2 ounces
• ½
  cup
  buttermilk
• ⅓
  cup
  maple syrup
  preferably grade B
• ¼
  teaspoon
  vanilla extract
• 1
  tablespoon
  sugar

Instructions

• Position oven rack in the center of the oven; heat to 375 degrees F (190 C). Line a baking sheet with parchment paper; set aside.
• Combine all-purpose flour, cake flour, baking powder, and baking soda in a food processor; pulse a few times to mix thoroughly. Add the cold butter cubes; pulse until the mixture resembles coarse sand with a few pea-sized lumps, about 10 pulses.
• Transfer the flour-butter mixture to a large mixing bowl. (Alternatively, if you don’t have a food processor, sift together the all-purpose flour, cake flour, baking powder, and baking soda into a mixing bowl, then cut the cold butter into the flour mixture with a pastry blender until the mixture resembles coarse sand with a few pea-sized lumps.) Stir in the dried cranberries (and/or chocolate chips, if using) and chopped pecans. In a separate measuring cup, whisk together the buttermilk, maple syrup, and vanilla extract until well combined.
• Pour the wet ingredients into the flour mixture and stir with a wooden spoon or spatula just until everything is moistened. Be careful not to overmix; the dough will be quite sticky.
• Turn the sticky dough out onto a lightly floured work surface. Gently pat the dough into a circular shape, approximately just under 1 inch thick. Use your hands to pat the edges until they are even and smooth. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Use a spatula to carefully transfer the wedges individually to the prepared baking sheet, ensuring they are spaced several inches apart. Sprinkle the tablespoon of sugar evenly over the tops of the scone wedges.
• Bake for about 20 minutes, or until the scones are firm to the touch and the edges and bottoms are lightly golden brown. Transfer the baked scones to a wire rack to cool for at least 20 minutes before serving. These scones are best served warm or at room temperature.

Notes

Reprinted with permission from Modern Maple by Teresa Marrone published by Minnesota Historical Society Press.

Keyword
Scones

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Conclusion: Bake a Batch Today!

These Maple Scones from the Modern Maple cookbook are more than just a recipe; they are an experience. With their rich, buttery flavor, tender crumb, and delightful medley of pecans, dried fruit, and chocolate chips, they are sure to become a beloved staple in your home. Whether you’re an experienced baker or new to the world of scones, the clear instructions and helpful tips provided will ensure your success. So, preheat your oven, gather your ingredients, and treat yourself and your loved ones to a batch of these truly exceptional maple-infused pastries. Happy baking!