Maple Glazed Blueberry Scones

Submitted by Laura Malott

About the cook: I am a home baker who loves nothing more that creating delicious confections for my family and friends to enjoy. Baking is my me time and I love it!

About the dish: Nevermind traditional bland blueberry scones....these take it up a notch with warm spices of cinnamon and nutmeg and drizzled with a glaze made with sweet real Canadian maple syrup.

National Origin: Canadian

Serves: 12

Estimated Time: 30 to 60 Minutes



2 ½ Cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup cold butter
2 eggs beaten
¾ cup heavy cream
1 cup fresh blueberries
Additional flour, heavy cream, sanding sugar

For Glaze:
½ cup confectioners sugar
1 tablespoon butter
1 tablespoon maple syrup
½ teaspoon vanilla extract
1 tablespoon water


1. Preheat oven to 400 degrees Fahrenheit. Wash and dry blueberries, toss with light coating of flour set aside.
2. Sift flour, sugar, baking powder, salt together in a large bowl. Add 1/3 cup cubed butter and use pastry cutter to incorporate into flour mixture to crumb state. Add blueberries to flour mixture mixing in gently.
3. Beat eggs and ¾ cup heavy cream together. Make a well in flour mixture, pour in egg/cream mixture. Using a fork mix gently until just combined. Turn out dough onto floured surface and gently need 10 – 12 times until smooth dough is formed. Cut in half and roll each half into 6” circle. Cut each circle into 6 triangles.
4. Place triangles onto baking sheet lined with parchment paper 2” apart. Brush each scone with a light coating of heavy cream, sprinkle with sanding sugar. Bake for 12 – 14 minutes or until golden.
5. While baking whisk together butter, confectioners sugar, vanilla, syrup and water to make glaze.
6. Remove scones from baking sheet. Pour glaze into icing bag or sandwich bag and cut small piece out of corner. Drizzle glaze over scones, serve warm.

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