Best 3 Canadian Maple Scones Recipes

Embark on a delightful culinary voyage to discover the authentic flavors of Canada with our curated collection of the very best Canadian maple scones recipes. Indulge in the perfect balance of sweetness and subtle maple notes, complemented by a tender and flaky texture that will tantalize your taste buds. Our selection of recipes features both traditional and innovative variations, ensuring that every scone lover finds their perfect match. Whether you prefer a classic scone with a generous glaze or a unique twist with a variety of mix-ins, our recipes will guide you through the process of creating truly exceptional Canadian maple scones.

Check out the recipes below so you can choose the best recipe for yourself!

CANADIAN MAPLE SCONES

Canadian Maple Scones image

These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.

Provided by jowolf2

Categories Bread Quick Bread Recipes Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup coarsely chopped walnuts, divided
3 tablespoons all-purpose flour
3 tablespoons packed light brown sugar
2 tablespoons cold butter
2 cups all-purpose flour
2 tablespoons packed light brown sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup cold butter
⅓ cup maple syrup, or as needed
1 egg
2 tablespoons milk, or as needed
1 cup whipped cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
Increase oven temperature to 375 degrees F (190 degrees C).
Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.
Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 46.2 g, Cholesterol 82.2 mg, Fat 30.5 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 13.7 g, Sodium 280.9 mg, Sugar 16.8 g

MAPLE-PECAN SCONES

Maple-Pecan Scones image

This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.

Provided by Michaunp

Categories Scones

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup heavy cream
3 tablespoons maple syrup
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
½ cup chopped pecans, toasted
¼ cup confectioners' sugar
2 tablespoons confectioners' sugar
2 tablespoons maple syrup

Steps:

Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Whisk cream and 3 tablespoons maple syrup together in a bowl.
Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
Drizzle glaze over scones.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 40.2 g, Cholesterol 59.8 mg, Fat 23.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 342.3 mg, Sugar 13.5 g

MAPLE SCONES

Maple Scones image

The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass. It's more of a traditional scone, not cakey and soft, but crumbly and robust - strong enough to stand up to a slathering of Irish butter. They're best served warm, on a fall morning, alongside a cup of tea or a strong cup of coffee.

Provided by Susan Guerrero

Categories breakfast, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup whole-wheat flour
1 cup white flour, plus more as needed
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 pound chilled butter (1 stick)
1/2 cup chopped toasted walnuts or cooked wheat berries
1/3 cup maple syrup
1 large egg
2 tablespoons milk, or as needed
Vegetable oil or nonstick spray for greasing baking sheet

Steps:

Heat oven to 400 degrees. In a large bowl, combine whole-wheat flour, 1 cup white flour, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissors-fashion, cut butter into flour mixture until mixture resembles fine crumbs.
Add nuts or wheat berries. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly; if dough is very soft, roll in flour again. Transfer to a lightly greased baking sheet. Pat or roll into an 8-inch disk; cut into 8 wedges, but do not separate.
Bake until golden brown, about 20 minutes. Immediately remove from baking sheet, and carefully separate. Serve warm.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 179 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

To ensure the scones have a light and fluffy texture, make sure to use cold butter and grate it into the flour mixture. This will help to create pockets of steam during baking, resulting in a tender and flaky scone.
Don't overwork the dough. Overworking the dough will make the scones tough, so be gentle when mixing the ingredients together.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
The scones are best served fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 2 days.
To reheat the scones, wrap them in aluminum foil and place them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until warmed through.

Conclusion:

If you're looking for a delicious and easy-to-make scone recipe, these Canadian maple scones are the perfect choice. With their tender and flaky texture, sweet maple flavor, and crunchy pecan topping, these scones are sure to be a hit with your family and friends. So next time you're in the mood for a special breakfast or brunch treat, give this recipe a try! You won't be disappointed.