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31/2 cup all-purpose flour
3/4 cup cake flour
1/2 tsp. salt
3/4 cup maple sugar
1 Tbsp. baking powder
2 sticks unsalted butter
3 large eggs (for scone mix)
1/2 cup heavy cream
1/2 cup dried currants
1 large egg (for egg wash)
1/2 cup maple syrup


1. Preheat oven to 325 F. Sift and mix flours, salt, sugar and baking powder in one bowl. Cut the butter into the dry ingredients, using a pastry cutter until the mixture resembles crumbs.

2. Beat together 3 eggs and the cream, just until the two are incorporated. Add the eggs and cream to the dry ingredients. Mix with hands until the dough comes together. Add currants and mix until the currants are incorporated. Do not overmix.

3. Flour a workspace and roll out the dough to 1-in. thickness. Use a 211/42- to 3-in. maple leaf cutter or standard biscuit cutter to cut out scones and place on a parchment-lined cookie sheet. Break an egg into a bowl and add a drop or two of water; mix thoroughly and brush on tops of scones. Bake scones 12 to 15 minutes or until golden.

4. After scones have cooled, drizzle with maple syrup and serve. Glaze variation: Mix together 1 cup confectioner's sugar, 2 tsp. maple syrup and 3 Tbsp. milk until smooth. Add more milk if the mixture is too thick or more confectioner's sugar if too thin. Drizzle this glaze on tops of scones. Makes 8 to 12 scones.

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