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Happy first day of fall! Around these parts we’re celebrating with some delicious Vermont Maple Scones. Buttery, flavorful and with the right amount of maple, they’re a glorious way to welcome just about everyone’s favorite season here in New England.

I always always use pure Vermont maple syrup. You can find it either online, here’s a link to my favorite, or at local stores. But it really does make a difference in quality and for baking, I used the dark, robust grades of syrup for that strong maple flavor.

VERMONT MAPLE SCONES

 

INGREDIENTS

3 C Flour (2 C All-purpose Flour + 1 C White Whole Wheat)

4 Tbsp Brown Sugar, packed

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

3/4 tsp Pumpkin Pie Spice

1/2 tsp Salt

1 1/2 Sticks Organic Salted Butter, cut into chunks

1/2 C Oat Milk

1/3 C Vermont Maple Syrup, Grade A Very Dark, Strong Taste

Glaze

2/3 C Powder Sugar

2-3 Tbsp Vermont Maple Syrup, Dark Robust Syrup (I pour the syrup in while stirring until it is thin enough to glaze scones)

INSTRUCTIONS

Heat oven to 375 F. Combine Flours, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Stir to combine.

Add butter and cut in using a pastry cutter. I keep my butter frozen so it is definitely an arm workout to incorporate. But really cold butter cut in quickly makes for some flaky and delicious scones.

In a small bowl, stir oat milk and maple syrup together. Drizzle over flour adding more oat milk as necessary to gather scones together if too dry.

Here I get my hands dirty and start lightly kneading the dough within the bowl to gather the ingredients together. When mostly incorporated, dump onto your counter and lightly knead a few times, folding dough in half, quarter turning it and pressing it out slightly and folding in half again. Do this a few times.

I press my dough into a rectangle and cut wedges with a knife. You can make these small or large, here we did it large for that classic bakery scone.

Place the wedges on a parchment-lined baking sheet and bake until golden brown, about 20 minutes.

Take them off the baking sheet immediately and cool on a wire rack. I place the parchment sheet under the wire rack so the glaze doesn’t drip on my counter.

Mix the powdered sugar and Vermont maple syrup together until you’ve got a glaze consistency. Spoon over warm scones.

Enjoy this delicious taste of fall! From our New England home to yours. Happy fall season friends! Thank you Ruth Eileen Photography for capturing these sweet treats.