Nutty Maple Scones

2/3 c. Moose Mountain maple syrup

1/3 c. heavy cream

3/4 c. (1 1/2 sticks) cold unsalted butter

3 c. unbleached flour

1 c. chopped nuts

1 1/2 Tbsp. baking powder

3/4 tsp. salt


Preheat oven to 350*F. Oil and flour a baking sheet. In a large bowl, with a fork, combine flour, nuts, salt and baking powder. With food processor or by hand, cut in butter until it resembles coarse meal. Whisk together Moose Mountain maple syrup and cream. Form a well in the center of the dry ingredients and slowly pour in the liquids, and mix lightly with a fork just until the mixture holds together in a soft dough. Turn dough out onto floured surface and knead gently eight times. With lightly floured rolling pin, roll the dough 2 inches thick. Cut with a biscuit cutter and place on a baking sheet about 2 inches apart. Brush with maple syrup. Bake 15 to 20 minutes until golden brown. Yields 8-12 scones biscuit cutter size.

This and other great Vermont maple syrup recipes can be found at

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