Maple Blueberry Scones

These BEST Maple Blueberry Scones are easy, delicious, and perfect all year round! Made with simple ingredients, these scones are truly a recipe for perfection!

Course Snack
Cuisine American



  • 2 ½ cups All purpose flour
  • 2 tsp Baking powder
  • 2 Tbsp Granulated sugar
  • ½ tsp Table salt
  • 6 Tbsp Butter softened & cut into cubes
  • ¾ cup Milk

BlueBerry Maple Coulis

  • 1 cup Blueberries fresh or thawed
  • ¼ cup Maple syrup
  • 1 tsp Corn starch
  • 1 Tbsp Water


Scone Directions

  • Sift the flour.
  • Resift it with the other dry ingredients.
  • Work the softened butter cubes into the dry mix with a pastry blender or a fork.
  • Add the cold milk.
  • Turn the dough on to a lightly floured surface.
  • Divide the dough into 2 pieces, forming each piece into a circle the thickness of biscuits.
  • Spoon some blackberry maple coulis onto each circle and fold over the dough, gently forming the dough back into a circle.
  • Cut each disc into four wedges (to make 8 scones in total) and place them on a parchment lined baking sheet.
  • Bake them at 400-425 degrees for 10-15 minutes until the bottoms are lightly golden and the centres are done.

BlueBerry Maple Coulis Directions

  • Gently break up the berries with a masher or a fork, leaving them chunky so that there is a mix of whole berries, partly broken berries and crushed berries.
  • Dissolve the corn starch in the water in a small saucepan over med/high heat.
  • Stir in the maple syrup.
  • Then add the crushed berries.
  • Bring the mixture to a gentle bubbling simmer and let it simmer for 2-3 minutes, being careful not to let it boil vigorously. The longer it boils the thicker it gets.
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