Maple Cran-Rosemary Scones

July 17, 2023 Albert Wood

Delicious Maple Cran-Rosemary Scones: A Perfect Fall Treat

As the crisp air of autumn settles in, there’s nothing quite like the warmth of freshly baked scones to make your day a little brighter. Our Maple Cran-Rosemary Scones are the perfect blend of sweet and savory, featuring the delightful flavors of fresh cranberries and aromatic rosemary, all enhanced with the rich sweetness of Wood's Maple Sugar and Maple Sprinkles.

These scones are not just delicious; they are also incredibly easy to make, making them an ideal choice for brunch, afternoon tea, or even a cozy breakfast. With just a handful of ingredients, you’ll be savoring these flavorful treats in no time.

Health Benefits of Key Ingredients:

Cranberries: These little berries are packed with antioxidants and are known for their ability to promote urinary tract health. They’re also high in vitamins C and E. Source: Healthline
Rosemary: This fragrant herb is not only a delicious addition to your meals but also has anti-inflammatory and antioxidant properties that can support overall health. Source: Healthline
Wood's Maple Sugar: A natural sweetener with a lower glycemic index than refined sugars, maple sugar provides essential minerals and antioxidants, making it a healthier choice. Source: Journal of Agricultural and Food Chemistry

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Maple Cran-Rosemary Scones

Al Wood

Rated 5.0 stars by 1 users

Category

Breakfast

Ingredients

1 tablespoon chopped fresh rosemary, divided
1 tablespoon Wood's Maple Sprinkles
2 ⅓ cups (10 oz.) all-purpose flour
¼ cup Wood’s Maple Sugar
1 tablespoon baking powder
½ teaspoon table salt
¾ cup fresh cranberries, roughly chopped
1 ½ cups heavy cream, plus more as needed for baking

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Directions

Place a rack in the upper middle of the oven and heat to 425° F. Line a baking sheet with parchment.
In a small bowl, combine 1 teaspoon rosemary with the Wood's Maple Sprinkles; set aside.
In a large bowl, whisk flour, Wood's Maple Sugar, baking powder, and salt.
Add cranberries and the remaining 2 teaspoons of rosemary and mix gently with your hands or a rubber spatula. Drizzle cream over dry ingredients and mix very gently until a cohesive dough forms and no streaks of dry flour remain (If dough is too dry to hold together, gently work in more cream 1 tablespoon at a time).
Transfer dough to a lightly floured surface and gently pat it into a 7" circle, about 1" thick.
Brush with more cream, then sprinkle rosemary sprinkles over top.
Cut the circle into eight wedges and transfer to prepared pan, spacing scones about 2" apart.
Bake until the scones are golden brown, about 15 minutes.
Transfer to a wire rack and let cool for 10 - 15 minutes before serving.

Recipe Note

Bonus: If you’d like to make the recipe ahead, freeze unbaked scones on a parchment-lined baking sheet until firm, about 1 hour, then transfer to an airtight container and freeze for up to 3 months. Bake at 425° F from frozen until golden brown, 18 - 20 minutes.