🫐 Maple-Sweetened Blueberry Lemon Scones (Better Than Your Coffee Shop!)
Albert Wood
Buttery, bright, and naturally sweet — these scones are a fresh take on a classic, using Wood’s Vermont Maple Sugar for healthier, flavor-packed results.
Skip the overly sweet coffee shop scones! These homemade beauties are light, flaky, and packed with juicy blueberries, vibrant lemon zest, and real Vermont maple sugar. They’re a breakfast upgrade — naturally sweet and satisfyingly tender.
🍁 Why Use Wood’s Maple Sugar?
- ✅ Naturally unrefined and made from 100% Vermont maple syrup
- ✅ Lower glycemic index than white sugar
- ✅ Deep, rich flavor with subtle notes of caramel
- ✅ Easy 1:1 swap in baking and cooking
✨ Customizations
- Swap in raspberries or blackberries
- Add white chocolate chips or chopped nuts
- Freeze unbaked wedges for future quick bakes
💬 Final Bite
These Maple Blueberry Scones are simple, elegant, and just sweet enough. With bright citrus, juicy berries, and the natural goodness of maple sugar, they're perfect for brunch spreads or cozy mornings.
📸 Tag us @woodssyrupco and use #MapleMorningMagic — we love seeing what you bake!
From our sugarbush to your table.™
🫐 Maple-Sweetened Blueberry Lemon Scones
Rated 5.0 stars by 1 users
Author:
Al Wood
Servings
8
Prep Time
15 minutes
Cook Time
20-25 minutes
Ingredients
- 2 teaspoons finely grated lemon zest (from 1 medium lemon)
- ⅓ cup Wood's Vermont Maple Sugar
- 2 cups King Arthur all-purpose flour, plus more
- for shaping
- 2 ½ teaspoons baking powder
- 8 tablespoons (1 stick) cold unsalted butter
- 1 ¼ cups fresh or frozen blueberries (do not thaw, about 5 1/2 ounces)
- 1 cup cold heavy cream
- 1 teaspoon kosher salt
Icing—
- ½ cup powdered sugar, sifted if lumpy
- 1 tablespoon freshly squeezed lemon juice
Directions
- Line a baking sheet with parchment paper.
- Place 2 teaspoons of finely grated lemon zest and ⅓ cup of maple sugar in a large bowl, and rub the zest into the sugar with your fingers until fragrant. Whisk in 2 cups all-purpose flour and 2 ½ teaspoons baking powder.
- Grate 1 stick of cold, unsalted butter directly into the flour mixture using the large holes of a box grater. Toss with your hands to incorporate the butter into the flour, breaking up any large flakes of butter as you go. Add 1 ¼ cups blueberries and toss to combine.
- Measure out 1 cup of cold heavy cream into a liquid measuring cup, add 1 teaspoon of kosher salt, and stir until the salt is dissolved. Drizzle over the flour mixture and stir with a flexible spatula until the cream is absorbed. Gather the dough into a ball and place it on a lightly floured work surface. Gather and firmly pat the dough to incorporate all the loose flour, forming a cohesive mass.
- Pat the dough into a 1-inch-thick round about 7 inches wide. Cut into 8 wedges. Transfer the wedges to the baking sheet, spacing them evenly apart. Freeze for about 15 minutes while the oven preheats. Heat the oven to 400°F.
- Bake until light golden-brown, 22 to 25 minutes. Let cool for 5 minutes on the baking sheet. Transfer to a wire rack and let cool completely, about 30 minutes.
Icing—
Whisk ½ cup powdered sugar and 1 tablespoon lemon juice together in a small bowl until smooth. Drizzle over the cooled scones in a zigzag pattern and let sit until the glaze hardens, about 15 minutes.