Blackberry Maple Scones
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8
It turns out that folding blackberry maple syrup into scone dough makes a very tasty breakfast.
Blackberry Maple Syrup
  • 1⅔ cup (253g) blackberries, fresh or thawed
  • ¼ cup (88g) maple syrup
  • 1 tsp (2g) flour
  • 1 Tbsp (15g) water
  • 2 ½ (248g) cups flour
  • 2 tsp (7,5g) baking powder
  • 2 Tbsp (24g) sugar
  • ½ tsp (2,5g) salt
  • 6 Tbsp (86g) butter, softened and cut into cubes
  • ¾ cup (177mL) milk
Blackberry Maple Syrup
  1. Gently break up the berries with a wire masher, leaving them chunky so that there is a mix of whole berries, partly broken berries and crushed berries.
  2. Dissolve the flour in the water in a small saucepan.
  3. Stir in the maple syrup.
  4. Then add the crushed berries.
  5. Bring the mixture to a gentle bubbling simmer and let it simmer for 2-3 minutes, being careful not to let it boil vigorously.
  1. Sift and measure the flour.
  2. Resift it with the other dry ingredients.
  3. Work the softened butter cubes into the dry mix with a pastry blender or a fork.
  4. Add the milk.
  5. Turn the dough on to a lightly floured surface.
  6. Divide the dough into 2 pieces, forming each piece into a circle the thickness of biscuits.
  7. Spoon some blackberry maple syrup onto each circle and fold over the dough, gently forming the dough back into a circle.
  8. Cut each disc into four wedges (to make 8 scones in total) and place them on a greased baking sheet.
  9. Bake them at 400-425 degrees for 10-15 minutes until the bottoms are lightly golden and the centers are done.
Recipe by Honest Cooking at