This recipe was inspired by my favorite scone in Portland (maple scones from Bakeshop!). I especially crave them in the fall with a cup of chai tea in the morning. They’re sweetened with maple syrup and coconut sugar and use a combination of all-purpose and whole wheat flour for the perfect nutty, tender texture. Don’t skip the sweet, salty maple tahini glaze (though you totally could skip it if you want…).
Recipe adapted from New York Times Cooking
Servings 8 scones
Prep Time 15 minutes 
Cook Time 20 minutes Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour*
- ¼ cup coconut sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 8 tbsp butter (1 stick), chilled (frozen works best)
- ½ cup plain whole milk Greek yogurt
- ¼ cup maple syrup
- 3 tbsp whole milk, cream, or full-fat coconut milk (almond milk would probably work too)
- 1 tsp vanilla extract
- 1 egg
For the maple tahini glaze:**
- 2 tbsp tahini (the runny kind)
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- *AP flour will give the best texture, but you could sub with more whole wheat flour, buckwheat flour, or oat flour (see note for gluten-free option)
- **This sweet salty glaze takes these scones to the next level, but they are also delicious on their own or with any glaze.
- Note: try mixing in 1 cup worth of chopped nuts and/or dried fruit to add some more texture. I don’t personally like nuts or dried fruit in my scones, but if you do then give it a try!
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment.
- Grate your cold butter on the large holes of a box grater into a small bowl. Place in the freezer to chill. We want the butter to be frozen so that it does not melt when mixed in with everything. The butter flakes are what give the scones their light, crumb texture.
- In a large bowl, mix together the flours, coconut sugar, baking powder, cinnamon, and salt.
- In a medium bowl, whisk together the yogurt, maple syrup, milk, vanilla, and egg until smooth.
- Add the chilled grated butter into the flour mix and use a rubber spatula (or your hands) to mix it in with the flour. If any large chunks remain, break them up with your fingers. You want little chunks of butter to remain!
- Pour the wet into the dry ingredients and use a rubber spatula to gently mix just until combined (try not to over mix). Use floured hands to shape into a ball, incorporating any bits at the bottom. Transfer to a floured counter or cutting board. If you want mini scones, divide the dough in half at this point and flatten into about a 5-inch disc. If making regular sized scones, flatten into an 8-inch disc (the dough will be a bit sticky, so sprinkle flour onto your hands to prevent sticking). Use a sharp knife to cut into 8 scones per disc
- Bake for 15 minutes for small scones or 20 minutes for large, or until golden brown on the edges and bottom and light brown on top. Let cool for at least 20 minutes before glazing
- Meanwhile, mix together all of the glaze ingredients until smooth. Drizzle the glaze on top of each scone.
Items you can prep ahead (optional)
- Make the scone dough and store it in the fridge.
- Make maple tahini glaze.
Substitutions:
- To make gluten-free, substitute the flour AP gluten-free flour OR with 2 ½ cups of oat flour (rolled oats ground up into a fine flour). You could also do a combo of either one of those with some buckwheat four. They will be more crumbly if using oat flour and won’t have the same classic scone texture, but I tested both ways and they are still delicious!
- To make dairy-free, use a dairy-free plain yogurt and coconut milk or other nut milk in place of the milk/cream. Butter is usually tolerable for those who are sensitive to dairy (look for cultured butter), but if you want to substitute, I would just try using a vegan butter alternative.
Storage:
- Store leftovers in an airtight container at room temp for 1-2 days or in the fridge for 1 week.
Leftovers + Repurposing:
- If eating from the fridge, pop them in the microwave for just 10 seconds on low power to warm them up a bit. Top with maple tahini glaze if you haven’t already.
- Highly recommend enjoying with a cup of chai tea or coffee 🙂
Servings 8 scones Prep Time 15 minutes Cook Time 20 minutes Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour*
- ¼ cup coconut sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 8 tbsp butter (1 stick), chilled (frozen works best)
- ½ cup plain whole milk Greek yogurt
- ¼ cup maple syrup
- 3 tbsp whole milk, cream, or full-fat coconut milk (almond milk would probably work too)
- 1 tsp vanilla extract
- 1 egg
For the maple tahini glaze:**
- 2 tbsp tahini (the runny kind)
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- *AP flour will give the best texture, but you could sub with more whole wheat flour, buckwheat flour, or oat flour (see note for gluten-free option)
- **This sweet salty glaze takes these scones to the next level, but they are also delicious on their own or with any glaze.
- Note: try mixing in 1 cup worth of chopped nuts and/or dried fruit to add some more texture. I don’t personally like nuts or dried fruit in my scones, but if you do then give it a try!
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment.
- Grate your cold butter on the large holes of a box grater into a small bowl. Place in the freezer to chill. We want the butter to be frozen so that it does not melt when mixed in with everything. The butter flakes are what give the scones their light, crumb texture.
- In a large bowl, mix together the flours, coconut sugar, baking powder, cinnamon, and salt.
- In a medium bowl, whisk together the yogurt, maple syrup, milk, vanilla, and egg until smooth.
- Add the chilled grated butter into the flour mix and use a rubber spatula (or your hands) to mix it in with the flour. If any large chunks remain, break them up with your fingers. You want little chunks of butter to remain!
- Pour the wet into the dry ingredients and use a rubber spatula to gently mix just until combined (try not to over mix). Use floured hands to shape into a ball, incorporating any bits at the bottom. Transfer to a floured counter or cutting board. If you want mini scones, divide the dough in half at this point and flatten into about a 5-inch disc. If making regular sized scones, flatten into an 8-inch disc (the dough will be a bit sticky, so sprinkle flour onto your hands to prevent sticking). Use a sharp knife to cut into 8 scones per disc
- Bake for 15 minutes for small scones or 20 minutes for large, or until golden brown on the edges and bottom and light brown on top. Let cool for at least 20 minutes before glazing
- Meanwhile, mix together all of the glaze ingredients until smooth. Drizzle the glaze on top of each scone.
Items you can prep ahead (optional)
- Make the scone dough and store it in the fridge.
- Make maple tahini glaze.
Substitutions:
- To make gluten-free, substitute the flour AP gluten-free flour OR with 2 ½ cups of oat flour (rolled oats ground up into a fine flour). You could also do a combo of either one of those with some buckwheat four. They will be more crumbly if using oat flour and won’t have the same classic scone texture, but I tested both ways and they are still delicious!
- To make dairy-free, use a dairy-free plain yogurt and coconut milk or other nut milk in place of the milk/cream. Butter is usually tolerable for those who are sensitive to dairy (look for cultured butter), but if you want to substitute, I would just try using a vegan butter alternative.
Storage:
- Store leftovers in an airtight container at room temp for 1-2 days or in the fridge for 1 week.
Leftovers + Repurposing:
- If eating from the fridge, pop them in the microwave for just 10 seconds on low power to warm them up a bit. Top with maple tahini glaze if you haven’t already.
- Highly recommend enjoying with a cup of chai tea or coffee 🙂
