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Maple Syrup Scented Scones Recipe

Maple Syrup Scented Scones
Source: crisco



  • 3 cups (750mL) Robin Hood® Original All Purpose Flour
  • 2 tbsp (30mL) brown sugar
  • 1 tbsp (15mL) baking powder
  • ½ tsp (2mL) baking soda
  • ½ tsp (2mL) salt
  • ¾ cup (175mL) Crisco® All Vegetable Shortening, cold, cut into ½” (1.3cm) pieces
  • ½ cup (125mL) 35% whipping cream
  • ½ cup (125mL) pure maple syrup

Maple Glaze

  • 2 tbsp (30mL) 35% whipping cream
  • 2 tbsp (30mL) pure maple syrup
  • 2 tbsp (30mL) icing sugar
16 scones


  • Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
  • Combine flour, brown sugar, baking powder, baking soda and salt in a large bowl.
  • Cut in shortening using a pastry blender, 2 knives or your fingertips until mixture resembled coarse meal. In separate bowl stir together whipping cream and maple syrup. Add to flour mixture, stirring just until dough comes together.
  • Add extra cream, 1 tbsp (15ml) at a time if dough is too dry. Knead dough together gently.
  • Pat dough into an 8” round and cut into 16 wedges. Place on prepared baking sheet.
  • Bake in preheated oven for 15 to 17 minutes or until golden or a toothpick inserted in centre of scone comes out clean. Transfer to a wire rack.
  • Glaze: Combine whipping cream and maple syrup in medium bowl. Add icing sugar to form glaze. Drizzle or spread glaze over warm scones. Allow glaze to set before serving.
  • If you want a stronger maple flavour, add 1 tsp (5ml) maple extract to the scone batter and a ¼ tsp (2ml) to the glaze.
  • The glaze will be thin; if you prefer a thicker glaze, just add 1 tbsp (15ml) of icing sugar at a time until you reach desired thickness.

Breakfast & Brunch

A recipe from crisco

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