RECIPES FROM THE BLOOMIST KITCHEN

MAPLE CREAM SCONES

Scones, when done right, are one of the most satisfying expressions of simple baking, lightly crisp on the outside, tender and layered within, and best enjoyed warm as part of a proper tea.

These Maple Cream Scones are designed to deliver exactly that balance, with a delicate crumb and a rich, buttery interior that feels both comforting and refined. Instead of relying on sugar alone, this recipe uses Bloomist’s Private Reserve Amber Maple Syrup, which brings a deeper, more nuanced sweetness with subtle caramel notes that integrate seamlessly into the dough and enhance the richness of the cream and butter.

The result is a scone with more character, more depth, and a cleaner, more natural finish, best served warm with cultured butter or a good jam and paired with Bloomist Field Chamomile or Garden Bloom tea.

Makes:

10–12 scones

Prep:

20–30 minutes + 1 hour refrigeration

Bake:

20 minutes

INGREDIENTS

1 cup all-purpose flour
1 cup pastry flour
1/4 cup wheat germ
1/2 teaspoon kosher salt
1 tablespoon baking powder
1/4 cup Bloomist Amber Maple Syrup (or equivalent high-quality pure maple syrup)
6 tablespoons cold unsalted butter
3/4 cup + 2 tablespoons heavy cream
2 teaspoons pure vanilla extract
Granulated sugar for sprinkling

INSTRUCTIONS

Whisk together flour, pastry flour, wheat germ, salt, and baking powder in a mixing bowl.
Cut in butter and work gently until the mixture forms a coarse, sandy crumb.
In a separate bowl, whisk together heavy cream, maple syrup, and vanilla extract.
Stir the wet mixture into the dry mixture just until the dough holds together.
Cover work surface with parchment paper and pat or roll dough into a 1/2-inch-thick rectangle.
Cut the dough into 10 to 12 rectangles and transfer to a parchment-lined baking sheet.
Refrigerate for 1 hour.
Preheat oven to 400°F.
Lightly brush scones with cold water or cream and sprinkle with granulated sugar.
Bake until golden brown and cooked through, about 20 minutes.
Serve warm with butter.