Liana’s Kitchen: A Whole Wheat Maple Glazed Scone Recipe

These whole wheat scones, adapted from a maple cream scone recipe on the excellent baking blog Tutti Dolci, combine two classic autumn flavors: maple and apple cider.

I put a somewhat more nutritious spin on the original recipe, replacing some of the heavy cream with milk and cider, and swapping all-purpose flour for whole wheat. I also skipped the maple extract, a common ingredient in maple scones, and went for a subtler flavor. There’s a splash of maple syrup in the dough and plenty in the frosting-like glaze, which make these scones truly addictive. 

Ingredients

Scones 

3 cups whole wheat flour

1 tablespoon baking powder

1 teaspoon salt

1 ½ teaspoons cinnamon

1 cup granulated sugar

½ cup heavy cream, plus an additional tablespoon for glazing

½ cup whole milk

⅓ to ½ cup apple cider 

1 teaspoon maple syrup

Granulated sugar for sprinkling

Glaze

6 tablespoons maple syrup

3 tablespoons butter

Generous pinch of sea salt

½ cup powdered sugar 

Directions

1. Line two baking sheets (or one large sheet) with parchment paper or silicone mats. 
2. In a large mixing bowl, combine flour, baking powder, salt, cinnamon, and sugar. Set aside.
3. In a medium mixing bowl, stir together heavy cream, milk, maple syrup, and apple cider. Fold into flour mixture, and stir until a dough forms; if dough is too dry, add additional apple cider, one tablespoon at a time. Knead a couple times until smooth. 
4. Divide dough in half. Transfer to a lightly floured surface, and use your hands to shape each half into a 7-inch inch circle. Place on prepared baking sheets, and freeze for 20 minutes. Preheat oven to 425 degrees F.
5.  Remove baking sheets from the freezer. Cut each circle into 8 wedges, as if slicing a pizza pie, and arrange scones an inch apart. Brush scones with reserved tablespoon of heavy cream, and sprinkle with granulated sugar.
6. Bake for 16-18 minutes, until edges begin to turn golden brown, surfaces are firm, and a toothpick inserted in the middle comes out clean. Remove from oven and let cool on baking sheets for 5 minutes before transferring to a wire cooling rack.
7. While the scones cool, prepare the glaze: in a small saucepan, bring maple syrup, butter, and salt to a boil, stirring until combined. Simmer on low heat for around 2 minutes. Remove from heat, and whisk in powdered sugar. Let cool for a few minutes before drizzling over scones. Sprinkle surfaces with sea salt (optional.)
8. Serve once glaze has set. Store leftovers at room temperature in an airtight container or ziploc bag. 

Yields 16 scones

Liana’s Kitchen is a column by Michigan-based chef and foodie Liana Grey. Check out her food blog Bakerwithoutborders.