Ingredients
- 280 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 75 g cold butter, cubed
- 90 ml Quebec maple syrup
- 150 ml heavy cream
- 1 tsp vanilla
Method
- Heat the oven to 190 °C and line a baking sheet.
- Rub butter into flour, baking powder, and salt until crumbly.
- Stir in maple syrup, cream, and vanilla to make a soft dough.
- Drop 8 portions onto the sheet and bake for 14–16 minutes.
Conversion and rationale
Original sweetener (classic version): 75 g granulated sugar
Conversion used: Replace 75 g sugar with 90 ml maple syrup; reduce cream by 30 ml and lower the oven by 15 °C.
Why Quebec maple syrup: Maple gives these everyday scones a moist crumb and a subtle woodsy aroma without masking the butter.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →