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A recent batch of homemade blueberry jam inspired me to bake this nostalgic breakfast pairing into a scone: maple and blueberry. Don’t let the lovely layers fool you, as these scones are incredibly easy to make! They are packed with sour cream and folded three times to create maximum flaky height. You can make your own jam at home or grab a good quality store-bought jar – any berry works beautifully here – just make sure you don’t hold back on the maple syrup. Think pancakes.

To get to this final recipe, I’ve been testing a mountain of scones lately to map out the perfect berry scone. My fruit journey went through three distinct phases: I started with fresh berries, graduated to a blueberry compote, and ultimately landed on thick blueberry jam as the winner for the best flavour. Out of all the variations I tried for this jam-swirled dough, the classic triangle won by a landslide. Slicing them into sharp, 3×3-inch triangles means you get those iconic, crunchy corner bites that contrast so beautifully with the soft, blueberry flavoured centre.

Flaky Blueberry Maple Breakfast Scones

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Servings: 6

Ingredients Method

Ingredients

  

• 200 g all-purpose flour
• 50 g whole wheat flour
• 15 g sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 90 g butter cold, cubed
• 1 egg
• 100 g sour cream
• 15 g heavy cream
• 100 g blueberry jam
• 1 tbsp maple syrup
• flaky sea salt

Method

 

1. Weigh your wet ingredients together (egg, sour cream, cream, blueberry jam and maple syrup), and stir together to combine. Leave to chill in the fridge while you weigh out your dry ingredients.
2. Weigh your dry ingredients (flours, baking powder, baking soda, salt, and sugar) into the bowl of a stand mixer, with the butter.
3. Paddle the dries with the butter till the butter becomes pea-sized pieces. Stop the mixer.
4. Pour in your cold wet ingredients, and with the mixer running on low, paddle together till there are hardly any dry bits remaining.
5. Scrape the mixture into a rough rectangle, and wrap tightly with plastic wrap. Refrigerate for a few hours, preferably overnight.
6. The next day, using flour where necessary, roll the dough into a rough 6×9 inch rectangle. Fold the top third down, then the bottom third up, then turn the dough 90 degrees.
7. Roll the dough out again till it reaches 6×12 inches, then fold into thirds again. Turn the dough 90 degrees.
8. Roll the dough out again, for its third and final fold, to 6×12 inches, then fold into thirds. Gently roll the dough to a neat 3×9 inch rectangle.
9. Cut the dough into 3 inch squares, and cut these squares on the diagonal to get 6 triangles.
10. Chill the cut scones in the freezer, for an hour or up to a week.
11. When you are ready to bake, preheat the oven to 190℃ (or 380℉). Brush the top of the thoroughly chilled or frozen scones with egg wash.
12. Bake for 22 minutes, rotating halfway through, till the scones are golden brown on the top and bottom, and feel like they have some structural integrity when you feel the middle part.
13. Remove from the oven and brush immediately with maple syrup. Sprinkle with some flaky sea salt. Enjoy warm!