Ideas and inspiration for easy entertaining and a fun home life


Maple Apple Banana Scones

October 10, 2020

These are a fabulous weekend project — they are relatively straightforward and delicious.  Because the dough needs to sit into the fridge for at least an hour, I prefer to make them in the afternoon and keep the dough in overnight for the perfect Sunday morning breakfast.  They are adapted from NYTimes Cooking, Joanne Chang’s Blueberry scones!

You can use whole wheat flour, or like me, just straight all purpose.  You can also swap out for any fruit.  In this case, I used a local apple, peeled, chopped and a ripe banana.   Best served warm, and they never last the whole day!  Enjoy!

For the Scones:

1 2/3 cup whole-wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks), cold unsalted butter chopped into 1/2 inch pieces

1/2 cup greek yogurt (full fat) or sour cream, room temp

1/2 cup maple syrup

1/3 cup butter milk (or whole milk with a squeeze of lemon, left for ten minutes to curdle), room temp

1 large egg yolk, room temp

1 cup chopped fruit


1/2 cup confectioners sugar

3 tablespoons maple syrup

This yields 8 large scones.  They never last the day.

Add flour, salt, baking soda, baking powder to the bowl of a standing mixer.  Quickly whisk together with paddle attachment.  Add half the chopped, cold butter, paddle for 2-3 minutes until blended like course sand.  Add remaining butter, pulse for 10 seconds to create choppy dough with flakes of large butter (will make the dough flakey).  

Add maple syrup, egg, sour cream, and buttermilk to a medium bowl.  Whisk together.  Add chopped fruit.

Add wet ingredients to dry, paddle on low for 10 seconds until hardly blended.   Stir with spoon, gently combining ingredients but not over-mixing.  You can use your hands. Form a ball with the dough and wrap to cool in the fridge for a minimum of one hour.

Heat oven to 350.  On a baking sheet with parchment, use an ice cream scoop to form 8 loose balls.  Bake for 30-45 until golden brown, rotating half way through.

While the scones are baking, in a small bowl, whisk together the glaze.    Add scones to cooling rack, add glaze, serve warm!