scone # 2–Maple syrup and vanilla w/ currants

I guess it is still scone week so I can post another recipe.

I converted the metric measurements from Misk’s recipe,

which was an adaptation of Claridge’s afternoon tea scones,

and I found I had a recipe very like my usual baked scones.

However, I got a comment from Brydie, of Cityhippyfarmgirl-

(look at my blog roll on the side to find her website) and she

had added vanilla and maple syrup to her scones. 


That sounded good to me- so I made that adjustment and baked up

these beauties this morning.

I changed up the recipe to my tastes- feel free to do the same for yours!

Misked- Match Scones w/ maple syrup, vanilla and currants.


2 2/3 cups of AP flour

2 1/2 Tablespoons baking powder

1 pinch salt

1/3 cup (or less) of white sugar

1/2 cup cold unsalted butter

3/4 cup heavy whipping cream

1/2 cup cold milk

4 Tablespoons maple syrup

seeds from 1/2 vanilla bean

3/4 cup dried Zante currants

beaten egg for wash


Preheat oven to 425 F.  Bake for about 15 minutes or golden brown.

Mix together dry ingredients with a fork, add cold butter and using

hands or pastry blender break the butter up into the flour until it resemble

a coarse meal.  Add vanilla bean seeds and currants and stir to distribute them

evenly.  Make a well in center of flour/butter mixture and pour cream, milk, and

maple syrup and then using fork, mix gently, pulling the flour mix into the liquid

mixture until all of dough is wet.  It will be a little sticky.  Put into fridge for

about 10 minutes, then tip onto parchment paper, or into round shortbread

stone-003-that has been well oiled.

 I didn’t get a good definition of the flowers on my scones, but it helped me

to cut them evenly and with a strong edge.


Place on parchment paper on baking sheet and separate slightly so that they

have space to raise in the oven during baking.

Bake until golden brown, about 15 minutes in my oven.


I added a little crème fraiche, and orange marmalade-



11 thoughts on “scone # 2–Maple syrup and vanilla w/ currants

  1. “Misked-Matched” — adorable! 😀 Those look quite delicious, Heidi. I’m trying to see how much rise they managed to do. I have a small screen here at the moment, and can’t quite see. I’m wondering if this is like an Irish Farl.

    • Misk- I don’t think they raised as much as yours- the maple syrup brought them down just a bit- and I can’t make myself use as much baking powder as the recipe called for. But they were delicious! We went to lunch with a friend and I took these and creme fraiche and some black berries that had been doused in raspberry jam- I had meant to take a picture but they were gone before I could get my camera on! Plus I made one up for the cook and waitress at the cafe and they are now my firm friends!

  2. Ha! 🙂 I’m way too slow! Did you find the scones had a little chew, and I mean tiny with the added maple syrup? Not a bad chew, and it was really easy to eat them plain. I like the addition of the currants as well. I added about the same syrup to you I think 80mls, and also half a vanilla bean pod, although for the other ingredients I used full cream, water and self raising flour. They look wonderful Heidi.

    • They DID have a little bit of a chew- but were still light enough – you wouldn’t believe some of the stuff they call scones at the tea places here. The American public will eat some very stodgy clumps as long as there is enough butter and jelly to go on it. I loved the texture and the vanilla was so good for the senses- the maple syrup didn’t stand up as well for a flavoring- but maybe that was because it was a local syrup and not as strong as Vermont maple syrup.

  3. I’m loving the vanilla idea, they must smell heavenly while they’re baking. I think I’m going to have to make more scones at the weekend. Brian was so happy when they appeared yesterday and the teatray. Not that the extra meal is great for our waistlines though 😀

    • Yes- the vanilla did smell fantastic- and I love to see the tiny bean dots in the scone- I limited myself to one- passed them out to family and friends- and now I have none left. I’m leaving for the Eastern Shore on Sunday- but maybe I’ll have another go at them before then!

  4. Oh Heidi, look at those! And that magnificent shortbread pan! Mind you, I’ve never been able to make my shortbread pans work, so if you could please post a recipe on how to make shortbread with all the gorgeous pattern showing up in the finished piece, I’d be really grateful.. 🙂

    Love the scones and the maple syrup sounds like a wonderful addition! Hooray for scone week! 🙂

    • I will do just that, Celia- perhaps sometime in September as I’m going to New York to visit my grandsons next week. This has been fun- I’m so glad you initiated Scone week again this year!

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