Maple Buttermilk Scones with Lavender Sea Salt is an evolutionary, maybe revolutionary scone. The inspiration and most of the maple scone recipe came from a post on the Lives and Loves of Grumpy’s Honeybunch. You know it’s a funny blog when Grumpy is the name she gave to her husband.
This exchange is part of what we do every month on the Secret Recipe Club. We are assigned a blog at random and then it’s up to us to find a recipe we most want to make. I chose maple scones because Mr. ST used to always love them at Starbucks, a coffee place we rarely frequent now that we have so many good coffee houses in town.
So far, this is our favorite secret recipe post, and maybe even a five star winner that makes it into our top ten favorites. These are that good. I made two batches with different flour, and I’ll post the recipe that came out the best. I used White Lily soft wheat flour for the first batch and they were a little too crumbly. I used 2 cups all purpose flour and 1 cup spelt flour for the second batch and the crumb was perfect, tender, yet not falling apart. Instead of heavy cream as in the original recipe, I used buttermilk, because I always use buttermilk in recipes like these.
My personal touch was a last minute decision. I sprinkled lavender sea salt on top of the maple glaze. The last time I was this excited about lavender sea salt was when I used it with this grilled watermelon. I can’t tell you why this works, but it more than works. Salt always helps a sweet along, but I didn’t expect the lavender to do what it does, because normally, I’m not much of a lavender fan, but I’ve learned to never say never when it comes to ingredients, because all it takes it change my mind about an ingredient is to taste the right combination. The maple scone without the salt is very good, but the lavender sea salt with the maple glaze reminds me of a refined and elevated salty caramel.
Of course, I always have my helpers, and if truth be told the boys did all the mixing and stirring. Ryder is making the glaze by mixing 3 tablespoons of confectioner’s sugar with 2 tablespoons of maple syrup.
These are HUGE! I might suggest making two smaller rounds and cutting them much smaller than I did. I cut the recipe into 8 diagonals and I’m thinking you can easily get a dozen normal sized scones, so I’ll write the recipe to reflect that. They won’t be as big what you see pictured, but they’ll taste just as good.
- 2 cups all purpose flour
- 1 cup spelt flour (you can sub with all purpose or whole wheat flour)
- 1½ tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons dark brown sugar
- 1½ sticks butter (12 tablespoons)
- ½ cup buttermilk
- ½ cup maple syrup plus 2 tablespoons for glaze
- 3 tablespoons confectioner's sugar
- 2 tablespoons lavender sea salt (might not use all)
- Mix in one bowl, flour, baking powder, baking soda, salt, brown sugar together. Mix cold pieces butter together in flour. You can use a food processor for this part, no longer than 10 seconds or use a pastry cutter. I just mix with my hands. Add in buttermilk and ½ cup maple syrup and mix with a wooden spoon. Knead about 8 times into a mound of dough. Roll out into two small circle. Cut 6 wedges from each circle.
- Bake at 400 for 16-20 minutes, depending on size of each wedge.
- Make glaze by mixing maple syrup and confectioner's sugar to make glaze.
- While warm, drizzle maple glaze . Sprinkle with sea salt.