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.
Catherine says
September 22, 2013 at 9:21 pmThese scones came together beautifully in the end. I chopped up some maple nut fudge and added it to the dry ingredients. This Canadian loves her maple syrup and these are awesome.
angela says
September 23, 2013 at 7:51 amCatherine, thank you for stopping by to tell me. I’m so glad they worked out for you.
Margaret says
May 10, 2013 at 12:33 pmLets see. Maple syrup. buttermilk. Scones. Yes PLEASE!! With Lavender Salt. Genius.
Lesa @ Edesia's Notebook says
May 9, 2013 at 10:22 amWhat a creative recipe! Sounds so fancy. Great choice for this month’s SRC.
amy @ fearless homemaker says
May 8, 2013 at 5:02 pmWhat an awesome choice for the SRC – these look just wonderful! And what a brilliant combination of flavors!
Ashley says
May 7, 2013 at 10:26 pmThese look awesome! I had a similar giant scone incident a few years ago with pumpkin scones. They were HUGE and I swore to make them smaller or round next time, but I sure didn’t have any problem eating them as-is 😉
Sarah K. @ The Pajama Chef says
May 7, 2013 at 9:46 amlavender salt?! whoa! so cool 🙂 beautiful photos!!
Sawsan @chef in disguise says
May 7, 2013 at 12:28 amI would have never thought of lavender salt in a scone! This relly sounds like a wonderful idea and I bet they smell heavenly while baking!
Jen @JuanitasCocina says
May 6, 2013 at 7:40 pmOkay, I’m now on a hunt for lavender sea salt…because seriously. Where have these been all my life?
Shelby says
May 6, 2013 at 6:53 pmThese are one of our faves. Love that you used spelt flour!
sippitysup says
May 6, 2013 at 6:21 pmI can see the lavender working with the maple. Both are sweet, but you experience on in your mouth and one in your nose. That’s good cooking! GREG
Aly ~ Cooking In Stilettos says
May 6, 2013 at 5:28 pmLavender salt – beyond chic and the perfect touch for these scones!
Isabelle @ Crumb says
May 6, 2013 at 2:14 pmGreat pick! I loooooove maple scones, and the idea of finishing them with a sprinkle of lavender salt? Totally GENIUS. Now I just need to figure out where I can buy a jar of the stuff. 🙂
Barbara @ Barbara Bakes says
May 6, 2013 at 12:30 pmSuch a great recommendation. I’ll have to try these.
PolaM says
May 6, 2013 at 12:22 pmThose scones look amazing! I think I want to try them!
sara says
May 6, 2013 at 12:01 pmThis looks amazing…I love lavender salt…so delicious! Looks amazing on scones. 🙂
Kate says
May 6, 2013 at 11:18 amMmmmm. These are perfect for a mid morning treat with a cup of tea! Love the touch of lavender sea salt. Stopping by from Group B to check out the party!
Lora says
May 6, 2013 at 10:55 amThese are gorgeous. The touch of lavender sea salt is genius.
Trisha says
May 6, 2013 at 10:17 amThey look divine. Shelby sure has some great recipes! Your twist on them looks really yummy too!
SallyBR says
May 6, 2013 at 10:15 amI am not very good at making scones, having come up with a few hockey pucks in my past… but yours are gorgeous! Love the flavors too…
(a hello from a fellow SRC member from group D)
angela says
May 6, 2013 at 10:46 amSally, Sounds like you didn’t have fresh baking powder or enough baking powder. Try these. You’ll love them.
April @ Angel's Homestead says
May 6, 2013 at 10:12 amThese sound amazing! I’ve wanted to try making scones for forever, I need to get off my butt and get it done.
angela says
May 6, 2013 at 10:45 amApril, yes, I was same way. Now I know how easy it is.
Leah | So, How's It Taste? says
May 6, 2013 at 10:12 amI love a good scone! I’m intrigued by the lavender salt. I’m usually scared of lavender in food because I tried to make lavender ice cream once and it tasted like I was eating perfume. I really need to try these!
angela says
May 6, 2013 at 10:45 amLeah, I’ll bring you some of the salt to Generous Helpings. A little goes a long way and I agree, it can be way to perfumy, but this was good.
bellini says
May 6, 2013 at 8:34 amI have followed Shelby and Grumpy for many years on her blog from New York State. Her baked goods always turn out well. I will have to look and see if I can find some lavender sea salt. We have a lavender farm close by.
Rosa says
May 6, 2013 at 2:29 amGorgeous scones and lovely salt!
Cheers,
Rosa
Sweet as Sugar Cookies says
May 5, 2013 at 11:52 pmThose scones sound like something you’d get from a gourmet store. I’d be in heaven eating them.