Maple Buttermilk Scones with Lavender Sea Salt

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Maple Buttermilk Scone

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.

Maple collage

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.

Maple Buttermilk Scone

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.

Maple Buttermilk Scone


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5 from 2 votes

Maple Buttermilk Scones with Lavender Sea Salt

A delicious maple buttermilk scone with maple glaze and a smattering of lavender sea salt.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast Bread
Cuisine: American
Servings: 12


  • 2 cups all purpose flour
  • 1 cup spelt flour you can sub with all purpose or whole wheat flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons dark brown sugar
  • 1 1/2 sticks butter 12 tablespoons
  • 1/2 cup buttermilk
  • 1/2 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 1/2 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.

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  1. 5 stars
    These 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.

  2. These 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 ๐Ÿ˜‰

  3. I 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

  4. Great 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. ๐Ÿ™‚

  5. Mmmmm. 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!

  6. I 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)

  7. I 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!

    1. Leah, 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.

  8. I 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.

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