Vermont Maple Ginger Scones Recipe

Celebrate the maple sugaring season with our Vermont Maple Ginger Scones!

Inspired by Joanne Chang’s Maple-Blueberry Scone recipe in the New York Times– we thought we’d add a Green Mountain twist. So whether you tap your trees, boil your sap, or pick up local syrup from your favorite spot, let’s start baking! These scones are the perfect morning treat, a great afternoon pick-me-up, or even a little special something for you to kick off your weekend. 

Ingredients

Scones

1 1/2 cups of whole wheat flour

1 cup of white flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 pinch of salt

1 teaspoon of cinnamon 

1/2 teaspoon of nutmeg

1 1/2 sticks of salted butter, chilled, chopped into ½ inch pieces

1/2 cup of greek yogurt, room temperature

1/3 cup of buttermilk, room temperature

1/2 cup of maple syrup

1 large egg yolk, room temperature

1 inch of fresh ginger root, finely chopped or grated

1 teaspoon of vanilla extract

Glaze

1/2 cup confectioners’ sugar

2-3 tablespoons maple syrup

2 tablespoons of lemon juice

1/2 inch of ginger root, finely grated

Instructions:

1. Start things off by adding all of your dry ingredients to a medium-sized bowl, and gently stir until thoroughly mixed. Next, take your butter out of the fridge, cut it into ½ inch pieces, place half of it into the dry mixture and stir until combined. Finally, add the remaining butter into the dough and stir to combine, leaving chunks of butter to make your scones extra fluffy.
2. In another bowl, whisk together greek yogurt, maple syrup, buttermilk, egg yolk, vanilla, and freshly grated ginger. Slowly pour this wet mixture into the dry ingredients and stir the dough as best as possible. When it gets too thick, use your hands to fully incorporate the dry ingredients. Shape into a ball, tightly cover with beeswax or plastic wrap and refrigerate for 1-24 hours. 
3. Preheat your oven to 350 degrees and remove your dough from the fridge. Cut your dough into 8 wedges, and place on a baking sheet with parchment paper. Bake for 35-45 minutes, or until golden brown. 
4. While the scones are baking, start working on your glaze– no rest for the weary! Add all of your ingredients together in a medium-sized bowl and whisk till a medium-thick glaze forms. 
5. As soon as you pull out your scones, whisk your glaze one last time and slowly pour over each scone– the parchment paper makes for an easy clean-up! Once each scone is adequately glazed, remove it from the baking sheet and transfer it to a cooling rack. 

And listen, we understand that it’s challenging to wait for something this delicious to cool…but if possible, let your scones rest for about 20 minutes before digging in.

Served best with your warm beverage of choice, yogurt, or simply as is!