There is this amazingly delicious little place called Cherry Bomb in my neighborhood, that I kid you not sells the best baked goods in Toronto. Their croissants are out of this world, and the scones, oh goodness, the scones! For a while there my whole family was pretty obsessed with eating there…everything is baked fresh every day and it’s just delicious. And so, I have been trying to come up with a really great seasonal scone recipe, since I am so obsessed with the date and pecan scones they sell there, and these sneaky maple scones friends are a WINNER.
For whatever reason, every time I baked scones in the past I found them too dry, or just not the right texture. These sneaky maple scones check off all the right boxes and are pretty addicting. Of course, being the sneaky mommy that I am, I added in hemp hearts just to give them a boost in nutrients and the kids can’t tell at all, which makes me, very, very happy.
As for the maple icing – oh my goodness, is it ever delicious. Pretty sure that my little one helped me make it and I even let her drizzle some on the scones with me. hence why they aren’t exactly picture perfect, but it is so nice to continuously get her involved in the kitchen. I’m finding that the more I encourage the kids to come and bake or cook with me, the more excited they are to eat the food we prepare after. And we get to make up silly names for the meals that we prepare and goof around a little bit, so its definitely one way to get them excited about the food we make.
These scones have been given a BIG THUMBS UP from both of my picky eaters and I hope that you give them a try! So easy to make and the whole family will enjoy them. And did I mention that they have hemp hearts!?! Yup, its true. We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies. Never miss another recipe again by subscribing to our Sneaky Mommies newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
- 3½ cups all-purpose flour
- 1 cup whole-wheat flour
- 1 cup quick-cooking oats
- 2 tablespoons baking powder
- 2 tablespoons coconut sugar
- 1.5 teaspoons salt
- ⅓ cup hemp hearts
- 2 cups cold unsalted butter, diced
- ½ cup buttermilk
- ½ cup pure maple syrup
- 4 extra-large eggs, lightly beaten
- 1 egg beaten with 1 tablespoon milk or water, for egg wash
- 1 cup icing sugar
- ½ cup maple syrup
- ¼ cup unsalted butter melted
- ½ teaspoon maple extract (optional)
- ½ teaspoon pure vanilla extract
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
- In the bowl of your mixer with a paddle attachment, mix the flours, oats, baking powder, sugar, salt and hemp hearts. Ensure that everything is thoroughly combined together.
- Next add in the diced pieces of butter and mix on the lowest speed until the butter has been broken up and incorporated into the dough.
- Add the buttermilk, maple syrup and eggs and mix everything until just blended.
- Flour a working a flat working surface and dump out the dough on top. Using a rolling pin roll out the dough until it is about 1 inch thick. Using a round cookie cutter, or whatever shape you would like cut out the scones. Place the cut out scones on the prepared baking sheet.
- To get the tops of the scones nice and crispy, brush with egg wash. Bake for 20-25 minutes, until the tops are browned and crispy and insides are done.
- While the scones are baking make the icing/glaze. In a small sauce pan over low heat, melt the butter and add the maple syrup, maple extract (if using) and vanilla extract. Whisk together to combine. Once the butter has melted, remove from heat and whisk in the icing sugar. Set the glaze aside to cool while the scones are baking. Glaze the scones once they have cooled just slightly.
*Recipe slightly adapted from Maple Oatmeal Scones, Ina Garten