Whole wheat maple-blueberry scones from Pastry Love: A Baker's Journal of Favorite Recipes (page 69) by Joanne Chang

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Notes about this recipe

  • eric_hmubrr on April 07, 2026

    I’ve made this at least a dozen times. They never disappoint

  • dbuhler on August 12, 2024

    These were very good and my kids loved them! Like anya_sf I used a smaller scoop and got 15 scones and they baked in 20 minutes (thanks anya_sf for the time rec!). The first tray that I baked had only rested in the fridge for 30 minutes and they were a bit crumbly. The second set did a 24-hour rest in the fridge and they were very tender and moist. I will be sure to do a longer fridge rest next time for the whole batch. I also substituted frozen wild blueberries for the fresh blueberries and that worked out well (I mixed them into the dry ingredients by hand and then mixed the wet ingredients into the dry by hand). I would definitely make these again!

  • Rachaelsb on January 08, 2021

    Perfection! So easy to make and perfect scone texture and flavor.

  • bwhip on February 16, 2020

    Ooh yes, these are excellent. I was concerned they might be overly sweet, but they’re just right. A really nice combination of flaky and cakey. Delightful.

  • Xyz123 on February 15, 2020

    Wow! These are so good! I’ve made 3 double batches in less than 3 weeks. I store them in the freezer so every time a craving hits, I just pop a few in the oven and in no time, they’re ready to enjoy.

  • Zosia on February 14, 2020

    Nice, tender scone that wasn't overly sweet even with the glaze. I substituted Greek yogurt for the creme fraiche which seemed to work quite well.

  • anya_sf on February 07, 2020

    I love that these are shaped ahead of time and refrigerated so you can easily bake them fresh in the morning. I made 14 smaller scones and they baked in about 20 minutes. My glaze was probably a bit too thick and tricky to spread. I really enjoyed the combination of blueberries and maple.

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