Serve the perfectly tender and flaky scones with a schmear of homemade maple butter.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

25 mins
20 mins at 400°
12 scones


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line an extra-large baking sheet with parchment paper. In a large bowl stir together flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries, pear, and walnuts. Make a well in center of flour mixture.

  • In a small bowl combine eggs, cream, and vanilla bean paste. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.

  • Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it 10 to 12 strokes or until nearly smooth. Divide in half. Pat or lightly roll each dough half into a 6-inch circle. Cut each circle into six wedges.

  • Place wedges 2 inches apart on prepared baking sheet. Brush with additional cream and sprinkle with coarse sugar. Bake 20 minutes or until bottoms are golden. Remove; cool on a wire rack. Package with Maple Butter.

Maple Butter

In a small bowl beat together 1/2 cup softened butter, 3 Tbsp. pure maple syrup, and 1/4 tsp. vanilla bean paste until smooth. Makes 1/2 cup.

To Store

Place scones in an airtight container or resealable plastic bag. Store at room temperature up to 2 days or freeze up to 2 months.

Nutrition Facts

392 calories; total fat 25g; saturated fat 14g; polyunsaturated fat 3g; monounsaturated fat 6g; cholesterol 89mg; sodium 358mg; potassium 109mg; carbohydrates 38g; fiber 2g; sugar 14g; protein 5g; trans fatty acid 1g; vitamin a 747IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 63mcg; vitamin b12 0mcg; calcium 102mg; iron 2mg.