It’s hard not to love a buttery, soft, flaky scone. You know what I’m talking about…the kind that melts in your mouth when it’s still warm out of the oven. These scones are not only lusciously tender, but the maple syrup in them takes them to a whole new level.
Imagine the perfect balance of creaminess, sweetness, and just a little bit of crunch from the sparkling sugar that’s sprinkled on top. They’re delicate and flaky, but sturdy enough to top with jam and take with you as you run out the door in the morning.
One of my favorite things about this recipe, besides the end result, is its simplicity. They’re easy to make and don’t require a ton of prep work or baking time. I love making them on weekend mornings or at the beginning of the week to enjoy later on.
It’s best to splurge a little for good quality Grade A Dark Color maple syrup for this recipe because it will bring out an authentic and strong maple flavor. I chose this particular grade of syrup because it’s dark enough to have a strong, but not overpowering maple taste. Plus, you can always use what you have leftover to whip up a delicious Maple Buttercream or use it as an excuse to make pancakes or waffles (as if you needed one)!
Just like when you work with any kind of dough, you want to make sure that the butter and heavy cream are chilled before you start. The scones will come together rather quickly and don’t require too many dishes or tools. A pastry blender can be helpful when you’re adding the butter to the dough, but you can also use your hands to really incorporate the butter into the flour mixture until it is pea sized.
Once the dough is formed, you don’t even need to reach for your rolling pin! You can just gently form and pat the dough into a circle with your hands. From there, it’s just a matter of cutting them into wedges, brushing their tops with heavy cream, and sprinkling them with sparkling sugar! Before you know it, you’ll have fresh scones that are ready to be devoured.
Maple Cream Scones
Author: Marisa Guerra
- 3 cups flour, plus more for sprinkling
- 2 tbsp sugar
- 2 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup heavy cream, plus 1 tbsp for topping
- ½ cup Grade A Dark Color maple syrup
- sparkling white sugar for topping
- Preheat oven to 375º F.
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- Whisk together the heavy cream and maple syrup in a small bowl and chill.
- Add butter to the flour mixture and blend together with a pastry blender or your hands until the butter pieces are no bigger than the size of a pea.
- Pour the cream mixture into the flour mixture and stir until it begins to come together.
- Gently knead the dough together while it is still in the bowl to make sure it is fully combined.
- Turn the dough out onto a lightly floured surface and lightly sprinkle with more flour.
- Using your hands, form the dough into a circle that is about an inch or so high. Cut the dough into 8 even wedges and spread the wedges out evenly on a parchment covered cookie sheet.
- Carefully brush the tops of each scone with a light layer of heavy cream and sprinkle with sparkling sugar.
- Bake for 18-20 minutes until the sides and bottoms are lightly browned.
Is there any meal greater than breakfast? Maybe it’s the endless number of options or the fact that it’s the first meal of the day, but breakfast food is one of my favorite kinds. So why not take a classic breakfast food, like the infamous buttermilk waffle, and transform it into a layer cake? I thought this would be a fun way to enjoy a breakfast food for dessert, and I’m sure that Leslie Knope would agree it’s the best excuse to eat cake for breakfast.
This cake takes all of the best things about a buttermilk waffle, like the sweet, yet rich flavor, and pairs it with a maple buttercream that will remind you of maple syrup without all of the stickiness.
A few important notes before you get started: It is best to use good quality Grade A Dark Color syrup to make the maple buttercream because the darker the syrup, the stronger the maple flavor. This level of syrup compliments the buttercream well without adding too much sweetness. If you have a lighter syrup you can still use it, but the maple flavor won’t be as strong.
One of my favorite things about this cake is that the batter creates a delicate, rich cake, but can also be used to make a delicious waffle to top the cake with. Just be sure to set aside ½ cup of batter for the waffle topping. I used a Belgian waffle maker so that they would be sturdy enough to stand up on their sides, and I used that specific amount of batter so that they would each vary. If you are using a standard waffle maker, you might want to use a little less batter to make them smaller or cook them longer so that they are sturdy enough to stand up.
To make the maple buttercream, you’ll start off with a basic Swiss Meringue style buttercream and then add the maple syrup to it. If you have any trouble while frosting, pop the bowl of buttercream in the fridge for several minutes to help it firm up. I decided to only frost the cake with a crumb coat and use the leftover buttercream to pipe swirls on top. I used an Ateco 869 tip to make the swirls, but you are welcome to use whatever tip you like. You just want to be sure to pipe enough of a base of buttercream to hold each waffle slice up. I hope you have as much fun baking and eating this cake as I did with creating it!
Buttermilk Waffle Cake with Maple Buttercream
Author: Marisa Guerra
- 3 cups flour
- 2 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 cup buttermilk
- Preheat oven to 350º F.
- Sift flour, baking powder, baking soda, and salt in a large bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, scraping down the sides of the bowl as needed.
- Beginning and ending with the flour mixture, alternate between adding the flour mixture and buttermilk to the batter.
- Coat two 8 inch cake pans with cooking spray or butter and flour and evenly divide the batter into the pans, setting aside ½ cup of batter for the waffle topping.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.
- While the cakes bake, carefully pour ½ cup of batter onto a waffle maker that is lightly coated with cooking spray and cook as directed.
- Divide waffle into 4 sections and set aside.
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter, room temperature and cubed
- ¼ cup Grade A Dark Color maple syrup
- Stir together egg whites and sugar in a double boiler. Continue to stir occasionally until mixture reaches 160º F on a candy thermometer.
- Transfer to a mixing bowl and mix with the whisk attachment on high for 8-10 minutes, until somewhat stiff peaks have formed.
- Switch out the whisk for the paddle attachment and slowly add in pieces of butter on low. Scrape down the sides of the bowl as needed.
- Add in maple syrup and mix until smooth.
- Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
- Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next layer.
- Apply a crumb coat, or a thin layer of frosting, around the cake and chill for 20-25 minutes.
- Place a piping tip into a pastry bag and fill it with the remaining buttercream.
- Pipe four swirls onto the top of the cake and place a waffle slice in each swirl.