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Joanne Chang’s Maple-Blueberry Scones
Breakfast

Joanne Chang’s Maple-Blueberry Scones

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Breakfast

Recipe Details

Joanne Chang’s Maple-Blueberry Scones

Recipe by Joanne Chang (adapted by Dorie Greenspan) | Updated: Sept. 23, 2025

Recipe Metadata

  • Total Time: 1 hour (includes chilling and cooling)

  • Prep Time: 30 minutes

  • Cook Time: 25–30 minutes

  • Chilling Time: 30–60 minutes

  • Servings: 8 large scones

  • Rating: 4/5 (based on 2,838 reviews)

  • Comments: 368 comments | Read 368 comments

Description

These signature scones from Joanne Chang’s Flour Bakery & Cafe in Boston marry the bright sweetness of fresh blueberries with the warm depth of maple syrup, all balanced by a blend of whole-wheat and all-purpose flours. What sets them apart is their dual-texture magic: tender, cake-like crumb (from a unique butter incorporation technique) and flaky layers reminiscent of traditional scones. Studded with crème fraîche and plenty of butter, they’re glazed for extra indulgence—think of them as a self-care ritual wrapped in a buttery, berry-kissed treat.

Key Technique Note

The scones achieve their singular texture by splitting butter into two methods:

  • Half the butter is rubbed into the dry mixture (creating coarse crumbs, for flakiness).

  • The other half is beaten into the dry ingredients (coating flour particles, for tenderness).

Ingredients

For the Scones

  • 1¾ cups (220g) all-purpose flour

  • ¼ cup (30g) whole-wheat pastry flour (subtle whole-grain flavor, light texture)

  • 2½ teaspoons (15g) baking powder

  • ½ teaspoon (3g) fine sea salt

  • ½ cup (115g) unsalted butter, cold, cut into ½-inch cubes (divided into two equal portions)

  • ½ cup (115g) crème fraîche, cold (substitute: sour cream, 20–30% fat)

  • 1 large egg, room temperature (optional; adds richness)

  • ¼ cup (60ml) pure maple syrup

  • 1 cup (150g) fresh blueberries, rinsed, drained, and patted dry (critical for preventing sogginess)

For the Maple Glaze

  • 1 cup (120g) powdered sugar

  • 2–3 tablespoons (30–45ml) pure maple syrup

  • 2–3 tablespoons (30–45ml) heavy cream or milk (to thin glaze)

  • Pinch of fine sea salt (optional, balances sweetness)

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk all-purpose flour, whole-wheat pastry flour, baking powder, and salt until thoroughly combined. Set aside.

  2. Incorporate Butter (Flakiness + Tenderness):

  3. Flaky Butter Portion: Take ½ cup (115g) cold butter cubes. Using fingertips or a pastry cutter, rub into the dry mixture until coarse crumbs form (with pea-sized butter pieces remaining). This creates flaky layers.

  4. Tender Butter Portion: Add the remaining ½ cup (115g) cold butter cubes. Beat into the dry ingredients with a fork or electric mixer (low speed) until uniformly coated but still crumbly (no large butter lumps). This ensures melt-in-your-mouth tenderness.

  5. Combine Wet Ingredients: In a small bowl, whisk crème fraîche, egg (if using), and maple syrup until smooth. Pour into the dry mixture and fold gently with a spatula until just combined (do not overmix—some dry streaks are okay).

  6. Add Blueberries: Gently fold in dried blueberries to avoid crushing. The dough will be sticky; if too dry, add 1–2 tablespoons crème fraîche.

  7. Chill the Dough: Turn dough onto a lightly floured surface. Pat into a 12×8-inch (30×20cm) rectangle, 1 inch (2.5cm) thick. Wrap tightly in plastic wrap and refrigerate 30–60 minutes (critical for texture development).

  8. Preheat Oven & Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  9. Shape Scones: Cut chilled dough into 8 equal triangles (or rounds/squares). Space 2 inches (5cm) apart on the baking sheet. Bake 25–30 minutes, rotating halfway, until golden-brown and cooked through (internal temp: 200°F/93°C).

  10. Cool & Glaze: Transfer scones to a wire rack; cool 15 minutes. Prepare glaze: Whisk powdered sugar, maple syrup, cream, and salt until smooth. Drizzle over warm scones; let set 15–20 minutes.

Notes

  • Butter Temperature: Cold butter is non-negotiable for flakiness. If butter softens, refrigerate 10 minutes before use.

  • Blueberry Prep: Thoroughly dry blueberries with paper towels to prevent sogginess.

  • Glaze Adjustments: Thin with more cream for a drippy glaze; thicken with extra powdered sugar if needed.

  • Substitutions: Replace whole-wheat flour with all-purpose for milder flavor; crème fraîche can substitute for sour cream (30% fat).

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