Maple-Beet Scones

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Recipe — Maple-Beet Scones
Preparation Time:
Cooking Time:
12 portions
Metric Imperial


  • 1 1/2 cup all-purpose flour
  • 1 cup instant oats
  • 1 Generous pinch of salt
  • 1 tablespoon baking powder
  • 1/2 cup maple sugar
  • 3 tablespoons unsalted cold butter
  • 1/4 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1 medium beet, peeled and grated
  • 1 egg, beaten
  • 1 tablespoon milk


  1. Preheat the oven to 200 °C (400 °F).
  2. In a large mixing bowl, combine all dry ingredients (flour, oats, salt, baking powder and maple sugar), then incorporate butter with a fork.
  3. Add remaining ingredients and form dough into a ball.
  4. Place on a baking sheet lined with parchment paper, flatten dough ball into a pancake shape, around 20-cm (8-in) in diameter, then cut into 8 wedges.
  5. Bake 30 minutes.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.