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Les Marchés Publics de Montréal

Beet and Maple Scones

All recipes |  Appetizers, Lunch and brunch

Beet and Maple Scones, Déjeuners et brunchs
  • Total time : 45 min
  • Discover our sweet and tasty recipes to celebrate sugaring-off time!


    • For 12 portions.
    • 375 ml (1 ½ cups) all-purpose flour
    • 250 ml (1 cup) milk
    • Generous pinch of salt
    • 15 ml (1 tablespoon) baking powder
    • 125 ml (1/2 cup) maple sugar
    • 45 ml (3 tablespoons) unsalted cold butter
    • 60 ml (1/4 cup) maple syrup
    • 1 medium-size beet, peeled and grated
    • 1 egg, beaten
    • 15 ml (1 tablespoon) milk


    1. Preheat the oven to 200 °C (400 °F).
    2. In a large mixing bowl, combine all dry ingredients. Then cut in butter using a fork before adding the remaining ingredients and form a nice big ball of dough.
    3. Lay a baking sheet with parchment paper, and flatten ball of dough into pancake-like shape of 20 cm (8 inch) in diameter before cutting it into 8 wedges. Bake for 30 min.

    A recipe by Maple Products from Québec.

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