I'm a coffee and scone girl. Tea and scones are delicious - don't get me wrong. But if given the choice, I'll have coffee, thank you.

That said, I am not a big fan of fruit in my baked goods. Quick breads like banana bread, zucchini, or pumpkin breads, etc., are fine, because there aren't "chunks" of stuff in them. And don't tell Willow Goodhope this, but as much as I'm an elderberry fan, I still prefer my scones without fruit.

Chocolate chips? Yes, please!

That said, I have used Willow's elderberry scone recipe a zillion times and I love it - with or without the elderberries. She's agreed to let me share it with you, too. So below is her Elderberry Scone recipe tweaked to be MY Maple Scone recipe! Feel free to tweak it back.

And by the way, if you don't have elderberries, you can use blueberries, raisins, cranberries, nuts, any added bits you like. This recipe is quite versatile!

🍁 Becky’s Maple Scones

(with optional Maple Cream Cheese Frosting)

Dough Ingredients

• 2 cups all-purpose flour

• 1⁄2 cup sugar

• 1 teaspoon baking powder

• 1⁄4 teaspoon baking soda

• 1⁄2 teaspoon salt

• 8 tablespoons frozen butter

• 1⁄2 cup sour cream

• 1 large egg

• 1 tablespoon (or more to taste) cinnamon sugar

Maple Cream Cheese Frosting ingredients below

Cooking Instructions

Preheat oven to 400°F and adjust oven rack to the lower-middle position.
In a medium bowl, mix dry ingredients.
Grate frozen butter into the flour mixture (use large cheese grater holes and work quickly so butter doesn’t melt). Using a fork or pastry cutter, mix butter in until it resembles coarse meal.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork or pastry cutter, stir sour cream mixture into flour mixture until large clumps form.
Form the dough into a ball. (The dough may seem too sticky, but it will come together.) Place on a lightly floured surface and pat into a circle about 3/4-inch thick.
Sprinkle with cinnamon sugar.
Use a sharp knife dusted with flour to cut dough into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.
Bake until golden, about 15 to 17 minutes.

Cool for 5 minutes to enjoy warm with butter, or cool to room temperature and spread with maple cream cheese frosting.

Maple Cream Cheese Frosting

• 16 oz softened cream cheese (not whipped)

• 1⁄2 cup softened butter

• 4 cups powdered sugar

• 1⁄4 cup maple syrup — use the real deal if you have it.

Instructions:
While scones are cooling, beat cream cheese and butter in a large bowl until well-combined. Add sugar and maple syrup and stir until smooth. Spread on cooled scones and serve.

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I hope you'll try them - they're delicious, especially fresh out of the oven with a steaming cup of your favorite hot beverage.