To make the multigrain flour mix used here, combine 1 cup each barley, rye, whole wheat, and all-purpose flours (there will be some left over for another use). Maple sugar is a dry, concentrated form of maple syrup; find it at

Makes 8 scones


  • 12 Tbsp. (1 1/2 sticks) cold unsalted butter, plus more for greasing
  • 3 cups plus 2 Tbsp. multigrain flour mix, plus more for dusting
  • 2 Tbsp. maple sugar (or dark brown sugar)
  • 1/4 cup plus 2 Tbsp. packed dark brown sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. kosher salt
  • 1 cup buttermilk
  • 1/2 cup powdered sugar
  • 1 Tbsp. maple sugar (or dark brown sugar)
  • 1 Tbsp. maple syrup
  • 2 tsp. milk


Active time: 30 minutes
Total time: 1 1/4 hours

To make scones: Preheat oven to 350° and place a rack in the center. Butter and flour a baking sheet; set aside. In a large bowl, stir together flour, sugars, baking powder, baking soda, and salt. Cut the butter into ½ pieces and add it to the dry mixture. Use your hands or a stand mixer fitted with the paddle attachment to break down butter into small, pea-size pieces. Stir in buttermilk until just combined.

Scrape the dough onto a well-floured surface. If dough is too sticky to work with, fold in a little flour. Shape into a circle about 8 in diameter and 1½ thick. Cut into 8 triangles and transfer to prepared baking sheet. Bake, rotating sheet halfway through, until scones spring back to the touch, 23 to 25 minutes. Transfer to a rack to cool.

To make glaze: In a small bowl, stir together ingredients. Once scones have cooled, drizzle glaze on tops and let set.

Keep Reading: 9 Delicious Ways to Bake with Whole Grains


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