Maple Walnut Scones

Maple Walnut Scones

33
Sandie 2

"Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet)."

Ingredients

45 m servings 371 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 5 minutes. Cool.
  2. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
  3. Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
  4. Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
  5. Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

Reviews

33
  1. 43 Ratings

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Most helpful

Great scone recipe! I toasted the walnuts at 350 for ten minutes. I didn't have maple extract so I used 2 Tbsp. of pure maple syrup. I added 1/2 tsp. of cinnamon to the dry ingredients. I alw...

Most helpful critical

MY SCONES CAME OUT DRY AND CRUMBLY. IT MAY BE BECAUSE MY BAKING POWDER WAS OLD. I WILL TRY AGAIN WITH FRESH BAKING POWDER.

Great scone recipe! I toasted the walnuts at 350 for ten minutes. I didn't have maple extract so I used 2 Tbsp. of pure maple syrup. I added 1/2 tsp. of cinnamon to the dry ingredients. I alw...

Just to comment and this might help. The scones should not be crumbly. This is why I do not grate the butter. If you put the dough together with some of the butter in small pieces (not all), ...

Amazing recipe! I used two tablespoons of maple syrup in the scone recipe, and they turned out wonderful. I think next time, I'll just mix the powdered sugar and some maple syrup together for th...

This is the first time I've made scones and now I'm hooked! I didn't have any maple extract so I used 2 T. of maple syrup. I also used maple syrup in the glaze. I patted the dough out to about...

I've made these twice. The first time I used whole milk and pecans instead of walnuts, and they were great. The second time I used almond milk instead of half and half, and substituted 1/3 the...

Delicious! My husband and I love these. (The kids don't like nuts so didn't try them) The first time I made them, the walnuts looked and smelled burnt but I used most of them anyway. Great flavo...

These sound delish! Love Maple and Walnut and Scones. Can't wait to try.

These have to be the best baked scones I've ever had, though I admit to substituting hazelnut flavoring for maple since I was out of maple. The texture of the dough is perfect for forming and c...

These taste great! I was unsure to give it 5 or 4 stars, it was very dry and crumby, BUT I'm not real knowlagable on scones; maybe scones are supposed to be crumby. these ARE TASTY! just serve ...