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Maple Walnut Scones

Maple Walnut Scones

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    45 m
Sandie

Sandie

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).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Jillian
73

Jillian

11/30/2009

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 always freeze my butter and grate it into the flour mixture - it makes things a little easier. These came out very nice. They really don't even need the glaze, but I did one anyway: 1/2 c. confectioners' sugar, 2 Tbsp. of real maple syrup, and 1/2 tsp. of vanilla extract.

Sandie
35

Sandie

1/27/2010

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), the butter will melt in baking and create a moist scone. One other thin, if you have the dough out longer than ezpected, put in the refrigerator again. That way the butter isn't all melted when you go to bake them.

JBOITX
22

JBOITX

3/4/2010

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 the icing. As it is, it was nothing special.

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