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Canadian Maple Scones

Canadian Maple Scones

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
jowolf2

jowolf2

These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.

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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:
  • 477 kcal
  • 24%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
  2. Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
  3. Increase oven temperature to 375 degrees F (190 degrees C).
  4. Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
  5. Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
  6. Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
  7. Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.
  8. Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.
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Reviews

cheesemite
2

cheesemite

10/14/2013

These scones are delicious, moist and tender; love the toasted walnuts. I substituted 1/4 cup whole wheat flour just for a little extra flavor. Seemed like the recipes made too much topping, but it was just about perfect once the scones expanded while baking.

Jessica C.
1

Jessica C.

11/18/2013

I used this recipe my very first time making scones and they came out perfect- they had that light scone texture and were slightly sweet and maple-y! Very easy recipe to follow and delicious with no modifications! Thank you!

CookinGal
0

CookinGal

3/20/2014

These were okay, nothing exceptional. Not really a maple flavor even though I used pure maple syrup. I wasn't impressed by the topping, ended up adding more brown sugar because it was bland and too flour-y. Some cinnamon in it might help. Personally, I'll just be moving on. Thanks, anyway.

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