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Maple Walnut Scones

Rated as 4.73 out of 5 Stars

"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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45 m servings 371
Original recipe yields 8 servings (8 scones)


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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 3 to 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.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 371 calories; 19.9 43.7 6.2 49 239 Full nutrition

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  1. 51 Ratings

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Most helpful positive review

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 review


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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 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 ...

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