Maple Walnut Scones

50 Ratings
  • 5 star values: 42
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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).

By Sandie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Glaze:

Directions

  • 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.

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  • 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.

  • Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.

  • 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.

  • 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 g total fat; 49 mg cholesterol; 239 mg sodium. 43.7 g carbohydrates; 6.2 g protein; Full Nutrition

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Reviews (37)

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Most helpful positive review

Jillian
Rating: 5 stars
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.
Helpful
(91)

Most helpful critical review

Anonymous
Rating: 1 stars
05/17/2010
Although tasty (due to the amount of walnuts) the final result was dry and crumbly. I wouldn't try this recipe again. Sorry!
Helpful
(4)
50 Ratings
  • 5 star values: 42
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Jillian
Rating: 5 stars
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.
Helpful
(91)
Sandie
Rating: 5 stars
01/27/2010
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.
Helpful
(41)
JBOITX
Rating: 5 stars
03/04/2010
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.
Helpful
(26)
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Samia
Rating: 5 stars
03/15/2010
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 sugar with erithritol. No one could tell any difference they were just as great.
Helpful
(15)
Cookie Diva
Rating: 5 stars
05/17/2010
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 1" and cut out heart-shaped scones. This recipe made 16 scones. Delicious and so easy!
Helpful
(15)
Diane Cullum
Rating: 5 stars
08/19/2010
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 flavor! The second time I baked them less time and the nut flavor was not as bold or noticeable. I did use real maple syrup as someone suggested instead of the extract. It make the drizzle frosting very sweet but very good on the scones.
Helpful
(11)
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Peachcake
Rating: 5 stars
11/20/2009
These sound delish! Love Maple and Walnut and Scones. Can't wait to try.
Helpful
(10)
DiGGoNZo
Rating: 5 stars
01/25/2010
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 with something wet; a cream or sauce they'll be impressed. great with coffee. I took the advice of another reviewer with the frozen grated butter. Also I don't like walnuts so I used a cup of chopped fuji apple- YUM!
Helpful
(10)
Skip
Rating: 5 stars
04/26/2010
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 cutting and the final result is a moist delicious non-crumbly scone. My new favorite weekend breakfast!
Helpful
(10)
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