*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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.
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!
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.
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!
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!
Rating: 1 stars
Although tasty (due to the amount of walnuts) the final result was dry and crumbly. I wouldn't try this recipe again. Sorry!