The best way to serve these is warm, with a dollop of whipped cream and some more maple syrup drizzled on top.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 1 cup coarsely chopped walnuts, divided
- 3 tablespoons all-purpose flour
- 3 tablespoons packed light brown sugar
- 2 tablespoons cold butter
- 2 cups all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup cold butter
- ⅓ cup maple syrup, or as needed
- 1 egg
- 2 tablespoons milk, or as needed
- 1 cup whipped cream (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
- 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.
- Increase oven temperature to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 14 g |
| Sodium | 281 mg |
| Sugars | 17 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly and they were quite tasty. A couple of notes: I found there was way too much topping. I might cut this by 1/3 to 1/2 next time. I used one cup of AP flour and one cup of WW flour, which give them a nice texture. Also, I ended up baking these for closer to 40 minutes. The inside was just too gooey at 20 minutes (maybe I added too much milk; I don’t know), so watch the time closely and adjust accordingly. Overall, I am quite happy with these.
These had a really good, mild flavor, which is what I like in a scone. Because I didn’t have real maple syrup, I added a bit of maple extract to butter syrup. I might add a little cinnamon the next time I make this recipe. I had to bake these about 25 minutes, but they were worth the wait!
Very good and will make again. I forgot to add the baking powder, but came out just fine. I also did not knead since I pressed into the scone pan. I loved the roasted nuts! I used a scone pan and baked for 20 minutes. Next time I will likely add more maple syrup, it needs a bit more maple flavor for me. Thank you for sharing!
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.
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!
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.