With coffee or tea, these maple walnut scones are delectable. Serve the scones warm, with or without butter and maple syrup, in place of pancakes or waffles for breakfast.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 1 cup chopped walnuts
- 1 ¾ cups all-purpose flour
- ½ cup white sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into pieces
- 1 egg
- ¼ cup half-and-half
- 1 teaspoon maple extract
- ½ teaspoon vanilla extract
- ½ cup confectioners’ sugar
- 2 teaspoons hot water
- ⅛ teaspoon maple flavored extract
Instructions
- Set oven rack to lower center of oven. Preheat the oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the oven for 3 to 5 minutes. Cool.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in flour mixture to coat. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in half-and-half, maple extract, and vanilla extract. Stir dry ingredients into wet ingredients, mixing until just blended, switching from a spoon to your hands as mixture comes together. Place dough in the 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 confectioners’ sugar, hot water, and remaining maple extract. Drizzle on scones to glaze.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 239 mg |
| Sugars | 21 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
These were excellent! Only change I made was doubling the glaze and using maple syrup instead of water. Will probably use water next time because the syrup was too sweet. Will be making again.
Followed directions exactly and they were perfect and very tasty. I make a lot of scones and this is an excellent recipe for scones without fruit. The ingredients are what most people easily have on hand. The size of the scones per directions are large but you should be able to make smaller ones and adjusting the cooking time if you choose to.
followed the recipe exactly ,and they came out great. might want to double the glaze though.
Absolutely delicious scones holy moly! Perfect texture,not too sweet or dense. I added chocolate chips as well as the walnuts and they were so so good. One thing I changed was the glaze, I used about 1 1/2 tablespoons on confectioners sugar and two tablespoons of maple syrup and that was perfect. (Also swapped maple extract for maple syrup in the scones)
These are now my favourite. Cup of coffee and a maple scone can’t be beat.
The ingredients looked like they were just perfect so I made a batch last evening. This morning my wife and I thoroughly enjoyed eating them, it’s a good thing the recipe only made 8!!!
The ingredients looked like they were just perfect so I made a batch last evening. This morning my wife and I thoroughly enjoyed eating them, it’s a good thing the recipe only made 8!!!
I followed the recipe as written and my Irish husband loved them! Definitely will make again
Toasting the walnuts for 5 minutes was far too long, at 4 minutes they were already burnt. But not bad even without the walnuts.
I made these and they were amazing. I didn’t change anything in the recipe. Super easy to make and the taste was wonderful. I’ll definitely make them again.
Lovely maple scones! I made just a few adjustments, two for preference, the last to quicken the process. I used heavy cream in place of the half & half, 2 Tbsp. Real Maple Syrup instead of the extract, and finally, cut the butter down to 4 Tbsp. I’ve found when using more than a quarter cup of butter in scones (at least for 8 of them) the dough gets too “wet” to work with comfortably, and a slightly drier dough can be shaped and cut immediately (no refrigeration time!) My scones came out beautifully, and I used Jillian’s suggestion for a glaze mixture: the combination was HEAVENLY! My husband is a VERY happy boy today; thanks so much for sharing this delicious recipe!
Love them, this is the second time I have made them.
These were delicious and very easy to make. I substituted pecans instead of walnuts, 2% milk instead of half and half and 2Tbsp maple syrup instead of extract, simply because that’s what I had. I used a pastry brush to apply the glaze over the entire scone. I would definitely make them again. Thank you for sharing the recipe, Sandie!
These are so yummy!!! I am usually not a fan of scones, but this recipe makes wonderfully moist and delicious scones! I did have to add a bit more half and half. The recipe does state to combine until it resembles fine crumbs, but after watching a video for scones that suggested that the dough should be handled gently, leaving some of the butter in larger chunks helps to make a more moist scone, I took that suggestion. I first shaped the dough into a rectangle and sprinkled with cinnamon sugar, then folded the dough over, patted it down gently and then shaped into a circle for cutting. Instead of adding walnuts to the dough, I topped some of the triangles with maple glazed sliced almonds (some in my family do not like nuts) after brushing each triangle with maple syrup. I then sprinkled each with cinnamon sugar. Baked in 325 degree oven for 20 minutes. This is a must try scone recipe.
Amazing!
Very good! Made a few changes, based on the ingred. I had on hand. Used about a half cup chopped pecans in place of walnuts, half sour cream and half milk for the half-n-half, and I doubled the glaze, as we really liked it. Delicious, and the little ones ate them up! Very easy, and they don’t take much time.
Very solid recipe. Easy to follow and delicious! I made this with candied walnuts and had to substitute maple syrup for the extract. I can’t even imagine the flavor with actual extract, yum! Thanks!
I didn’t have walnuts, used about 1/3 cup nonfat vanilla yogurt instead of half and half, skipped vanilla, used about 2 TB. Vermont Maid Syrup, and made these like drop biscuits and found they cook best in a glass or pyrex pan. I also skipped the glaze and these are perfect. These will be regularly baked in my house !
The scone had a good flavor to it, but the texture was a little off for me. I made it as written, and refrigerated for the 10 minutes. The finished product was a little drier than other scones I’ve made. I really enjoy the taste of maple, so I’m going to give this another try.
Delicious and easy to make. The icing left a little to be desired–too runny. When I make them again, I think I will add more maple flavoring and I will experiment with the icing–maybe just confectioner’s sugar and maple syrup . . .
These are fabulous if you love a light, sweet maple flavor! I didn’t have half-and-half, so I added 1 Tbl of sour cream to two percent milk to make the 1/4 cup. Turned out perfectly. My family LOVES these!