Maple Walnut Scones are easy to make and are the perfect treat for breakfast, brunch, or afternoon tea. This scone recipe features the amazing flavor combination of maple and walnuts, which I find greatly enhance each other’s flavors. They are sure to be a family favorite.
Scones remind me of my first trip to London with my mom. We shared so many great meals and enjoyed many British traditions. There’s no better way to learn of a new country’s culture but through their food. Each year I host a Mother’s Day Tea to commemorate the great experience we enjoyed together so many years ago.
When I was approached to participate in the California Walnuts Sweet vs Savory Recipe Contest, I couldn’t resist applying. To be completely transparent, I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.
While I enjoy both sweet and savory treats. I always seek out the more healthy and high-quality ingredients available. Walnuts are one ingredient that I like to add to my diet as often as possible for the health benefits. A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. Regardless of your flavor preference, walnuts are the only nut to provide protein (4g/oz), fiber (2g/oz), and is an excellent source of the plant-based omega-3, ALA (2.5g/oz). More nutrition information can be found at California Walnut Health Professionals Resource Guide.
Tips to make the perfect Maple Walnut Scones:
- Wisk dry ingredients. This will integrate the ingredients and break up the brown sugar. This lessens the need to overwork the dough.
- Use very cold butter, cut into small cubes.
- Thoroughly cut butter into dry ingredients. You will want to cut the butter into the dry ingredients until it resembles a sand consistency. This is an important step, to ensure you don’t later have to overwork the dough. If you don’t have a pastry cutter, you can use the tines of a fork or even your fingers (my favorite method).
- Use room temperature maple syrup.
- Don’t overwork the dough. Mix wet ingredients into dry ingredients just until they are incorporated. This is very important to create a light flakey scone.
- Refrigerate dough at least 15 minutes before shaping. This will ensure your scones don’t flatten too much during baking.
- Brush the top of the scones with 1/2 & 1/2 or milk before baking. This will help create a nice crust on your scones.
Maple Walnut Scones Recipe
Maple Walnut Scones
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 cup butter chilled
- 1/4 cup 1/2 & 1/2
- 1/4 cup maple syrup at room temperature
- 1 large egg
- 1 cup California walnuts coarsly chopped
- 2 tablespoons 1/2 & 1/2 or milk to brush on top of scones
- 2 tablespoons coarse granulated sugar to garnish top of scones
- 1/2 cup powdered sugar
- 3 tablespoons maple syrup at room temperature
- Preheat oven to 400 degrees.
- Combine flour, granulated sugar, brown sugar, salt, and baking powder in a mixing bowl. Fully incorporate ingredients and sure any lumps are broken up with a fork or whisk.
- Cut butter into small cubes and cut into dry ingredients, using a pastry cutter, forks or your hands, until the consistency of sand.
- Add 1/2 & 1/2, egg, and maple syrup to dry mixture, until just incorporated.
- Add California walnuts and lightly kneed into dough, just until incorporated. You may need to flour your hands for this.
- Refrigerate dough for 15 minutes.
- Place dough on parchment paper and shape into a disk, about 6 inches in diameter. Cut into 6 pie shaped pieces and separate about 2 inches apart.
- Brush the scone tops with 1/2 & 1/2 (or milk) and sprinkle with the coarse granulated sugar.
- Bake until golden brown, about 20 minutes.
- Cool on cooling rack while making Maple Glaze.
- Combine powdered sugar and mapble syrup to create glaze. Stir until the consistancy is smooth.
- Drizzle Maple Glaze over Scones and sprinkle with remaining chopped California walnuts. Serve immediately or store in air tight container for up to a week.