Maple Walnut Scones Recipe
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.
Servings: 6
Ingredients
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
Maple Glaze
- 1/2 cup powdered sugar
- 3 tablespoons maple syrup at room temperature
Instructions
- 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.