Maple Walnut Scones
These buttery scones have the sweet taste of maple and packed with lots of walnuts. The sweet maple frosting and extra nuts on top make these scones extra special.
Scones or biscuits can be purchased at most local supermarket and while they can be quite tasty, there is nothing like homemade baking. If you have ever wondered how to bake scones at home, this recipe for maple walnut scones can show you how easy it is to do.
What Makes These Maple Walnut Scones So Good?
- Maple and walnut flavours blend very well together.
- Shockingly simple to make. Once you bake these scones, you will wonder why you don’t make them more often!
- These scones are crusty on the outside while buttery and soft in the middle.
- Every bite is packed with nuts and the maple frosting is so good!!
Ingredients You Will Need
- flour – I use all purpose flour when I make scones.
- maple syrup
- baking powder
- cold butter
- icing sugar
Before we cut in the flour, it is important to sift the baking powder and salt with the flour. This will ensure that the baking powder it well incorporated into the flour.
How To Cut Butter Into Flour
Cut the cold butter into small cubes and add to the mixing bowl with the flour mixture. The technique of cutting butter into the flour allows small bits of cold butter to be mixed throughout all of the scone dough. As the scones bake the butter melts to create layers. This will make scones and biscuits flaky and oh so delicious.
Cut the butter into the dry ingredients by using either a pastry cutter or two knives. Keep doing this until the butter is the size of tiny little beads. The flour mixture should have a crumbly consistency, and you should still be able to see little bits of butter all through the mixture.
Stir the chopped walnuts into the crumbly flour mixture.
Expert Tip! Make sure the walnuts are chopped finely so that they are well mixed throughout the scones and that every bite has some of that nutty goodness.
Whisk The Wet Ingredients Together
Pour the milk, maple syrup and the egg into a smaller mixing bowl. Whisk it all together with a fork until the egg is well incorporated into the milk.
Pour the wet mixture into the mixing bowl with the dry ingredients.
Expert Tip! I use the method of mixing dry and wet ingredients separately almost all the time when I am baking. This provides a way for all ingredients to be well mixed into the dough.
How To Mix Scone Dough
Gently mix the scone dough together using a rubber spatula, wooden spoon or by hand. Slowly, turn the dough over and stir around in the bowl.
Expert Tip! It is important not to over-mix the dough. Continue to gently mix just up to the point when there are no more dry pockets of flour in the dough. Make sure not to knead this dough like you would do for bread dough.
How To Cut Scones Into Wedges
Once the scone dough is prepared it can be placed on a work surface that has been lightly dusted with flour. Pat the dough into an 8 inch circle. Try to shape the circle as smooth and round as possible. Use a sharp knife to cut the scones into 8 equal sized wedges.
Place the scone wedges on the baking sheet or stone. If you are using a cookie sheet, consider lining it with parchment paper to prevent sticking.
Expert Tip! While a non stick cookie sheet is great for baking scones, I love to use a baking stone or pizza stone. The stone will perfectly bake the scones and give them a light crust on the bottom.
How Long To Bake Scones
Place them in a 400F preheated oven and bake the scones for 16-20 minutes. They should puff up and start browning on the top and sides.
Once finished baking, take them out of the oven and let them cool slightly.
How To Make Maple Frosting
As great as these maple walnut scones are, the frosting spread on them bumps them up to the next level. Add the icing sugar with the maple syrup in a mixing bowl. Use a spoon to stir and dissolve the icing sugar into the maple syrup.
As you mix together the frosting, slowly add in the cream. Continue to mix until it is smooth. The frosting should not be too thin, so be careful how much cream to add. You want the frosting so that it is spreadable but will not run down the sides.
Spread the frosting on the top of each of the scones. There is plenty of frosting, so be generous!
Top the scones with more chopped walnuts. Make sure to sprinkle with the nuts before the frosting has had time to dry up so that they are able to easily stick to the frosting.
Maple walnut scones are perfect for breakfast with a cup of coffee or tea. They are also great as a sweet treat in the evening while watching your favourite show or reading a book.
How To Store Maple Walnut Scones
Most times that I bake scones, they do not last more than a couple hours, there are times that I need to store them. Place them in an airtight container and leave them on the counter in your kitchen. They taste nice and fresh for a couple of days after baking.
Other Scone Recipes
If you like these scones, then check out these recipes for some more fresh baked goodness!
- Chocolate Chip Scones
- Apple Cinnamon Scones
- Strawberry Scones
- Lemon Cranberry Scones
- Raisin Scones
- Blueberry Scones
Maple Walnut Scones
- 2 1/2 cups all purpose flour
- 1/3 cup maple syrup
- 3 tsp baking powder
- 1/3 tsp salt
- 1/2 cup cold butter
- 2/3 cup walnuts , finely chopped
- 2/3 cup milk
- 1 egg
- 1 1/3 cup icing sugar
- 1/3 cup maple syrup
- 1 tbsp 10% cream
- 3 tbsp walnuts , chopped
- Preheat oven to 400F.
- In a bowl, whisk together the flour, baking powder and salt.
- Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a fine crumbly consistency is produced.
- Stir in the chopped walnuts.
- In a separate bowl, whisk the egg into the milk and maple syrup. Pour the liquid mixture into the flour and stir together with a spatula or your hands with a baking spatula until combined. Work gently and be careful to not over-mix the batter.
- Spread a little flour on a work surface. Dump the batter onto the baking stone and pat down to make a 8 inch circle. Cut into 8 equal wedges.
- Place the cut scones on a baking sheet lined with a silicone mat or parchment paper.
- Bake for 16-20 minutes. The scones should be browned around the edges and on top.
- Remove from the oven and let cool.
- Make the drizzle by mixing the icing sugar and maple syrup with the cream until dissolved the icing is smooth. Spread over all the scones and sprinkle with the chopped walnuts.
- Have all the ingredients out and measured before you start to make the dough.
- Keep the butter cold.
- Do not over-mix the dough.