← Back to Search Results
baking British
Maple Walnut Scones

Photo by: Joseph De Leo
Comments: 1
 

Recipe

These are not the small, delicate scones of the clotted cream and high tea variety.

These are hearty breakfast treats. Our Maple Walnut Scones have a toasted, homey taste and a dense texture. Serve slightly warm or let them cool and dunk them in your morning coffee as you would a donut.

Yield: 12 Scones

Ingredients

For the maple walnut scones:

  • 4 cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ teaspoons cinnamon
  • 1½ cups (3 sticks) unsalted butter, cubed and chilled
  • 1 large egg
  • 1 cup buttermilk
  • 2 teaspoons maple extract (see Baked Note)
  • 1 cup toasted walnuts
  • ¼ cup raw sugar

For the maple glaze:

  • ½ cup confectioners’ sugar, sifted
  • 2 tablespoons plus 2 teaspoons maple syrup

Directions

MAKE THE SCONES

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until combined.

Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.

In a separate bowl, whisk together the egg, ¾ cup of the buttermilk, and the maple extract. Slowly pour the wet ingredients into the dry ingredients and then gently knead the dough with your hands until the dough starts to come together. Add the walnuts to the dough and knead gently to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1½ inches in height). Do not overwork the dough.

Cut each disk into 6 wedges with a knife. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.

Transfer the scones to a cooling rack to cool completely.

Notes

We recommend using an all-natural maple extract in this recipe. Some artificial extracts have a very unusual flavor that can affect the taste of your scone.


© 2008 Matt Lewis and Renato Poliafito

Note from Cookstr's Editors

Serving size is one scone.

 

Nutritional Information

Nutrients per serving (% daily value)

495kcal (25%)
121mg (12%)
0mg (1%)
203mcg RAE (7%)
137mg
27mg
7g
19g
2g
52g
79mg (26%)
303mg (13%)
15g (77%)
29g (45%)
2mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Atacat

    11.10.11 Flag comment

    These are really delicious. They pack a strong maple flavor, and the nuts provide nice crunch. Much better than anything you could get in a store or at Starbucks. Really good with black tea or coffee.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
living-raw-food Living Raw Food
by Sarma Melngailis
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
mexican-everyday Mexican Everyday
by Rick Bayless
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
flavor Flavor
by Rocco DiSpirito
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?