Maple Walnut Scones
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.
NotesWe 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.
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursemain course
Dietary Considerationpeanut free
Taste and Texturebuttery, nutty, sweet
Type of Dishscones
- 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
- ½ cup confectioners’ sugar, sifted
- 2 tablespoons plus 2 teaspoons maple syrup
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.
2008 Matt Lewis and Renato Poliafito