Description
Delight in these tender and flaky Maple Walnut Scones, perfectly balanced with the rich flavors of pure maple syrup and crunchy walnuts. These scones are ideal for a cozy breakfast or an elegant afternoon tea treat, offering a buttery texture and a sweet maple glaze that elevates every bite.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 Tablespoons dark brown sugar
- ¾ cup chopped walnuts
- 1 cup powdered sugar (sifted)
Wet Ingredients
- 5 Tablespoons unsalted butter (cold and cut into ½-inch cubes)
- ¼ cup heavy cream (cold)
- 3 Tablespoons pure maple syrup (not pancake syrup)
- 1 large egg (cold)
- 1 teaspoon maple extract
- 1 Tablespoon pure maple syrup (for glaze, not pancake syrup)
- ½ teaspoon vanilla extract (for glaze)
- 1 Tablespoon milk or cream (for glaze and brushing scones)
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set it aside for later use.
- Whisk dry ingredients: In a large bowl, whisk together all-purpose flour, dark brown sugar, baking powder, and salt to combine evenly.
- Add butter: Using a box grater, shred the cold, frozen butter into small pieces and whisk it into the dry ingredients. This method helps create flaky layers in the scones.
- Combine wet ingredients: In a separate bowl, whisk together the cold heavy cream, pure maple syrup, cold egg, and maple extract until smooth.
- Mix wet and dry ingredients: Pour the wet mixture into the flour and butter mixture. Stir gently with a wooden spoon or silicone spatula just until large dough crumbles form. Avoid over mixing to keep the dough tender. Fold in the chopped walnuts.
- Shape and cut dough: Lightly flour your hands and a work surface. Form the dough into a loose ball. If too dry, add 1 Tablespoon more cream; if too wet, add 1 Tablespoon more flour. Press the dough into an 8-inch round disc roughly 1 inch thick. Use a bench scraper or sharp knife to cut into 8 equal triangular wedges.
- Brush and chill scones: Place scones on the prepared baking sheet. Brush the tops with milk or cream and sprinkle with extra sugar if desired for added sweetness. Chill in the refrigerator for about 15 minutes while preheating the oven to 400°F to keep the butter cold and help achieve flakiness.
- Preheat oven: Ensure your oven reaches 400°F. After it beeps, wait an additional 5 minutes to maintain consistent heat.
- Bake scones: Remove chilled scones from the refrigerator and bake them directly on the baking sheet for 20-22 minutes, or until the edges are golden brown and the tops are lightly browned. Allow scones to cool on the pan for a few minutes before transferring to a wire rack.
- Make glaze and serve: Whisk together powdered sugar, pure maple syrup, vanilla extract, and milk or cream to your preferred consistency. Drizzle this glaze over the cooled or warm scones and serve immediately for a luscious finish.
Notes
- Using frozen butter and keeping the dough cold is key to flaky scones.
- Do not over mix the dough to avoid tough scones.
- Maple extract enhances the maple flavor beyond pure syrup but can be omitted if unavailable.
- The glaze can be adjusted in thickness by adding more milk or powdered sugar.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Bakery
- Method: Baking
- Cuisine: American
