Maple Walnut Scones recipe

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Ingredients

1 cup chopped walnuts
1 ¾ cups all-purpose flour
½ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1 egg
¼ cup half-and-half
1 teaspoon maple extract
½ teaspoon vanilla extract
½ cup confectioners' sugar
2 teaspoons hot water
⅛ teaspoon maple flavored extract

Nutrition Info

371.1 calories
carbohydrate: 43.7 g
cholesterol: 48.9 mg
fat: 19.9 g
fiber: 1.7 g
protein: 6.2 g
saturatedFat: 7.1 g
servingSize: -
sodium: 239.1 mg
sugar: 20.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.

  2. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.

  3. Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.

  4. Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.

  5. Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

Recipe Yield

8 scones

Recipe Note

Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).

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