Recipe By Sandie
Rating
Published Jun 19th
Prep 20m Cook 15m Additional 10m Ready In 45m
Servings 8 scones Calories 371.1

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).

Recipe 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
  • ⅓ teaspoon maple flavored extract

Cooking Directions

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

Nutrition Facts

  • Calories 371.1
  • Carbohydrate 43.7 g
  • Cholesterol 48.9 mg
  • Fat 19.9 g
  • Fiber 1.7 g
  • Protein 6.2 g
  • Saturated Fat 7.1 g
  • Sodium 239.1 mg
  • Sugar 20.5 g

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Reviews

  1. Delicious! My husband and I love these. (The kids don't like nuts so didn't try them) The first time I made them the walnuts looked and smelled burnt but I used most of them anyway. Great flavor! The second time I baked them less time and the nut flavor was not as bold or noticeable. - Read more ...
  2. MY SCONES CAME OUT DRY AND CRUMBLY. IT MAY BE BECAUSE MY BAKING POWDER WAS OLD. I WILL TRY AGAIN WITH FRESH BAKING POWDER.
  3. This is the first time I've made scones and now I'm hooked! I didn't have any maple extract so I used 2 T. of maple syrup. I also used maple syrup in the glaze. I patted the dough out to about 1" and cut out heart-shaped scones. This recipe made 16 scones. Delicious and so - Read more ...
  4. These have to be the best baked scones I've ever had though I admit to substituting hazelnut flavoring for maple since I was out of maple. The texture of the dough is perfect for forming and cutting and the final result is a moist delicious non-crumbly scone. My new favorite weekend breakfast!
  5. I've made these twice. The first time I used whole milk and pecans instead of walnuts and they were great. The second time I used almond milk instead of half and half and substituted 1/3 the sugar with erithritol. No one could tell any difference they were just as great.
  6. Amazing recipe! I used two tablespoons of maple syrup in the scone recipe and they turned out wonderful. I think next time I'll just mix the powdered sugar and some maple syrup together for the icing. As it is it was nothing special.
  7. Just to comment and this might help. The scones should not be crumbly. This is why I do not grate the butter. If you put the dough together with some of the butter in small pieces (not all) the butter will melt in baking and create a moist scone. One other thin if you have - Read more ...
  8. These taste great! I was unsure to give it 5 or 4 stars it was very dry and crumby BUT I'm not real knowlagable on scones; maybe scones are supposed to be crumby. these ARE TASTY! just serve with something wet; a cream or sauce they'll be impressed. great with coffee. I took the advice - Read more ...
  9. Great scone recipe! I toasted the walnuts at 350 for ten minutes. I didn't have maple extract so I used 2 Tbsp. of pure maple syrup. I added 1/2 tsp. of cinnamon to the dry ingredients. I always freeze my butter and grate it into the flour mixture - it makes things a little easier. - Read more ...
  10. These sound delish! Love Maple and Walnut and Scones. Can't wait to try.
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