Great Tasting Recipes

Maple Walnut Scones

Serves 8


Prep Time

5 Mins

Cooking Time

20 Mins


  • Calories 396
  • • Fat 20g
  • • Cholestorol 34mg
  • • Sodium 187mg
  • • Total Carbohydrate 50g
  • • Dietry Fiber 2g
  • • Protein 5g


  • 1 ¾ cups All-purpose Flour
  • ¾ cups Walnuts, toasted and chopped coarsely
  • 1 tbsp Baking Powder
  • ½ cup Granulated Sugar
  • ¼ tsp Salt
  • 2 tbsp Maple Syrup
  • 1 Large FARMHOUSE EGG®
  • 6 tbsp Unsalted Butter, cold
  • 1/3 cup Heavy Cream
  • 1/2 tsp Maple Extract
  • 1 tsp Vanilla Extract
  • GLAZE:
  • ½ cup Confectioners' Sugar
  • pinch of salt
  • 2 tbsp Dark Maple Syrup
  • 1/4 tsp Maple Extract (optional)


  1. To make the scones: In a large bowl add flour, walnuts, baking powder, sugar and salt.
  2. Work in the cold butter until the mixture resembles coarse crumbs.
  3. In a separate bowl, combine the cream, egg, maple syrup, and maple and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until you've formed a soft dough.
  5. Flour your work surface generously and scrape the dough out of the mixing bowl onto the parchment or work surface.
  6. Gently pat the dough into a circle about ¾" thick.
  7. Using a rolling pizza wheel, divide each dough circle into eight wedges.
  8. Gently separate the wedges so that they're almost touching in the center but are spaced about an inch apart at the edges. Place it on a baking sheet with parchment paper.
  9. Preheat the oven to 400°F. Place the baking sheet with scones into your refrigerator to chill while your oven is heating, for about 20 to 30 minutes.
  10. Bake the scones for 15 to 20 minutes, or until they're golden brown.
  11. Remove them from the oven, wait a couple of minutes, then gently separate the scones with a knife (they'll be very fragile), and carefully transfer them to a cooling rack.
  12. To make the glaze: Mix all the glaze ingredients, stirring until smooth.
  13. When the scones are cool, drizzle them with the glaze.
  14. Store any leftover scones, well wrapped, at room temperature for several days. Freeze for longer storage.