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Maple Walnut Scone
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Maple Walnut Scones

Cinnamon maple scones with candied walnuts and a maple glaze.
Course Breakfast
Cuisine American, British
Keyword maple, scones, walnuts
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Servings 6
Author theforkedring

Ingredients

  • 1 1/2 cup walnuts
  • 1/2 cup + 3 tbsp sugar
  • 3 cups AP flour
  • 1.5 tsp kosher salt
  • 1.5 tsp cinnamon
  • 2 tsp baking powder
  • 1 1/2 sticks unsalted butter cold
  • 1/3 cup heavy cream + more for topping
  • 1 tsp vanilla extract
  • 1/3 cup sour cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup + 1 tbsp Maple Syrup
  • 4 tbsp Turbinado sugar
  • 3/4 cup powdered sugar

Instructions

  • Combine walnuts with 1/2 cup sugar in a medium sauce pot over medium-high heat.
  • Stir constantly until the sugar dissolves and coats the nuts in caramel. Pour nuts onto a nonstick silicon mat or a sheet of parchment paper.
  • Combine flour, 3 tbsp sugar, kosher salt, cinnamon, most of the candied walnuts, and baking powder in a large bowl. Chop butter into small squares and chill for 5 minutes in the freezer.
  • Combine heavy cream, vanilla, sour cream, egg, and 1 tbsp maple syrup in a separate bowl or pyrex. Mix until combined.
  • Remove butter from freezer and add to the flour mixture. Quickly massage butter into flour until you have a sandy, crumby mixture.
  • Add your liquid ingredients and stir just to combine into a shaggy dough. Dump dough onto a clean work surface and bring together into a 16" disc (making sure no bits of flour remain.
  • Cut your disc into 6 equal triangles and place on a parchment-lined baking sheet. Chill scones in fridge for at least 15-20 minutes before baking.
  • Preheat oven to 400°F. Brush each scone in about a teaspoon of heavy cream with a pastry brush. Sprinkle Turbinado sugar evenly over the tops and bake for 30-35 minutes until golden brown.
  • Let scones cool. Combine 3/4 cup powdered sugar, 1/3 cup maple syrup, and a pinch of salt in a medium bowl. Whisk until combined into a smooth glaze.
  • Dip each cooled scone into the glaze and let cool. Garnish with a candied walnut and serve warm.

Notes

  • Feel free to add other warm spices to your flour mixture if you'd like! I'd recommend cardamom, ginger, or cloves. 
  • Try not to overwork the dough. The dough is ready when it holds together into a disc and no floury bits remain. 
  • You can use Demerara sugar if you don't have Turbinado.