Glazed Maple Walnut Scones Recipe

If you adore that beautiful mix of sweet and nutty with a tender crumb, you’re going to fall head over heels for this Glazed Maple Walnut Scones Recipe. These scones are just bursting with the rich flavor of maple syrup, studded with crunchy walnuts, and finished off with a luscious maple glaze that’s basically irresistible. I promise, once you try these, they’ll become your go-to for breakfast, brunch, or even an afternoon treat with coffee or tea.

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Ingredients You’ll Need

For this Glazed Maple Walnut Scones Recipe, you’ll want to use fresh, quality ingredients because they make all the difference—especially with the simple flavor profile where every component shines. I always grab real pure maple syrup labeled “Dark Amber” for a richer taste, and fresh walnuts add that perfect crunch and toasty aroma.

• All-purpose flour: The base for your scones, providing structure and tenderness.
• Baking powder: Gives your scones that lovely rise and light texture.
• Kosher salt: Enhances all the flavors and balances the sweetness.
• Unsalted butter (frozen, grated): Using frozen butter grated into the flour creates those flaky layers you’ll love.
• Heavy cream: Keeps the scones moist and tender, plus used for brushing on top for a golden crust.
• Pure maple syrup (Dark Amber): Adds deep maple sweetness both in the dough and in the glaze.
• Brown sugar (packed): Offers a subtle molasses note and adds to the tenderness.
• Large egg: Helps bind everything together and enriches the dough.
• Walnuts (coarsely chopped): Adds crunch and a warm, nutty flavor balance.
• Coarse sugar (optional): Sprinkled on top for a little sparkle and sweet crunch.
• Powdered sugar: For making the smooth, shiny maple glaze.

Variations

I love to mix things up with this recipe depending on what I have on hand or the season. The great thing is these scones are a flexible base, so feel free to get creative and make them your own. Here are a few variations I’ve tried and totally enjoyed.

• Adding dried cranberries or cherries: I tossed these into the dough once, and it gave a lovely tart contrast to the sweet maple and crunchy walnuts—perfect around the holidays.
• Using pecans instead of walnuts: They give a slightly sweeter, buttery flavor. My family actually prefers pecans now, but walnuts keep it classic.
• Maple Glaze with a hint of cinnamon: Adding a pinch of cinnamon to the powdered sugar glaze adds warmth and extra fall vibes.
• Vegan Version: Swap heavy cream with full-fat coconut milk, butter for vegan butter, and egg for a flax egg—I’ve had great success with this tweak.

How to Make Glazed Maple Walnut Scones Recipe

Step 1: Prep your baking space and ingredients

First things first, preheat your oven to 400 °F, and line two baking sheets with parchment paper or a silicone baking mat. I find a Silpat mat helps prevent sticking and promotes even browning. Also, make sure your butter is frozen before you start and then grate it using a box grater—this little trick makes all the difference for light, flaky scones.

Step 2: Mix dry ingredients and incorporate butter

In a large mixing bowl, whisk together your flour, baking powder, and salt. Toss in the grated frozen butter bit by bit, then use a pastry blender or your fingers to cut the butter into the flour until you get pea-sized crumbs. It should look coarse but not uniform. Those butter bits are your secret to the flaky layers, so don’t overwork the dough.

Step 3: Mix wet ingredients and combine with nuts

In a separate bowl, whisk together the heavy cream, maple syrup, brown sugar, and egg until you have a smooth, lump-free mixture. Gently pour this into the dry ingredients along with the chopped walnuts. Stir everything just until combined—it’s okay (and preferable!) if the dough looks a bit shaggy and you still see some small butter bits. This means the scones will bake up tender and flaky.

Step 4: Portion, shape, and bake

Use a large cookie scoop (or ice cream scoop) to drop about ¼-cup mounds of dough onto your prepared pans. I always leave about 3 inches between each so they have room to rise evenly. Brush each scone lightly with cream, then sprinkle with coarse sugar if you like a bit of extra crunch and sparkle on top. Bake for 18 to 23 minutes, rotating your pans halfway through to get an even golden finish. When done, the edges will have a beautiful light golden color and the center barely firming up.

Step 5: Prepare and drizzle the maple glaze

While the scones bake, warm your maple syrup and butter together on low in a small saucepan, whisking until melted and combined. Let it cool a few minutes, then whisk into powdered sugar to make a smooth glaze that’s thick but drizzle-able—think molasses consistency. Adjust with tiny bits of water or more powdered sugar if needed. When the scones come out of the oven and are still warm, drizzle the glaze generously over the top and let it set for about 10 minutes if you can wait that long!

How to Serve Glazed Maple Walnut Scones Recipe

Garnishes

I like to keep the garnishes simple to let the scones shine. A few extra toasted walnut pieces sprinkled on after glazing add a lovely crunch and visual appeal. Sometimes, a tiny swipe of softened butter or a dollop of clotted cream on the side takes it to the next level without competing with the maple flavor.

Side Dishes

These scones pair perfectly with a warm cup of coffee or maple-flavored latte for a cozy morning. I also love serving them alongside fresh fruit salad or a simple yogurt parfait with honey and granola for a balanced brunch spread.

Creative Ways to Present

For special occasions, I like arranging these scones on a wooden board surrounded by small bowls of whipped cream, jam, and extra maple syrup for drizzling. Adding fresh herbs like a sprig of rosemary or thyme not only looks beautiful but brings an unexpected aroma that guests always comment on!

Make Ahead and Storage

Storing Leftovers

Leftover scones keep great at room temperature covered lightly for up to 2 days. If you can’t finish them that fast, I store scones wrapped in plastic or airtight containers in the fridge for up to 5 days. Just bring them to room temp or warm gently before enjoying—they taste almost freshly baked.

Freezing

I freeze both baked and unbaked scones with excellent results. For baked scones, wrap individually in plastic wrap and place in a freezer bag for up to 3 months. For make-ahead, drop portioned dough mounds on a tray, freeze until firm, then bag them—no thawing needed before baking. This trick saved me countless mornings!

Reheating

To reheat, pop scones in a preheated 350 °F oven for about 8–10 minutes or microwave briefly with a damp paper towel to keep moisture. I find the oven method keeps the texture best, especially if you want that crisp edge back.

FAQs

Final Thoughts

I absolutely love how these Glazed Maple Walnut Scones turn out every single time—moist, flavorful, and with that perfect balance of sweet and nutty. When I first tried this recipe, I couldn’t believe how approachable it was, but the results were so impressive. Whether you’re baking for weekend breakfast or a special brunch, you’ll find this recipe rewarding and sure to get compliments. Give it a go, and I’m betting it’ll become a cherished favorite in your kitchen too!

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