Description
Glazed Maple Walnut Scones are tender, buttery scones sweetened with rich maple syrup and brown sugar, studded with crunchy walnuts for texture, and topped with a luscious maple glaze. Perfect for an Autumn morning or afternoon snack, these scones come together easily and deliver a comforting, seasonal treat that’s both satisfying and flavorful.
Ingredients
Scale
Scone Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter (frozen and grated)
- ½ cup heavy cream (plus more for brushing on top)
- ⅓ cup pure maple syrup (Dark Amber, robust taste)
- ¼ cup brown sugar (packed, light or dark)
- 1 large egg
- 1 cup walnuts (coarsely chopped)
Glaze Ingredients
- 3 tablespoons pure maple syrup (Dark Amber, robust taste)
- 1 tablespoon unsalted butter
- ½ cup powdered sugar (sifted)
- Water (optional, to adjust glaze consistency)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 400 °F. Line two half-sheet baking pans with a Silpat silicone mat or parchment paper and set aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined.
- Incorporate Butter: Grate the frozen unsalted butter using a box grater and gradually toss it into the flour mixture. Use a pastry blender, two forks, or your hands to work the butter into the flour until you achieve coarse, pea-sized crumbs. This ensures flaky texture in your scones.
- Chop Walnuts: Coarsely chop the walnuts into medium-sized pieces and set aside.
- Combine Wet Ingredients: In a medium bowl, whisk together the heavy cream, pure maple syrup, brown sugar, and large egg until the mixture is smooth and lump-free.
- Form the Dough: Pour the wet ingredients into the dry flour mixture, add the chopped walnuts, and stir gently just until the dough looks moistened. Be careful not to overwork the dough; you should still see bits of butter within.
- Portion the Dough: Using an extra-large cookie scoop or ice cream scoop, portion out ¼-cup mounds of dough onto the prepared baking pans, spacing them at least 3 inches apart. You may need a spoon to help release the sticky dough from the scoop.
- Brush and Sprinkle: Lightly brush the tops of the scones with heavy cream and optionally sprinkle coarse sugar for added crunch and sweetness.
- Bake Scones: Bake the scones in the preheated oven for 18 to 23 minutes, rotating the pans halfway through the baking time for even browning. The scones should be lightly golden when done. Remove from the oven and allow to cool for a few minutes.
- Prepare Maple Glaze: While the scones bake, combine the maple syrup and unsalted butter in a small saucepan over low heat. Whisk occasionally until the butter melts completely, then remove from heat and let the mixture cool for about 3 minutes.
- Make Glaze Consistency: Whisk the cooled maple mixture into the sifted powdered sugar until smooth. The glaze should be thick but still able to drizzle like molasses. Adjust thickness with small amounts of water or powdered sugar if needed.
- Glaze the Scones: Drizzle the maple glaze generously over the warm scones and let it set for approximately 10 minutes before serving. Enjoy your warm, sweet treat!
- Storage Tips: Scones are best fresh but can be kept at room temperature or refrigerated for 3 to 5 days. They freeze well up to 3 months; thaw overnight in the refrigerator and warm before serving.
- Make-Ahead Instructions: Freeze cut, unbaked scones in a ziplock bag. Bake directly from frozen at 375 °F for 20 to 25 minutes whenever you want fresh scones.
Notes
- For best texture, use frozen butter grated into the flour mixture to create flaky layers.
- Do not overwork the dough to keep scones tender and flaky.
- Maple syrup used in both the dough and glaze should be Dark Amber for robust flavor.
- Coarse sugar on top adds a pleasant crunch but is optional.
- These scones freeze well — perfect for make-ahead breakfasts or snacks.
- Rotate baking pans midway through baking to ensure even browning.
- Allow glaze to set before serving to avoid messiness.
Nutrition
- Serving Size: 1 scone
- Calories: 359
- Sugar: 19 g
- Sodium: 219 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 53 mg
