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Recipes // Desserts // Maple Walnut Scones

Maple Walnut Scones

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By Matt Lewis and Renato Poliafito
Yield: 12 scones

For the Maple Walnut Scones

  • 4 cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ teaspoons cinnamon
  • 1½ cups (3 sticks) unsalted butter, cubed and chilled
  • 1 large egg
  • 1 cup buttermilk
  • 2 teaspoons maple extract (see Baked Note)
  • 1 cup toasted walnuts
  • ¼ cup raw sugar

For the Maple Glaze

  • ½ cup confectioners’ sugar, sifted 2 tablespoons plus 2 teaspoons maple syrup

Make the Scones

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until combined.
  3. Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
  4. In a separate bowl, whisk together the egg, ¾ cup of buttermilk, and the maple extract. Slowly pour the wet ingredients into the dry ingredients and the gently knead the dough with your hands until the dough starts to come together. Add the walnuts to the dough and knead gently to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1½ inches in height). Do not overwork the dough.
  5. Cut each disk into 6 wedges with a knife. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
  6. Transfer the scones to a cooling rack to cool completely.

Glaze the Scones

  1. Line a baking sheet with parchment paper. Place the wire rack with the cooled scones over the baking sheet.
  2. Whisk together the confectioners’ sugar and maple syrup until the mixture is smooth. Slowly pour the glaze over each scone in a zigzag pattern.
  3. Allow the glaze to set (about 10 minutes) and serve immediately.
  4. Scones can be stored in an airtight container for up to 2 days.
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