If you’re anything like me, you’ll absolutely fall in love with this Glazed Maple Walnut Scones Recipe. These scones are the perfect blend of tender, flaky pastry with the warm, cozy sweetness of maple and just the right crunch from toasted walnuts. I promise, once you try these, they’ll become your go-to for an indulgent breakfast or afternoon treat that’s anything but ordinary.

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Why You’ll Love This Recipe

Perfect Fall Flavor: The combination of robust maple syrup and crunchy walnuts brings seasonal warmth to every bite.
Moist Yet Flaky Texture: Thanks to the grated frozen butter technique, these scones balance tenderness and flakiness like a pro.
Easy Maple Glaze: The simple homemade glaze makes these scones feel fancy without the fuss.
Great Make-Ahead Option: Freeze your scones before baking for a fresh treat anytime you want.

Five round scones with a rough, golden-brown crust sit piled on a white cake stand. Each scone is topped with light brown glaze drizzled in thin waves over the textured surface. The scones show darker browned patches and crumbs, giving a rustic, homemade look. The cake stand is placed on a brown cloth that rests on a white marbled surface, with a few walnut halves scattered around. The background shows soft, blurry light circles in a beige tone. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All these ingredients come together so nicely that you’ll notice every bite feels balanced – not too sweet, with a lovely crunch from the walnuts and the pure sweetness of maple shining through. Grab good-quality ingredients, especially the maple syrup, to make your scones truly shine.

All-purpose flour: The base of your scones – make sure it’s fresh for the best rise.
Baking powder: Your scones’ lift and fluff come from this, so don’t skip it.
Kosher salt: Just a pinch to enhance all the flavors.
Unsalted butter: Freeze it first and grate it to create those perfect flaky layers.
Heavy cream: Adds richness and helps bind the dough without weighing it down.
Pure maple syrup (Dark Amber): Use a robust-tasting variety for that deep maple flavor that carries through the scones and glaze.
Brown sugar: A little extra sweetness and moisture – I like light or dark, both work.
Egg: Helps bind the dough and adds richness.
Walnuts: Coarsely chopped for that satisfying crunch.
Coarse sugar (optional): Adds a pretty sparkle and crunch on top when sprinkled before baking.
Powdered sugar: The base for the maple glaze’s sweet finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own sometimes – it’s so flexible! Feel free to swap out the walnuts for pecans if you like a softer crunch, or add a handful of dried cranberries for a tart boost. You can even switch up the glaze flavor a bit, making it a cinnamon maple glaze for a cozy twist.

Nut swap: I tried pecans once and loved how their buttery flavor paired with the maple.
Dried fruit addition: Cranberries or chopped dried apricots add great color and tang.
Spiced glaze: Stir in a little cinnamon or nutmeg into the glaze for an autumnal twist.
Vegan option: Substitute butter with coconut oil and egg with flax “egg” for a vegan-friendly treat.

How to Make Glazed Maple Walnut Scones Recipe

Step 1: Prep Your Oven and Ingredients

First things first — preheat your oven to 400 °F. Line two half sheet pans with parchment or a silicone baking mat. I always take a minute here to grate the frozen butter right into my flour mixture using a box grater; it’s a total game changer for flaky scones. Trust me, this trick came from a few failed batches where butter pieces were too big or too melted.

Step 2: Combine Dry Ingredients and Work in Butter

Whisk together your flour, baking powder, and salt in a large bowl. Then add the grated butter a little at a time, tossing it with the flour. Use a pastry blender or your fingers to work the butter into the flour until you see coarse, pea-sized crumbs. Don’t overdo it—you want those small pieces of butter to stay in there so the scones fluff up during baking.

Step 3: Mix Wet Ingredients and Fold in Walnuts

In a separate bowl, whisk together the heavy cream, maple syrup, brown sugar, and egg. Pour this wet mixture into the flour and butter crumbs, then fold in the walnuts. Stir gently just until everything is moistened—overworking will make your scones tough. It’s okay if you still see some bits of butter here and there!

Step 4: Scoop and Bake

Use a large cookie or ice cream scoop to drop ¼-cup mounds of dough onto your prepared pans, spacing them 3 inches apart. The dough is sticky and a bit wet—that’s perfect! Brush each scone with a little cream to help them brown and sprinkle with coarse sugar if you want an extra sparkle. Bake for around 18 to 23 minutes, rotating the pans halfway, until they’re lightly golden.

Step 5: Make and Drizzle the Maple Glaze

While the scones bake, melt butter and maple syrup together over low heat. Once melted, whisk this mixture into powdered sugar until smooth but still drizzle-able (think molasses consistency). Drizzle over warm scones and let it set for about 10 minutes—if you can resist that is!

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Pro Tips for Making Glazed Maple Walnut Scones Recipe

Grate Butter While Frozen: This keeps butter from warming too fast so your scones get those signature flaky layers.
Don’t Overmix Dough: Fold the dough just enough to bring it together to keep scones light, not dense.
Use Robust Maple Syrup: A darker amber syrup really elevates the flavor in both dough and glaze.
Cool Slightly Before Glazing: Warm scones absorb the glaze best but too hot and it melts off, so wait 3–5 minutes before drizzling.

How to Serve Glazed Maple Walnut Scones Recipe

Four round muffins with a crumbly brown top are arranged on a white rectangular plate. Each muffin is drizzled with a light tan glaze in thin, uneven lines. Around the plate, there are several walnut pieces scattered, adding a rough texture and warm brown color contrast. The plate sits on a brown cloth over a white marbled surface, which shows subtle gray and beige veins. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a few additional toasted walnut pieces or a light dusting of powdered sugar over the glaze for a pretty finish. Sometimes I toss on a sprinkle of flaky sea salt too, which makes the maple flavor pop even more—totally worth trying.

Side Dishes

These scones pair beautifully with a hot cup of coffee or chai latte. I also enjoy them with a side of fresh fruit like sliced apples or pears for a well-rounded fall breakfast or brunch.

Creative Ways to Present

For holiday mornings or special visitors, I arrange these scones on a wooden board with a small bowl of extra maple glaze for dipping and some fresh rosemary sprigs for a lovely seasonal touch. It instantly makes your kitchen feel cozy and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover scones in an airtight container at room temperature for up to 3 days. If the scones have been glazed, I like to keep them separate from other baked goods because the glaze can get sticky. If refrigerated, bring them to room temp before eating for best flavor and texture.

Freezing

Freezing works like a charm here! Whether baked or unbaked, scones freeze well for about 3 months. I always freeze the unbaked dough scoops on a baking sheet first, then transfer to a ziplock bag to freeze flat. This way, you can bake fresh scones on demand without losing quality.

Reheating

To reheat, pop scones in a 300 °F oven for about 5-7 minutes until warmed through. This method revives that fresh-baked texture way better than a microwave, which tends to dry them out or make the glaze too sticky.

FAQs

Can I use different nuts instead of walnuts in this Glazed Maple Walnut Scones Recipe?

Absolutely! Pecans, almonds, or even hazelnuts would be fantastic substitutes. Just chop them coarsely for the best texture. Keep in mind that different nuts may slightly change the flavor profile, but they’ll all add that lovely crunch.
How do I keep the scones from becoming dry?

The key is not to overwork the dough and to keep the butter cold. Also, using heavy cream adds moisture, while brushing the scones with cream before baking insures a nice crust. Properly baked scones will be golden but not overdone—aim for 18-23 minutes at 400 °F and watch closely near the end.
Can I make the glaze ahead of time?

You can prepare the maple glaze a day ahead and store it in the refrigerator in a covered container. Give it a stir before glazing your warm scones. If the glaze thickens too much, thin it with a tiny bit of warm water, a teaspoon at a time.
Are these scones gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can try substituting a gluten-free flour blend designed for baking. Just note that texture may differ slightly and you might need to adjust liquid amounts.

Final Thoughts

I genuinely love this Glazed Maple Walnut Scones Recipe because it hits that sweet spot between rustic comfort and a little touch of elegance. It’s great for special weekend breakfasts or whenever you want to impress without stress. I hope you enjoy baking and sharing these with your friends or family as much as I do. They turn out beautifully every single time when you follow the steps carefully—promise. Now, grab that frozen butter and get ready to fill your kitchen with the smell of pure maple goodness!