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Glazed Maple Walnut Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 105 reviews
  • Author: Wesley
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 70 minutes
  • Yield: 12 scones
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Glazed Maple Walnut Scones are a delightful autumn treat featuring tender, flaky scones sweetened with pure maple syrup and brown sugar, packed with crunchy walnuts, and finished with a luscious maple glaze. Perfect for breakfast, brunch, or a cozy afternoon snack, these scones combine rich buttery texture with the warm, robust flavors of maple and nuts for an irresistible bite.

Ingredients

Scale

Dry Ingredients

  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¼ cup brown sugar (packed, light or dark)
  • 1 tablespoon coarse sugar (for sprinkling, optional)
  • ½ cup powdered sugar (sifted)

Wet Ingredients

  • ½ cup unsalted butter (frozen and grated)
  • ½ cup heavy cream (plus more for brushing on top of scones)
  • ⅓ cup pure maple syrup (Dark Amber, robust taste)
  • 1 large egg
  • 1 tablespoon butter (unsalted, for glaze)

Add-ins

  • 1 cup walnuts (coarsely chopped)
  • 3 tablespoons pure maple syrup (Dark Amber, robust taste, for glaze)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 400 °F. Line two half-sheet baking pans with either a Silpat silicone mat or parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and kosher salt until evenly combined. Set aside.
  3. Incorporate Butter: Using a box grater, grate the frozen butter directly into the flour mixture. Toss as you add more to distribute evenly. Then use a pastry blender, two forks, or your hands to work the butter into the flour until you have coarse, pea-sized crumbs. This step creates the scones’ flaky texture.
  4. Prepare Walnuts: Coarsely chop the walnuts into medium-sized pieces to add crunchy texture to the scones.
  5. Mix Wet Ingredients: In a medium bowl, whisk together the heavy cream, maple syrup, brown sugar, and egg until smooth and lump-free.
  6. Combine Mixtures: Pour the wet ingredients into the flour and butter mixture. Add the chopped walnuts. Stir gently just until the dough comes together and appears moistened. Avoid overmixing to keep the scones tender and flaky, with visible bits of butter.
  7. Portion the Dough: Use an extra-large cookie or ice cream scoop to portion out ¼-cup mounds of dough onto the prepared baking pans, spacing them at least 3 inches apart. Use a spoon as needed to release sticky dough.
  8. Prepare Scones for Baking: Brush the tops of the scones with a bit of heavy cream and optionally sprinkle with coarse sugar for a sparkling crust.
  9. Bake the Scones: Bake for 18 to 23 minutes, rotating the pans halfway through at 10 minutes, until the scones turn lightly golden brown. Remove from oven and let cool for a few minutes.
  10. Make the Maple Glaze: While the scones bake, heat 3 tablespoons of maple syrup and 1 tablespoon of unsalted butter in a small saucepan over low heat, whisking occasionally. Once melted and combined, remove from heat and let cool for 3 minutes.
  11. Prepare the Icing: Whisk the cooled maple and butter mixture into the sifted powdered sugar until smooth. The glaze should be thick but able to drizzle from a spoon similar to molasses. Adjust consistency with small amounts of water or powdered sugar if necessary.
  12. Glaze the Scones: Drizzle the warm maple glaze over the still-warm scones. Allow the glaze to set for about 10 minutes before serving for the best flavor and texture.
  13. Storage Instructions: Enjoy the scones fresh for best taste. Leftovers keep well at room temperature or refrigerated for 3 to 5 days. They also freeze well (glazed or plain) for up to 3 months; thaw in the refrigerator overnight and warm before serving.
  14. Make-Ahead Directions: Freeze unbaked, portioned scones in a ziplock bag. When ready, bake frozen scones at 375 °F for 20 to 25 minutes without defrosting.

Notes

  • Grating frozen butter ensures small, evenly distributed pieces, which helps create the desired flaky texture.
  • Coarse sugar on top adds a beautiful crunch and sparkle to the scones.
  • Dark Amber maple syrup is recommended for its robust flavor that complements the walnuts and brown sugar.
  • Do not overmix the dough, or scones may become tough instead of tender and flaky.
  • These scones are perfect for an autumn morning or afternoon snack and pair wonderfully with coffee or tea.
  • Freezing unbaked scones makes it easy to enjoy fresh scones anytime with minimal effort.

Nutrition

  • Serving Size: 1 scone
  • Calories: 359 kcal
  • Sugar: 19 g
  • Sodium: 219 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 53 mg

Find it online: https://lickplates.com/glazed-maple-walnut-scones-recipe/