Description
This Maple Walnut Scones recipe combines tender, flaky scones with the rich sweetness of maple syrup and the delightful crunch of walnuts. Perfect for a cozy breakfast or afternoon tea, these scones are easy to prepare and bake to golden perfection in under 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Wet Ingredients
- 1/2 cup cold butter
- 1/4 cup maple syrup
- 1/2 cup heavy cream
- 1 egg
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the scones.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt evenly.
- Add Butter: Cut the cold butter into small pieces and mix it into the dry ingredients until the mixture becomes crumbly, resembling coarse crumbs.
- Incorporate Walnuts: Stir the chopped walnuts into the crumbly mixture ensuring they are evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the maple syrup, heavy cream, and egg until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overwork the dough.
- Shape Dough: Turn the dough out onto a floured surface, shape it into a round circle approximately 8 inches in diameter, then cut the dough into 8 equal wedges.
- Prepare for Baking: Arrange the scone wedges on a baking sheet lined with parchment paper, spacing them evenly.
- Bake: Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown on top.
- Cool and Serve: Remove from oven and allow the scones to cool slightly on a wire rack before serving warm.
Notes
- For crispier edges, you can brush the tops of the scones with a little cream or egg wash before baking.
- Chilling the dough for 15 minutes before shaping can help with easier handling, but is optional.
- Store leftovers in an airtight container for up to 2 days, or freeze for longer storage.
- Add a sprinkle of coarse sugar on top before baking for extra sweetness and crunch.
