Overview
Glazed Maple Walnut Scones
By Amy // Posted Mar 26, 2022 // Category Baked Desserts, Tarts and Pastry
These Glazed Maple Walnut Scones have been inspired by ones I used to get at Starbucks. My version is softer, more moist and jam-packed with walnuts.
The scones itself are incredibly buttery and delicate. The walnuts add a good texture and I really like the hint of maple syrup which isn’t overpowering or too sweet. The maple syrup glaze is creamy and goes perfectly with the scones.
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tips
1. Ingredients
There are some duplicate ingredients, like the heavy cream, that are used at various stages in the recipe. Please be careful to add the right amounts at the right time. The butter, cream and egg need to be chilled. I would recommend that you take these ingredients out of the fridge just when you need it, and not before. Cold ingredients help make the scones flaky and fluffy.
2. Equipment
You need some baking paper and a baking tray. You also need a few medium sized bowls and a large mixing bowl. Other than this, you’d need a whisk, some forks and teaspoons, spatulas, cooling rack, pastry cutter, and a knife.
3. Caution when using walnuts
Walnuts skins can taste bitter because of the tannins or it could be that the walnuts have gone bad (been bought a long time ago), which can taste very bad. I’d recommend tasting the walnuts before using them. Toasting them in the oven first can soften the harsh taste profiles. Simply toast at 180C(355F) for around 5-8 minutes and let cool before using.
4. Use a pastry cutter if you have warm fingers
5. Use extra baking paper when shaping
I usually place baking paper on my work station and shape the dough on top of a floured baking paper surface. This makes clean up much easier for you!
Preheat oven to 200C (390C)°F with a rack in the middle of the oven. Line a baking tray with baking paper and set aside.
Prepare the wet ingredients. In a medium sized bowl, whisk the cream, maple syrup, egg, and vanilla extract together.
Prepare the dry ingredients. In a large mixing bowl, whisk the flour, brown sugar, baking powder, and salt together. Cut the chilled butter into 1cm cubes and place on top of the dry ingredients. Rub the butter in very quickly using your finger tips or a pastry cutter until it resembles coarse crumbs.
Pour the cream mixture into the flour mixture. Using a spatula, gently fold the wet and dry ingredients together as stop as soon as the mixture just comes together. Add the walnuts and fold in until well incorporated. Place the dough onto a floured surface and shape into a large circle (flour your hands as well). Keep patting the dough until it comes together. Cut the dough into 8 equal triangles and brush the tops with cream.
Bake for 12-14 minutes until the the bottom and top starts to lightly brown. Let cool for 10 minutes, then transfer to a cooling rack.
Place all the glaze ingredients into a medium sized bowl. Mix using a whisk or fork. Your glaze should be on the thick side. Add more cream if too thick and more icing sugar if too thin.
Wait until the scones are fully cooled before adding the toppings. Place the glaze on top of each scone (around a tbsp) and then top with walnuts. Store in an airtight container for up to 3 days in room temperature and 5 days in the fridge.
Ingredients
Directions
Preheat oven to 200C (390C)°F with a rack in the middle of the oven. Line a baking tray with baking paper and set aside.
Prepare the wet ingredients. In a medium sized bowl, whisk the cream, maple syrup, egg, and vanilla extract together.
Prepare the dry ingredients. In a large mixing bowl, whisk the flour, brown sugar, baking powder, and salt together. Cut the chilled butter into 1cm cubes and place on top of the dry ingredients. Rub the butter in very quickly using your finger tips or a pastry cutter until it resembles coarse crumbs.
Pour the cream mixture into the flour mixture. Using a spatula, gently fold the wet and dry ingredients together as stop as soon as the mixture just comes together. Add the walnuts and fold in until well incorporated. Place the dough onto a floured surface and shape into a large circle (flour your hands as well). Keep patting the dough until it comes together. Cut the dough into 8 equal triangles and brush the tops with cream.
Bake for 12-14 minutes until the the bottom and top starts to lightly brown. Let cool for 10 minutes, then transfer to a cooling rack.
Place all the glaze ingredients into a medium sized bowl. Mix using a whisk or fork. Your glaze should be on the thick side. Add more cream if too thick and more icing sugar if too thin.
Wait until the scones are fully cooled before adding the toppings. Place the glaze on top of each scone (around a tbsp) and then top with walnuts. Store in an airtight container for up to 3 days in room temperature and 5 days in the fridge.
Servings 8
- Amount Per Serving
- Calories 484
- % Daily Value *
- Total Fat 24.8g39%
- Saturated Fat 9.2g46%
- Sodium 152mg7%
- Potassium 304mg9%
- Total Carbohydrate 59.3g20%
- Dietary Fiber 1.4g6%
- Sugars 26.4g
- Protein 7.8g16%
- Calcium 9%
- Iron 13%
- Vitamin D 69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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