Glazed Maple Walnut Scones

Overview

Glazed Maple Walnut Scones on a baking tray

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. 

Love walnuts? Click on the links below to see my other recipes.

Newsletter

Subscribe now

Subscribe to get new recipes and baking tips sent straight to your inbox.

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

The secret to flaky scones are in chilled ingredients.  The colder the ingredients can remain before baking, the fluffier and flaky your scones will be. If you have warm fingers, please use a pastry cutter instead. If you don’t have a pastry cutter, you can use two butter knives to cut in the butter.

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!

RatingDifficultyIntermediate

ShareTweetSaveShareBigOven

Yields8 Servings
Prep Time15 minsCook Time12 minsTotal Time27 mins

Maple Walnut Scone
 ½ cup heavy cream (120ml)
 3 tbsp pure maple syrup
 1 egg, at room temperature
 ½ tsp vanilla extract
 2 cups plain flour (170gr)
 3 tbsp soft brown sugar
 1 tbsp baking powder
 ¼ tsp salt
 6 tbsp unsalted butter, chilled (85 gr)
 ½ cup walnuts, chopped (57 gr)
 3 tbsp heavy cream (to brush the tops)
Maple Glaze
 3 tbsp pure maple syrup
 ½ tsp vanilla extract
 1 tsp heavy cream
 1 ¼ cups icing sugar (125 gr)
Topping
 ¾ cup walnuts, chopped and toasted (78 gr)

Maple Walnut Scones
1

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.

2

Prepare the wet ingredients. In a medium sized bowl, whisk the cream, maple syrup, egg, and vanilla extract together.

3

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.

4

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.

5

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.

Maple Glaze
6

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.

7

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

Maple Walnut Scone
 ½ cup heavy cream (120ml)
 3 tbsp pure maple syrup
 1 egg, at room temperature
 ½ tsp vanilla extract
 2 cups plain flour (170gr)
 3 tbsp soft brown sugar
 1 tbsp baking powder
 ¼ tsp salt
 6 tbsp unsalted butter, chilled (85 gr)
 ½ cup walnuts, chopped (57 gr)
 3 tbsp heavy cream (to brush the tops)
Maple Glaze
 3 tbsp pure maple syrup
 ½ tsp vanilla extract
 1 tsp heavy cream
 1 ¼ cups icing sugar (125 gr)
Topping
 ¾ cup walnuts, chopped and toasted (78 gr)

Directions

Maple Walnut Scones
1

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.

2

Prepare the wet ingredients. In a medium sized bowl, whisk the cream, maple syrup, egg, and vanilla extract together.

3

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.

4

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.

5

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.

Maple Glaze
6

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.

7

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.

Glazed Maple Walnut Scones
Nutrition Facts

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.

I'd love to hear from you.

Please comment, like, share

What did you think about my Glazed Maple Walnut Scones?

Please leave a comment and check out my popular recipes.

Leave a Reply

Your email address will not be published.

Share via
Send this to a friend