Maple Walnut Scones are infused with maple flavor and studded with walnuts. These scrumptious, tender pastries are perfect for breakfast, brunch, or afternoon coffee.
I'm jumping into September with fall vibes courtesy of these Maple Walnut Scones. These tender gems are infused with maple flavor, plenty of walnuts, and a hint of espresso. The sweet glaze brings another layer of maple goodness. These scones will fill your kitchen with the most wonderful aroma!
Scones are easy to make and bake up in 15-20 minutes which makes them ideal for weekend mornings or brunch and even that special treat on weekdays.
Scone dough starts with ingredients that are likely already in your pantry or refrigerator: butter, flour, sugar, eggs, cream, and baking powder. Three additional ingredients infuse wonderful fall flavor:
- maple extract - provides pure maple flavor
- espresso powder - adds depth of flavor and enhances the maple
- walnuts - add texture and flavor
A simple glaze of powdered sugar, maple extract, and heavy cream is the perfect finishing touch for these scones.
Tips for making scones
- Grate the butter and keep it in the freezer while you gather the rest of the ingredients. This is my favorite tip! Grating butter creates small shards that are easily distributed throughout the flour by tossing with a fork. These small shards also create a light and flaky texture. Grating the butter eliminates the need to cut it into the flour with a pastry cutter. It's fast and easy and I have come to really prefer this method.
- Use cold ingredients - keep the egg and heavy cream cold until ready to use. I also chill the scone dough while the oven preheats to keep it cold.
- Toss the walnuts with the flour before adding the wet ingredients. This helps to evenly distribute the nuts.
- Don't overwork the dough. This will create a tough dough. Work the dough just enough to bring it together and form the scones.
- Form the dough into a disk on parchment paper. This makes easy work of transferring the scones to a sheet pan.
- Slice the dough into six wedges. Separate the wedges slightly. Baking the scones close together helps them to rise high and not spread wide!
- Brush the scones with cream before baking to help them brown.
- Don't skip the glaze. With a touch of maple extract, it's the perfect sweet finishing touch for these delicious scones!
These scones are delicious for breakfast, brunch, or as a sweet treat with coffee or tea. With fall in the air, nothing beats the flavor and aroma of maple and walnut.
Scones are best eaten the day they are made. If storing, keep the scones in an airtight container for 1-2 days.
Can I freeze scones?
Yes, scones freeze very well. They can be frozen baked or unbaked.
- Unbaked - Scones can be frozen before baking. Wrap in plastic wrap and store in a freezer zip-top bag. Let the frozen scones sit on the baking sheet while the oven preheats. Allow a few extra minutes for the scones to bake.
- Baked - After baking, let the scones cool completely. Wrap the scones in plastic wrap with parchment paper in between the scones. Store in a freezer zip-top bag for up to 3 months. Defrost the scones at room temperature. Top with glaze before serving.
More scone recipes you may enjoy
- Orange Scones
- Lemon Blueberry Scones with Lemon Glaze
- Jalapeno Popper Scones
- Glazed Chocolate Chunk Scones
- Maple Chai Scones
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Maple Walnut Scones
- 7 tablespoons unsalted butter (grated and chilled)
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon espresso powder
- ½ teaspoon salt
- ¾ cup walnuts (toasted and chopped PLUS extra for topping)
- ¾ cup heavy cream (PLUS extra for brushing on the tops of the scones)
- 1 egg
- 1 ½ teaspoons maple extract
- ½ cup powdered sugar
- ½ teaspoon maple extract
- 3-4 teaspoons heavy cream
- Grate the butter into a mixing bowl. (Note 1) Chill in the freezer while you gather the rest of the ingredients.
- To the mixing bowl, add the flour, sugar, baking powder, espresso powder, and salt. Using a fork, toss to combine and distribute the butter throughout the flour. Add the chopped walnuts and toss gently to evenly distribute.
- In a small bowl, whisk together the heavy cream, egg, and maple extract. Add to the flour mixture and gently stir just until the dough comes together. Turn the dough out onto a piece of parchment paper and form into a circle ¾-inch to one-inch thick. Transfer the parchment to a sheet pan and chill while the oven preheats.
- Preheat the oven to 400 degrees.
- Slice the dough into 6 wedges. Separate the wedges slightly. (Note 2) Brush the tops with heavy cream. Bake the scones for 15-20 minutes until golden brown. Let cool.
- For the icing, in a small bowl, combine the powdered sugar, maple extract, and enough cream to achieve the desired consistency. Spread the icing over the scones. Sprinkle with walnuts.
- The scones are best eaten the same day. Otherwise, store in an airtight container for 1-2 days.
- Alternatively, cut the butter into cubes. Using a pastry cutter, cut the butter into the flour mixture until pea-sized crumbs form.
- Baking the scones close together helps them to rise high and not spread wide.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.