¾cupwalnuts(toasted and chopped PLUS extra for topping)
¾cupheavy cream(PLUS extra for brushing on the tops of the scones)
1 ½teaspoonsmaple extract
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.