Maple-Walnut Scones
Yield: 18
  • 2¾ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup salted butter, cut into pieces
  • 1 cup chopped glazed walnuts, such as Emerald
  • 1 cup plus 1 tablespoon heavy whipping cream, divided
  • ¼ cup pure maple syrup
  • ½ teaspoon maple flavoring
  • 2 tablespoons turbinado sugar
  1. Preheat oven to 375°.
  2. Line 2 baking sheets with parchment paper.
  3. In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add walnuts, stirring well.
  4. In a small bowl, combine 1 cup cream, maple syrup, and maple flavoring, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. On a lightly floured surface, roll dough to ½-inch thickness. Using a 3-inch maple-leaf-shaped cutter, cut 18 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets.
  6. Brush scones with remaining 1 tablespoon cream, and sprinkle with turbinado sugar.
  7. Bake until scones are lightly browned, 18 to 20 minutes.
  8. Serve warm.
Recommended Condiment: Cinnamon Cream (recipe follows)
Recipe by TeaTime Magazine at