Maple-Walnut Scones

Maple-Walnut Scones

These delicious Maple-Walnut Scones will make you want to curl up by the fire with a cup of tea.

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)

Cinnamon Cream
Yield: 2 cups
  • 1 cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  • 1 teaspoon ground cinnamon
  • Garnish: cinnamon sticks
  1. In a medium bowl, beat creamat medium-high speed with a mixer until soft peaks form. Add confectioners’ sugar and cinnamon, beating until stiff peaks form. Cover, and refrigerate until needed.
  2. Just before serving, garnish with cinnamon sticks, if desired.

From TeaTime, September/October 2011

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