Easy Glazed Maple Walnut Scones

When creating a new recipe, it's nice to have guidelines. And I like to play with new flavor combinations, like these Fall-inspired Maple Walnut Scones.

My homemade cream scones recipe follows the 3 : 1 : 2 recipe ratio of 3 parts flour, 1 part fat, and 2 parts liquid (by weight) for biscuits and scones. When you use a recipe ratio, it’s not difficult to substitute other liquids for heavy cream to flavor scones (like eggnog, for example).

But what if you’re playing with the liquid to flour ratio itself? What could go wrong?

Since I phrased that as a question, you already know the answer.

How to create a new recipe

The first step is to adapt a scone recipe that already had a major flavor substitution, in this case Sally’s Baking Addiction's Banana Nut Scones.

I replaced the mashed bananas and yogurt with maple syrup, remove the spices, and reduce the amount of brown sugar. I also decided to make them a little healthier by subbing in whole wheat flour for some of the all-purpose flour.

My first attempt at Maple Walnut Scones were dry and crumbly instead of flaky and cake-y, but they did have a faint maple flavor. I also toasted the walnuts, but that only made the resulting scone have a bitter, burnt taste.

Time to go back to the drawing board...er...kitchen.

Trying again, I ditched the whole wheat flour because it absorbs liquid and contributed to the dry texture (I can be healthier elsewhere). Next, I kept the walnuts raw, and increased the amounts of maple syrup and butter to add more maple flavor and richness. Finally, I added a rich maple glaze to up the flavor profile.

Eureka! That did the trick.

What you need

Besides the normal ingredients for a scone recipe (flour, baking powder, salt, butter, eggs, and heavy cream), this maple scone recipe uses brown sugar instead of granulated sugar. This adds a molasses undertone and increases the scone's moisture.

Raw walnut halves are there to add a crunchy texture, but the real star of the show is maple syrup.

I use the grade of maple syrup that has the most robust flavor (Grade A Dark Amber). It's the best for baking as the flavor will be toned down when mixed with the other ingredients.

For more about the different grades of maple syrup, see the Pro Tip below.

How to make drop scones

Making a recipe for maple scones is pretty straightforward. You whisk your dry ingredients and cut in the butter. Next, mix in the wet ingredients and add to the dry ingredients.

Nothing too difficult.

Step 1: Chop the walnuts

Here's a tip for when you chop your walnuts. Since these scones will be dropped (more on that later), you can keep the walnuts on the coarser side (photo 1). But not too coarse. Think medium.

Step 2: Cut the butter into the flour mixture

Whisk the flour, baking powder, and salt together in a large bowl.

Here's another tip for you. It's important to keep your butter cold, and working with it frozen is even better.

I find it's best to grate the frozen butter with a box grater and lightly toss it with the flour as you go (photo 2). The butter won't build up on your cutting board, and will be easier to cut in with the pastry blender.

Plus, if you keep your butter in the freezer (as I do), there’s no need to defrost it first, and that means scones at a moment’s notice!

Step 3: Add the wet ingredients and the walnuts

In a medium bowl, whisk the cream, maple syrup, brown sugar, and egg together until no lumps remain. Pour the wet ingredients into the flour mixture, add in the walnuts, and stir the mixture together until everything appears moistened (photo 3).

Try your best to not overwork the dough at any point. You should still see little pieces of butter in the dough.

Step 4: Bake the scones

Portion out ¼ cup of dough onto a half sheet baking pan lined with a Silpat silicone mat or parchment paper (photo 4).

After brushing the scones with heavy cream with a pastry brush and sprinkling them with coarse sugar (for extra crunch), bake them at 425°F for 18 to 23 minutes.

Step 5: Make the glaze

While the scones are in the oven, it's time to make the glaze.

Melt the butter and maple syrup together In a small saucepan over low heat, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted powdered sugar (photo 5).

Step 6: Glaze the scones

After the scones have cooled a bit, drizzle them with the maple glaze and allow to set a few minutes.

Questions asked and answered

Here are some questions you might have...

Pro Tip: Choosing maple syrup

What is the best grade of pure maple syrup? That's going to depend on how intense you want the flavor to be.

Maple syrup is graded by its intensity of color and flavor. Here is the current grading systems used by the USDA and Canada:

Grade A Light Amber or Canada No. 1 Extra Light: Grade A golden color, delicate taste
Grade A Medium Amber or Canada No. 1 Light: Grade A amber color, rich taste
Grade A Dark Amber or Canada No. 1 Medium: Grade A dark color, robust taste (can be closer to the Medium Amber designation...it will depend on the brand)
Grade B or Canada No. 2 Amber: Grade A dark color, robust taste

Grade A Dark Amber has the most intense maple flavor, so it's the best to bake with.

Maple and walnuts are perfect for Autumn baking

These Glazed Maple Walnut Scones have a delicious maple flavor with a lovely moist texture that's nicely contrasted by the earthiness of the walnuts. They have a rustic look to them because they're scooped instead of shaped into the traditional wedges.

In other words, Autumn baking flavors for the win!

These Autumn scones are perfect for breakfast, brunch, or as a snack. I can just imagine a steaming cup of tea, a fire, a book, a dog at my feet… (hey, come back to us!)

I know Maple Walnut Scones will be a hit with your family. Enjoy a taste of Autumn baking!