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    Home » Biscuits & Scones

    Published Sep 20, 2019 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Easy Glazed Maple Walnut Scones

    Jump to Recipe
    Glazed Maple Walnut scones on purple towel Pinterest banner.
    Maple Walnut Scones on a white tray with a sunflower on a blue background from overhead Pinterest banner.
    Maple Walnut Scones on a white tray with a sunflower on a blue background from overhead Pinterest banner.

    Perfect for an Autumn morning or afternoon snack, Glazed Maple Walnut Scones are sweetened with maple syrup and brown sugar with crunchy walnuts for texture and topped with a sweet maple glaze. You'll want to make these easy Fall-inspired drop scones again and again!

    Glazed Maple Walnut scones on purple towel. this …

    Why this recipe works

    • Robust maple syrup gives both the scones and glaze great flavor
    • Using grated frozen butter is easier to cut into the flour than cubed butter
    • Drop scones are easy to shape and have a rustic look

    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.

    Jump to:
    • Why this recipe works
    • How to create a new recipe
    • What you need
    • How to make drop scones
    • Questions asked and answered
    • Pro Tip: Choosing maple syrup
    • Maple and walnuts are perfect for Autumn baking
    • Related Recipes
    • Recipe
    • Comments

    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.

    a small scone
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    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.

    Collage of maple walnut scone dough and glaze ingredients portioned in glass bowls from overhead.
    Ingredients for the scones (top) and glaze (bottom)

    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.

    Chopped walnuts on a cutting board with knife.
    Chop the whole walnuts to a medium size...not too fine or too coarse (thanks, Goldilocks!)

    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!

    Collage of grating and cutting in butter for scones.
    Grating frozen butter to cut into flour mixture

    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.

    Collage of mixing dough for scones.
    Mixing in the wet ingredients and walnuts

    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.

    Collage of portioning out the maple walnut scone dough.
    Prepping the Maple Walnut Scone dough for baking

    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).

    Collage of making maple glaze.
    Preparing the maple glaze

    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.

    Collage of Maple Walnut scones after baking and glazing.
    Maple Walnut Scones after baking and glazing

    Questions asked and answered

    Here are some questions you might have...

    Why is maple syrup so expensive?

    Basically, it's because maple syrup production is a labor intensive process. Pure maple syrup is made by boiling down the sap from the maple tree (a process similar to making boiled apple cider). Plus, the sugaring season, that is, the season that the sap is most abundant for boiling to make syrup, is only a few weeks long, in early spring.

    Is maple syrup healthy?

    As a sweetener, maple syrup is better for you than sugar because it contains antioxidants and minerals. And, it has less overall sugar and less fructose per tablespoon than honey.

    What are drop scones?

    Great question, and no, it doesn't involve picking anything up off the floor. At least I hope not.

    Drop scones mean that instead of rolling the dough into a big disk and cutting it into wedges (like with Orange Cranberry scones), you scoop out mounds and drop them directly onto your baking pan.

    I use a large cookie scoop that holds about ¼ cup of dough to shape my rounds. If that's not handy, you can use an ice cream scoop or just two spoons. On the plus side, there’s no need to chill the shaped scones before baking.

    Maple Walnut Scones on a white tray with a sunflower on a blue background.

    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!

    Maple Walnut Scones on a white tray with a sunflower on a blue background.

    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!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Homemade biscuit & scone recipes are easy to create once you remember their 3: 1 : 2 recipe ratio of 3 parts flour, 1 part fat, and 2 parts liquid (by weight).

    But the real beauty of biscuits and scones are their endless variations. They can be savory or sweet, and customized with different flours, liquids, and mix-ins, and can even incorporate sourdough starter discard.

    The variety comes in when you play with the flavorings. Here are a few ideas to try...

    • Biscuits stacked on a red & white striped towel nestled in a bowl.
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    • Orange Cranberry scone on white plate in foreground & stacked on blue plate in background.
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      Easy Strawberry & Blueberry Shortcakes
    • Chocolate chip cream scone on a white plate with a fork & more on a colorful plate behind all over a purple checked towel.
      Chocolate Chip Cream Scones

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Glazed Maple Walnut scones on purple towel.

    Easy Glazed Maple Walnut Scones

    Tammy Spencer
    Perfect for an Autumn morning or afternoon snack, Glazed Maple Walnut Scones are sweetened with maple syrup and brown sugar with crunchy walnuts for texture and topped with a sweet maple glaze. You'll want to make these easy Fall-inspired drop scones again and again!
    Adapted from Sally’s Baking Addiction
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 30 mins
    Cook Time 25 mins
    Cooling Time 15 mins
    Total Time 1 hr 10 mins
    Course Breakfast & Brunch, Dessert
    Cuisine American, British
    Servings 12 scones
    Calories 359 kcal

    Equipment

    • 2 half sheet baking pans
    • Silpat silicone mat or parchment paper
    • box grater
    • pastry blender
    • large cookie scoop (4 tablespoons)
    • pastry brush
    • sifter
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the scones

    • 2½ cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter, frozen and grated
    • ½ cup heavy cream
    • ⅓ cup pure maple syrup, Dark Amber, robust taste
    • ¼ cup brown sugar, packed, light or dark
    • 1 large egg
    • 1 cup walnuts, coarsely chopped
    • 3 tablespoons heavy cream, for brushing on top of scones
    • 1 tablespoon coarse sugar, for sprinkling

    For the maple glaze

    • 1 tablespoon butter, unsalted
    • 3 tablespoons pure maple syrup, Dark Amber, robust taste
    • ½ cup powdered sugar, sifted

    Instructions
     

    • Preheat oven to 425 °F. Line two half sheet baking pans with a Silpat silicone mat or parchment paper. Set aside.
    • Make the scones: In a large bowl, whisk the flour, baking powder, and salt together.
    • Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands, to work the butter into the flour until coarse, pea-sized crumbs appear.
    • In a medium bowl, whisk the heavy 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. Try your best to not overwork the dough at any point. You should still see little pieces of butter in the dough.
    • Using a large cookie scoop or an ice cream scoop to portion out ¼-cup mounds of the dough onto prepared baking sheet at least 3-inches apart. You might need to use a spoon to help get the dough out of the scoop. The dough will be sticky and a little wet.
    • Brush scones with cream, then sprinkle with coarse sugar if desired.
    • Bake scones for 18 to 23 minutes, rotating pans after 10 minutes, until lightly golden. Remove the scones from the oven and let them cool for a few minutes.
    • Make the glaze: While the scones are baking, you can prepare the maple glaze. Heat 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.
    • Drizzle over the still warm scones and let the glaze set about 5 minutes (if you can wait that long!). Serve & enjoy!
    • Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3 to 5 days. Glazed or plain scones freeze well, up to 3 months. Thaw overnight in the refrigerator then warm to your liking before enjoying.

    Notes

    Measure 1 cup (120 grams) whole walnuts to make 1 cup (113 grams) chopped
    How you cut up your butter isn't as important as keeping it cold. Generally I'll grate frozen butter on a box grater (mostly because I don't have butter defrosted). If you'd rather, cut chilled butter into small ½-inch cubes. Either way will work.

    Your Notes

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    Nutrition

    Serving: 1 sconeCalories: 359 kcalCarbohydrates: 42 gProtein: 5 gFat: 20 gSaturated Fat: 9 gCholesterol: 53 mgSodium: 219 mgPotassium: 121 mgFiber: 1 gSugar: 19 gVitamin A: 457 IUVitamin C: 1 mgCalcium: 106 mgIron: 2 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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