Glazed Maple Walnut Scones

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Preheat oven to 400 °F. Line two half sheet baking pans with a Silpat silicone mat or parchment paper. Set aside.
Note: The instructions below are for making the dough by hand. If you want to use the food processor to make the dough, see the instructions in the post above.
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Make the scones: In a large bowl, whisk 2½ cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon kosher salt together.
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Toss ½ cup unsalted butter into the flour mixture to coat, then use a pastry blender, two forks, or your hands to work the butter into the flour mixture until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
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In a medium bowl, whisk ½ cup heavy cream, ⅓ cup pure maple syrup, ¼ cup brown sugar, and 1 large egg together until no lumps remain.
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Slowly add the cream mixture with 1 cup walnuts (chopped) to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in. Remember, do not over mix the dough - you want to keep that butter cold and separate from the flour.
The amount of liquid to add to the flour mixture depends on the humidity of the day. Squeeze a small amount of dough between your fingers, and add more heavy cream or flour, 1 tablespoon at a time (2 tablespoons maximum), if it's too crumbly or too wet.
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Using an extra large cookie scoop (or an ice cream scoop) to portion out ¼-cup mounds of the dough onto the prepared baking pan 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.
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Brush scones with cream, then sprinkle with coarse sugar if desired.
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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.
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Make the glaze: Heat 3 tablespoons pure maple syrup and 1 tablespoon butter together in a small saucepan over low heat, whisking occasionally. Once the butter has melted, remove from heat and let the mixture cool for 3 minutes.
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Whisk the maple mixture into ½ cup powdered sugar (sifted) and stir until smooth. The mixture will be thick, but should still drizzle from a spoon (like the consistency of molasses). Adjust the icing's consistency with water or powdered sugar in ½ teaspoon increments as needed.
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Drizzle the glaze over the still warm scones and let the glaze set about 10 minutes (if you can wait that long!). Serve & enjoy!
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Storage Instructions: 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.
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Make-ahead instructions: For freshly baked scones anytime, freeze the cut, unbaked scones in a ziplock bag. Take out as many as you want to bake (there's no need to defrost them first), and bake at 375 °F for 20 to 25 minutes.

Special Equipment

Ingredients

For the scones

For the maple glaze

Instructions

Recipe Notes

Nutrition