Maple Nut Scones

The simplicity of this recipe for maple nut scones will make you wonder why you haven’t made them sooner. They have a soft, crumbly texture and are completed with a drizzling of delicious maple glaze. Perfect for your next brunch and even better as a snack.

Maple syrup is my favorite sweetener. I have it on my oatmeal in the morning, in my coffee, in baked goods and in my cooking. It gives whatever you’re cooking its unique and subtle taste.

But it really shines in this scone recipe, where you get that wonderful maple flavor in the dough as well as the glaze. Christopher prefers his maple nut scones without the glaze, but I think the glaze enhances them with just the right amount of sweetness.

How will you make them?

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Helpful tips

• Do not over mix the dough. Over mixing will cause your scones to be hard and tough.
• Make sure to use cold butter, I take it out at the last moment before I cut it into the flour mixture.
• You will not use up all the glaze, but I find that if I make less, I feel like I’ll run out.
• The scones freeze beautifully. Make sure the glaze is fully set and the scones are completely cooled. I use a gallon ziplock bag and place them in a single layer.

Ingredients and substitutions

• Flour – I use sprouted spelt flour. I love this stuff and use it pretty exclusively. The only time I differ is when I need the finished product to look lighter like in this pistachio cookie recipe or gnocchi.
• Sugar – I use organic cane sugar in this recipe, not the processed white sugar.
• Baking powder – This helps the scones rise.
• Salt – I use sea salt.
• Maple syrup – I always use pure maple syrup as I don’t like the ingredients they put in the fake stuff. Real maple syrup costs more but the taste is outstanding.
• Butter – I always use real butter.
• Half & Half – I use organic. I have used light cream and heavy cream before when I’ve made this recipe but lately I’ve been liking half & half.
• Walnuts – I use organic and buy them from Trader Joe’s, already chopped.
• Confectioner’s sugar – Perfect for the glaze.

How to make maple nut scones

Pre-step

Preheat oven to 400 degrees Fahrenheit. Gather mixing bowls, pastry blender and whisk and line a large jelly roll pan with parchment paper.

Step one

Gather the ingredients – flour, sugar, baking powder, salt, walnuts, half & half and maple syrup.

Step two

Place the flour, sugar, baking powder and salt in the glass bowl. (A) I use the pastry blender to mix the ingredients together.

Step three

Cut the cold butter into pats into the flour mixture. (B)

Step four

Cut the butter into the flour mixture with the pastry blender until the butter is in pea sized pieces. (C)

Step five

Add walnuts, half & half and maple syrup. (D)

Step six

Take a rubber spatula and mix the dough until it is just mixed. As you can see, it looks ‘rough’, but that is normal.

Step seven

Take your hands and lightly knead the dough in the bowl for one minute. I knead it in the bowl because I don’t want to over do it. Remember you want soft textured scones not hard.

Step eight

Sprinkle a little flour on a marble pastry stone. Divide the dough in half and shape each in a long rectangle.

Step nine

Cut them into triangles, so you get 12 scones. Place them on the parchment paper.

Step ten

Bake for 13 minutes. As we know every oven is different, so I’d say to check them at 12 minutes. When we lived in a different house with a different oven, they took 15 minutes. The edges should look a little brown and if you touch the scone, the surface should give a little.

Glaze Time

Step eleven

Gather the ingredients for the glaze: confectioner’s sugar, butter and maple syrup.

Step twelve

Place the maple syrup and butter in a pan and heat them up so the butter melts. Take the pan off the heat and whisk in confectioner’s sugar until the mixture is creamy.

Step thirteen

Scoop glaze in a small plastic sandwich bag, cut a hole in one corner and squeeze the glaze over the scones; use as much or as little as you want! Sprinkle some chopped walnuts over the glaze, if you so desire.

Time to eat them. Do you hear me? It’s time to eat, so I plate one.

Let’s see the overhead view.

So delicious!

I hope you enjoyed this maple nut scones recipe!

Other scone or biscuit recipes

• Pumpkin
•  Blueberry
• Sweet potato biscuits

What’s your favorite scone flavor? Leave me a comment as I’d love to know.

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Maple Nut Scones

There is nothing like a delicious scone in the morning! Especially these wonderful maple nut scones!

5 from 19 votes

Print Pin Rate

Course: Breakfast

Cuisine: Breads

Keyword: maple nut scones, maple recipes, scones

Prep Time: 10 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 23 minutes minutes

Servings: 12 scones

Calories: 270kcal

Author: Elaine Benoit

Ingredients

Scones

• 2 cups spelt flour
• 1/4 cup sugar
• 2 tablespoons maple syrup
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 8 tablespoons cold butter (one stick)
• 1/2 cup half & half (or light cream)
• 1/2 cup chopped walnuts

Glaze

• 1/4 cup maple syrup
• 1/4 cup butter
• 1 1/2 cups confectioner’s sugar

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 400 F
• Add flour, sugar, baking powder and salt in a large mixing bowl
• Cut in the COLD butter with a pastry blender or a couple knives
• Add half & half, maple syrup and walnuts and mix with a spatula until it is just combined. Do not over mix the dough
• While the dough is still in the bowl, use your hands to knead the dough for one minute. Don't over knead the dough
• Flour your working surface (I used a marble pastry board) and divide the dough into two pieces. I shape them into two rectangles
• Cut each piece into triangles. I get 6 scones per rectangle
• Place the scones on a parchment paper lined jelly roll pan, leaving space between each scone
• Place pan in oven and bake for 12 – 15 minutes. They should be lightly browned around the edges and have a little give if you touch them

Glaze

• Place the butter and maple syrup into a small saucepan and heat until the butter is melted. Whisk the confectioner’s sugar in it until creamy
• Scoop some glaze in a sandwich bag, cut one of the corners of the bag and squeeze as much glaze as you want over scones
• Eat
• Smile
• Enjoy

Equipment

glass bowl

rubber spatula

pastry blender

jelly roll pan

whisk

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Notes

Helpful Tips

• Do not over mix the dough. Over mixing will cause your scones to be hard and tough.
• Make sure to use cold butter, I take it out at the last moment before I cut it into the flour mixture.
• You will not use up all the glaze, but I find that if I make less, I feel like I’ll run out.
• The scones freeze beautifully. Make sure the glaze is fully set and the scones are completely cooled. I use a gallon ziplock bag and place them in a single layer.

Nutrition

Serving: 1scone | Calories: 270kcal | Carbohydrates: 41.99g | Protein: 3.83g | Fat: 16.41g | Saturated Fat: 8.24g | Cholesterol: 33.96mg | Sodium: 131.37mg | Potassium: 124.54mg | Fiber: 2.99g | Sugar: 25g | Vitamin A: 387.12IU | Vitamin C: 0.09mg | Calcium: 58.57mg | Iron: 1.16mg

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Originally published October of 2016.

Elaine Benoit

Website | + posts

From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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