Maple Walnut Scones

New Hampshire Maple Walnut Scones
From: The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook

Makes 16 large scones


3.5 c unbleached all purpose flour
4 tsp baking powder
1 tsp salt
2/3 c (4.25 oz) unsalted butter (cold, sliced up small)
1 c (4 oz) finely chopped walnuts (roast in oven 350 degrees 7 to 9 min)
1 c (8 oz) milk
1/2 c (6 oz) maple syrup
1/2 tsp maple flavoring (optional)

(One Bowl) Directions:

Preheat oven to 425 degrees.

In big bowl, mix milk, maple syrup, and maple flavoring. Add flour, baking powder, and salt. Mix well until soft dough forms. Add walnuts.

Flour work surface. Scrape dough out of mixing bowl and onto floured surface. Divide dough in half.

With each half: pat dough into 7 inch circle, about 7/8 inch thick. Transfer onto lightly greased cookie sheet. Be careful, the dough is goopey.

With a sharp knife or pizza wheel, divide dough circle into 8 wedges. Scoot them so they are not flush with each other.

Brush with maple syrup. (Alternative: brush with brown sugar and butter mix).

Bake scones for 15 to 18 minutes, or until golden brown. Remove from oven and brush with any remaining maple syrup (or the brown sugar butter mix).

Wait a few minutes, transfer to cooling rack.

Serve warm or at room temperature. Tastes great with maple butter, maple cream, or jam. I make a butter, brown sugar, maple syrup, vanilla extract, ginger syrup frosting.

Alternate method: tastes great without walnuts. Fabulous with brown sugar butter frosting. Could also add some softened cream cheese to frosting for great results.

Alternate 2: do not add the walnuts to the dough. Mix the walnuts with some brown sugar and cinnamon. Spread walnut brown sugar mix on top of a 1/2 inch thick 7 inch diameter dough circle. Put a second 1/2 inch thick 7 inch diameter dough circle on top of the first one (to cover the walnut spread). Cut and bake as directions above indicate.


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