These Maple Walnut Scones with maple glazed for breakfast are perfect when you don’t want to fuss around too much in the kitchen. They are hearty, delicious and easy to make. The best part is that they don’t require any appliances (other than the oven) for these amazing scones to come together.
My sisters loved this recipe and thought it was the bests ones I have ever made… honestly I can’t remember which ones are my favorite since it had been a while since I made some scones. But I think this is about to change since I’m in the scones mode!
It’s funny how everything comes in full circles right? No, and I’m not talking about these scones lol!
I was just thinking the other day that after working on new projects (when we moved to the new house a year and a half ago), that I didn’t have much time for blogging so I put it in the back burner for a long time. At one point I thought I was done with it but my heart always said no… it’s not time to let it go. I love cooking and I LOVE taking images anyway so blogging goes hand in hand with those two passions.
Now that my other “home” projects are under control (decorating it & gardening), I’m happy to be back food blogging full force and I’m not going anywhere!
But now I’m excited about this blog more than ever! I’m determined to become an awesome food photographer and I’m about to start dabbling into making food videos! Now that’s a scary thought!
I’ll expand more on that on another post so stay tuned 🙂 For now, let’s enjoy these delicious scones shall we?
For the Scones
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups (3 sticks) unsalted butter, cubed and chilled
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons ample extract
- 1 cup toasted walnuts
- 1/4 cup raw sugar
For the Maple Glaze
- 1/2 cup confectioners sugar, sifted
- 2 tablespoons plus 2 teaspoons maple syrup
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda, salt & cinnamon. Whisk well until combined.
- Add the pieces of cold butter and cut into the dough using a pastry cutter or fingertips until the mixture resembles small peas.
- In a separate medium bowl, whisk together the egg, 3/4 cup of the butter milk, and the maple extract. Slowly add the wet ingredients into the dry ingredients and then gently knead the dough with your hands until the dough starts to come together.
- Add the walnuts the dough and knead gently to incorporate.
- Move the dough onto a floured surface, and divide it in half. Round each half into disks to be about 1 1/2″ thick.
- Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges. Move the slices onto the prepared baking sheet.
- Brush each wedge with buttermilk, and sprinkle with coarse raw sugar.
- Bake the scones for 25 to 30 minutes (rotating the baking sheet halfway through the baking time), or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.
- Remove the scones from the oven, and cool briefly on the pan.
- When the scones are completely cool, wrap them in plastic and store at room temperature for up to 3 days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
- Whisk together the confectioners’ sugar and maple syrup until the mixture is smooth.
- Drizzle over each scone and let it set for about 10 minutes.
Recipe from book “Baked”.