These maple walnut scones are delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve the scones warm — with or without butter and maple syrup.
Ingredients
- walnuts: 1 cup (chopped)
- ¾ cups all-purpose flour: 1 piece
- white sugar: 0.5 cup
- ½ teaspoons baking powder: 2 piece
- salt: 0.25 tsp
- chilled unsalted butter: 6 Tbsp (cut into pieces)
- egg: 1 piece
- half-and-half: 0.25 cup
- maple extract: 1 tsp
- vanilla extract: 0.5 tsp
- confectioners' sugar: 0.5 cup
- hot water: 2 tsp
- maple flavored extract: 0.125 tsp
Metric Conversion
Stages of cooking
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Set oven rack to lower center of oven. Preheat the oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the oven for 3 to 5 minutes. Cool.
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Whisk together flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in flour mixture to coat. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in half-and-half, maple extract, and vanilla extract. Stir dry ingredients into wet ingredients, mixing until just blended, switching from a spoon to your hands as mixture comes together. Place dough in the refrigerator for 10 minutes.
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Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4-inch circle. Cut into 8 wedges.
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Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
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Stir together confectioners' sugar, hot water, and remaining maple extract. Drizzle on scones to glaze.
