Canadian Maple Scones

Canadian Maple Scones

jowolf2 52

"These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup."
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45 m servings 477 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
  2. Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
  3. Increase oven temperature to 375 degrees F (190 degrees C).
  4. Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
  5. Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
  6. Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
  7. Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.
  8. Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.



I used this recipe my very first time making scones and they came out perfect- they had that light scone texture and were slightly sweet and maple-y! Very easy recipe to follow and delicious wit...

These scones are delicious, moist and tender; love the toasted walnuts. I substituted 1/4 cup whole wheat flour just for a little extra flavor. Seemed like the recipes made too much topping, but...

Very good and will make again. I forgot to add the baking powder, but came out just fine. I also did not knead since I pressed into the scone pan. I loved the roasted nuts! I used a scone pan an...

These were okay, nothing exceptional. Not really a maple flavor even though I used pure maple syrup. I wasn't impressed by the topping, ended up adding more brown sugar because it was bland and...

These had a really good, mild flavor, which is what I like in a scone. Because I didn't have real maple syrup, I added a bit of maple extract to butter syrup. I might add a little cinnamon the n...