Recipe by Sandie
"Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet)."
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1 3/4 cups
2 1/2 teaspoons
chilled unsalted butter, cut into pieces
maple flavored extract
Great scone recipe! I toasted the walnuts at 350 for ten minutes. I didn't have maple extract so I used 2 Tbsp. of pure maple syrup. I added 1/2 tsp. of cinnamon to the dry ingredients. I always freeze my butter and grate it into the flour mixture - it makes things a little easier. These came out very nice. They really don't even need the glaze, but I did one anyway: 1/2 c. confectioners' sugar, 2 Tbsp. of real maple syrup, and 1/2 tsp. of vanilla extract.
MY SCONES CAME OUT DRY AND CRUMBLY. IT MAY BE BECAUSE MY BAKING POWDER WAS OLD. I WILL TRY AGAIN WITH FRESH BAKING POWDER.
Just to comment and this might help. The scones should not be crumbly. This is why I do not grate the butter. If you put the dough together with some of the butter in small pieces (not all), the butter will melt in baking and create a moist scone. One other thin, if you have the dough out longer than ezpected, put in the refrigerator again. That way the butter isn't all melted when you go to bake them.
Amazing recipe! I used two tablespoons of maple syrup in the scone recipe, and they turned out wonderful. I think next time, I'll just mix the powdered sugar and some maple syrup together for the icing. As it is, it was nothing special.
This is the first time I've made scones and now I'm hooked! I didn't have any maple extract so I used 2 T. of maple syrup. I also used maple syrup in the glaze. I patted the dough out to about 1" and cut out heart-shaped scones. This recipe made 16 scones. Delicious and so easy!
I've made these twice. The first time I used whole milk and pecans instead of walnuts, and they were great. The second time I used almond milk instead of half and half, and substituted 1/3 the sugar with erithritol. No one could tell any difference, they were just as great.
Delicious! My husband and I love these. (The kids don't like nuts so didn't try them) The first time I made them, the walnuts looked and smelled burnt but I used most of them anyway. Great flavor! The second time, I baked them less time and the nut flavor was not as bold or noticeable. I did use real maple syrup as someone suggested instead of the extract. It make the drizzle frosting very sweet but very good on the scones.
These sound delish! Love Maple and Walnut and Scones. Can't wait to try.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Walnut Scones
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 179
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