Maple Walnut Scones Recipe

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Most Helpful Positive Review

Nov 30, 2009

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.

—Jillian

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Most Helpful Critical Review

May 24, 2010

MY SCONES CAME OUT DRY AND CRUMBLY. IT MAY BE BECAUSE MY BAKING POWDER WAS OLD. I WILL TRY AGAIN WITH FRESH BAKING POWDER.

—Suefood

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37 Ratings

Jan 27, 2010

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.

—Sandie

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Mar 04, 2010

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.

—JBOITX

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May 17, 2010

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!

—Cookie Diva

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Mar 15, 2010

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.

—Samia

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Nov 20, 2009

These sound delish! Love Maple and Walnut and Scones. Can't wait to try.

—Phyllis

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Aug 19, 2010

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.

—Diane

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Nutrition

Calories
371 kcal
19%

Carbohydrates
43.7 g
14%

Cholesterol
52 mg
17%

Fat
19.9 g
31%

Fiber
1.7 g
7%

Protein
6.2 g
12%

Sodium
239 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Maple Walnut Scones

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 371
Calories from Fat: 179

% Daily Value *
Total Fat 19.9g 31 %
Saturated Fat 7.1g 36 %
Cholesterol 52mg 17 %
Sodium 239mg 10 %
Potassium 117mg 3 %
Total Carbohydrates 43.7g 14 %
Dietary Fiber 1.7g 7 %
Protein 6.2g 12 %
Sugars 20.5g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 15 %
Iron 20 %
** Thiamin 27 %
Niacin 23 %
Vitamin B6 6 %
Magnesium 11 %
Folate 38 %

* 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.