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maple walnut scones featured image

Small Batch Maple Walnut Scones Recipe

These Maple Walnut Scones are tender inside with a beautifully golden flaky crust outside, and have a hint of maple aroma and a subtle nutty flavor from walnuts.
Course Bread, Breakfast, Brunch
Cuisine British
Prep Time 10 minutes
Cook Time 15 minutes
Time For the Dough to Chill in the Fridge 10 minutes
Servings 4 servings
Calories 306kcal



  • Preheat oven to 425F; line a baking sheet with parchment paper or a silpat liner.
  • Whisk together the flour, sugar, baking powder, salt, nutmeg, and fenugreek in a medium bowl.
  • Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Whisk together the cream, maple syrup, and vanilla in a small bowl, and stir it into the flour mixture being careful not to over-mix. (The dough should come together, but not be too wet.)
  • Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer (or better yet, let it chill overnight in the fridge).
  • Shape the disk into a square (or as close to a square as you can get it), and then cut it into 2 pieces on the diagonal.
  • Transfer the scones to the prepared baking sheet, lightly brush the tops with the eggwash (or heavy cream), and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely.


  • Serving Size: Each scone is quite large, so 1 serving = half of a scone.
  • Storage and Reheating: In general, scones are best served the same day they’re baked. However, you can store leftover scones in an airtight container at room temperature for up to 3 days. To reheat scones, place them on a baking tray in a preheated 350F oven for about 5 minutes.


Serving: 0.5of scone | Calories: 306kcal | Carbohydrates: 29g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 158mg | Potassium: 190mg | Fiber: 1g | Sugar: 7g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg