Small Batch Maple Walnut Scones Recipe

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

Keyword Maple Walnut Scones

Prep Time 10

Cook Time 15

Time For the Dough to Chill in the Fridge 10

Servings servings

Calories 306kcal

Author Faith Gorsky

Ingredients

13 1/2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 pinch ground fenugreek
2 tablespoons unsalted butter chilled and diced
1/3 cup heavy whipping cream
1 teaspoon pure maple syrup
1/2 teaspoon pure vanilla extract
3 tablespoons walnuts chopped
1 egg yolk beaten with 1 tablespoon water (for eggwash)

US Customary - Metric

Instructions

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. Fold in the walnuts. (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.

Notes

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.

Nutrition