Name: Maple Walnut Scones
Yield: Yield: 12 Scones
Cuisine: United States
Ingredients: ¼ cup raw sugar; 1 cup toasted walnuts; ½ teaspoon baking soda; 1 tablespoon baking powder; 1½ cups (3 sticks) unsalted butter, cubed and chilled; 1½ teaspoons cinnamon; ½ teaspoon kosher salt; 1 large egg; 2 teaspoons maple extract (see Baked Note); 4 cups all-purpose flour; 2 teaspoons maple syrup; ½ cup confectioners’ sugar, sifted; ½ cup sugar; 1 cup buttermilk

Preparation info

Yield:
12
Scones

Difficulty
Easy

Appears in

Baked

By Matt Lewis and Renato Poliafito

Published 2008

About

These are not the Small, Delicate Scones of the Clotted Cream and High Tea Variety. These are hearty breakfast treats. Our Maple Walnut Scones have a toasted, homey taste and a dense texture. Serve slightly warm or let them cool and dunk them in your morning coffee as you would a donut.