Real Recipes From Real Home Cooks ®

spiced scones with a maple and walnut glaze

(1 rating)
Recipe by
Kathy Williams
Rock Hill, SC

Made these for a co-worker who also loves scones.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For spiced scones with a maple and walnut glaze

  • 2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    fine salt
  • 2 Tbsp
  • 1 Tbsp
  • 1/2 tsp
  • 1/4 tsp
  • 5 Tbsp
    butter, unsalted
  • 1 c
    heavy cream, cold, plus more for brushing scones
  • 1/2 tsp
    maple extract
  • 1 c
    walnuts, roasted, and finely chopped, divided
  • 1-2 Tbsp
    brown sugar
  • 1/2 c
    powered sugar
  • 1/4 tsp
  • 1 Tbsp
  • 1/2 tsp
  • 1/4 c
    or more of pure maple syrup
  • 1/2 c
    of roasted walnuts
  • heavy cream

How To Make spiced scones with a maple and walnut glaze

  • 1
    Roast walnuts until fragrant and lightly brown. In a bowl add the walnuts and toss in the brown sugar to coat. Cool.Using a food grinder or a pastic bag; grind or smash walnuts into tiny peices. Set aside
  • 2
    Preheat oven 400F. Sift flour, baking powder, cinnamon, nutmeg, ginger and sugar. Using a pastry blender, cut in cold butter with flour. The mixture should look like coarse crumbs.
  • 3
    Make a well in the flour and pour in heavy cream and maple extract. Fold everything together just to incorporate. Do not over work the dough.
  • 4
    Fold in 1/2 cup of the walnuts. Turn out onto a baking pan lined with parchment paper. Shape into a 8 inch cirlce about 1/4 inch thick.
  • 5
    Cut dough into 8 wedges. Separate wedges about two inches apart. Brush scones with cream. Pake in oven for 15-18 minutes or until light golden. Do not over bake. Let scones cool for at least 20 minutes before applying the glaze.
  • 6
    FOR GLAZE. Sift powder sugar in a microwave bowl. Stir in maple syrup,and cinnamon until smooth. Add vanilla and butter. Add more maple syrup to your taste.
  • 7
    Microwave on high for 30 seconds. Whisk to smooth out lumps. Add the remaining roasted walnuts. Add more cream, if necessary to desire consistancey.

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