Maple Walnut Scones Maple Walnut Scones

Maple Walnut Scones 150 Image by: Maple Walnut Scones 150 Author: Canadian Living

This classic flavour combination is delicious in teatime scones, which have a cakier texture than traditional scones. Excellent served with Sweet Potato Muffins (recipe link below).

  • Portion size 12 servings
  • Credits : Canadian Living Special Issue: Home for the Holidays 2008


Maple icing:


In large bowl, whisk together flour, baking powder, baking soda and salt. Using pastry blender, cut in butter until in coarse crumbs. Whisk together buttermilk, egg, brown sugar and maple extract; add to flour mixture. Sprinkle with walnuts; stir with fork to make soft dough.

With floured hands, press dough into ball. On floured surface, knead 10 times. Pat out into 10- x 7-inch (25 x 18 cm) rectangle; trim sides to straighten.

Cut rectangle into 6 squares; cut each diagonally in half. Place on large parchment paper–lined baking sheet. (Make-ahead: Freeze until solid. Store in airtight container for up to 2 weeks. Bake frozen in 375°F /190°C oven for 20 minutes.)

Bake in 400°F (200°C) oven until golden, 18 to 20 minutes. Transfer to rack; let cool. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks. Thaw before icing.)

Maple icing: In small bowl, whisk together icing sugar, maple syrup and maple extract until smooth; spread over scones. Let stand until set, about 1 hour.

Nutritional facts Per serving: about

  • Sodium 338 mg
  • Protein 6 g
  • Calories 319.0
  • Total fat 14 g
  • Cholesterol 37 mg
  • Saturated fat 6 g
  • Total carbohydrate 45 g


  • Iron 13.0
  • Folate 31.0
  • Calcium 8.0
  • Vitamin A 8.0
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Baking & Desserts

Maple Walnut Scones