Maple Walnut Scones

by byn on October 7, 2011

in Muffins & Scones

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Baby Wall 2.0 is here! Lydia & Andrew’s new baby Dylan Jackson was born last Sunday afternoon, while I was stuck at the most vile hotel in history on my way back from my work trip. I had my fingers crossed for the two weeks I was away hoping that this little one would ignore his or her due date just like Ethan did. Everything was going great because it turned out Lydia was going to be induced on Sunday, and I was scheduled to return late Saturday night…until my flight got cancelled and I didn’t get home until Monday.

Good thing Lydia requested some scones to have around when the baby was born, and I hopped right on that plan and made a couple of batches for her freezer before I left for my trip. I made pumpkin scones, which made my whole condo smell like fall, and then these maple walnut ones (from the great Baked book). After Ethan was born, Aoife and I were dispatched to Tim Horton’s for a maple dip donut, so I knew these would be a hit!

Maple Walnut Scones

Source: Baked:New Frontiers in Baking

Ingredients

4 cups flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1 1/2 cups (3 sticks) butter, cubed and cold

1 egg

3/4 cup buttermilk

2 tsp maple extract

1 cup toasted walnuts, chopped

1/2 cup icing sugar

2 tbsp maple syrup

2 tsp maple extract

Directions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
  2. Add the butter, and cut in with a pastry blender or fork.
  3. In a medium bowl, whisk together the egg, buttermilk and maple extract. Pour over dry ingredients and gently mix together, then add walnuts. Turn out dough onto a floured surface and knead lightly a few times so everything is mixed together.
  4. Shape the dough into two circles about 1 1/2″ thick. Cut each disk into six wedges and move to a baking sheet lined with parchment paper. Bake at 350 for 25-30 minutes, and let cook completely.
  5. Mix icing sugar, maple syrup and maple extract, and pour over scones in a a stripey or zig zag pattern. If you want to cover the whole scone in glaze, just double the glaze ingredients.

Note: I made a half batch of the recipe and it still made all the scones you see in the picture above. Also, I just realized that one of the first posts on my blog was for Maple Oatmeal Scones that I made for Lydia right after Ethan was born.  So I guess that was in the back of my mind too :)

{ 2 comments… read them below or add one }

frugalfeeding October 8, 2011 at 2:44 am

It must be so annoying having flights cancelled… touch wood it’s never happened to me. The recipe for these sounds lovely.

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Kara Goldsborough October 7, 2011 at 7:43 pm

Congratulations! And awesome scones! What a great combo!

Reply

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