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Maple Walnut Scones

Perfect for an Autumn morning or afternoon snack, these Maple Walnut scones will bring the taste of  Fall flavor to your table.
Adapted from Sally’s Baking Addiction
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American, British
Keyword: Autumn Baking, Cream Scones, High Tea, Maple, Scones, Walnuts
Servings: 12 scones
Calories: 300kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment



  • 1/2 cup heavy cream (4 oz, 113g)
  • 1/4 cup brown sugar (1-3/4 oz, 50g), packed, either light or dark is fine
  • 1/3 cup maple syrup (3-3/4 oz, 100g), Dark Amber (robust taste)
  • 1 large egg (about 2 oz, 56g)
  • 2-1/2 cups all-purpose flour (10-1/2 oz, 300g)
  • 2-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (4 oz, 113g), frozen
  • 1 cup walnuts (4 oz, 113g), chopped
  • 3 Tbsp heavy cream, for brushing on top of scones
  • 1 Tbsp coarse sugar, for sprinkling

Maple Glaze

  • 1 Tbsp butter (1/2 oz, 15g), unsalted
  • 3 Tbsp maple syrup (1-3/4 oz, 50g), Dark Amber, (robust taste)
  • 1/2 cup powdered sugar (2 oz, 56g), sifted


  • Preheat oven to 400°F. Line 2 half sheet baking pans with a Silpat or parchment paper. Set aside.
  • In a medium bowl, whisk the cream, brown sugar, maple syrup, and egg together until no lumps remain. Set aside. In a large bowl, whisk the flour, baking powder, and salt together.
  • Using a box grater, grate the frozen butter and add it into the flour mixture, a little at a time and lightly tossing it and flour together as you go. Once all the butter has been added, cut it into the flour with a pastry cutter, two forks, or your fingers until the mixture resembles coarse meal.
  • Pour the wet ingredients into the flour mixture, add in the walnuts, and stir the mixture together until everything appears moistened. Try your best to not overwork the dough at any should still see little pieces of butter in the dough.
  • Using a large cookie scoop, portion out 1/4-cup mounds of the dough onto prepared baking sheet at least 3-inches apart (you might need to use a spoon to help get the dough out of the scoop...dough will be sticky and a little wet).
  • Brush scones with cream, then sprinkle with coarse sugar if desired.
  • Bake scones for 20-25 minutes, rotating pans after 10 minutes, until lightly golden and cooked through. Remove from the oven and cool on pans as you make the glaze.
  • For glaze, melt the butter and maple syrup together In a small saucepan over low heat, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted powdered sugar. Drizzle over still warm scones and let glaze set about 5 minutes (if you can wait that long!). Serve & enjoy!

Recipe Notes

Measure 1 cup (4-1/4 oz, 120g) whole walnuts to make 1 cup (4 oz, 113g) chopped
Keep your butter can even chill the flour before mixing if it’s a hot day in your kitchen. I find it's best to grate the frozen butter with a box grater and lightly toss it with the flour as you go...the butter won't build up on your cutting board, and will be easier to cut in with the pastry cutter.
Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3-5 days. Glazed or plain scones freeze well, up to 3 months. Thaw overnight in the refrigerator then warm to your liking before enjoying.
Did you make this recipe? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!