Perfect for an Autumn morning or afternoon snack, Glazed Maple Walnut Scones are sweetened with maple syrup and brown sugar with crunchy walnuts for texture and topped with a sweet maple glaze. You'll want to make these easy Fall-inspired drop scones again and again!
½cup(114grams)unsalted butter, frozen and grated, see Recipe Notes
½cup(120grams)heavy cream, plus more for brushing on top of scones
⅓cup(104grams)pure maple syrup, Dark Amber, robust taste
¼cup(55grams)brown sugar, packed, light or dark
1(50grams)large egg
1cup(117grams)walnuts, coarsely chopped
1tablespoon(15grams)coarse sugar, for sprinkling, optional
For the maple glaze
3tablespoons(50grams)pure maple syrup, Dark Amber, robust taste
1tablespoon(15grams)butter, unsalted
½cup(60grams)powdered sugar, sifted
Instructions
Preheat oven to 400 °F. Line two half sheet baking pans with a Silpat silicone mat or parchment paper. Set aside.
Make the scones: In a large bowl, whisk the flour, baking powder, and salt together.
Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands to work the butter into the flour until coarse, pea-sized crumbs appear. Set aside.
Coarsely chop the walnuts into medium-sized pieces.
In a medium bowl, whisk the heavy cream, maple syrup, brown sugar, and egg together until no lumps remain.
Pour the cream mixture into the flour mixture, add in the walnuts, and stir just until the dough appears moistened. Try your best to not overwork the dough at any point. You should still see little pieces of butter in the dough.
Using a large cookie scoop or an ice cream scoop to portion out ¼-cup mounds of the dough onto the prepared baking pan at least 3 inches apart. You might need to use a spoon to help get the dough out of the scoop. The dough will be sticky and a little wet.
Brush scones with cream, then sprinkle with coarse sugar if desired.
Bake scones for 18 to 23 minutes, rotating pans after 10 minutes, until lightly golden. Remove the scones from the oven and let them cool for a few minutes.
Make the glaze: While the scones are baking, you can prepare the maple glaze. Heat the maple syrup and butter together in a small saucepan over low heat, whisking occasionally. Once the butter has melted, remove from heat and let the mixture cool for 3 minutes.
Whisk the maple mixture into the sifted powdered sugar and stir until smooth. The mixture will be thick, but should still drizzle from a spoon (like the consistency of molasses). Adjust the icing's consistency with water or powdered sugar in ½ teaspoon increments as needed.
Drizzle the glaze over the still warm scones and let the glaze set about 10 minutes (if you can wait that long!). Serve & enjoy!
Storage Instructions: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3 to 5 days. Glazed or plain scones freeze well, up to 3 months. Thaw overnight in the refrigerator then warm to your liking before enjoying.
Make-ahead instructions: For freshly baked scones anytime, freeze the cut, unbaked scones in a ziplock bag. Take out as many as you want to bake (there's no need to defrost them first), and bake at 375 °F for 20 to 25 minutes.
Notes
How you cut up your butter isn't as important as keeping it cold. Generally I'll grate frozen butter on a box grater (mostly because I don't have butter defrosted). If you'd rather, cut chilled butter into small ½-inch cubes. Either way will work.Measure 1 cup (120 grams) whole walnuts to make 1 cup (113 grams) of chopped walnuts.