Description
These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.
Ingredients
- 1 cup coarsely chopped walnuts, divided
- 3 tablespoons all-purpose flour
- 3 tablespoons packed light brown sugar
- 2 tablespoons cold butter
- 2 cups all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup cold butter
- ⅓ cup maple syrup, or as needed
- 1 egg
- 2 tablespoons milk, or as needed
- 1 cup whipped cream (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
- Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant
- about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
- Increase oven temperature to 375 degrees F (190 degrees C).
- Place 3 tablespoons flour
- 3 tablespoons brown sugar
- and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
- Whisk together 2 cups flour
- 2 tablespoons brown sugar
- baking powder
- and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
- Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
- Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife
- but do not separate wedges.
- Bake in the preheated oven until golden brown
- about 15 minutes. Remove immediately from the baking sheet
- and separate the scones. Serve warm with whipped cream and maple syrup.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8