Maple Walnut Scone Recipe
I’m taking off this week for a quick trip to Mexico. This Maple Walnut Scone Recipe
is written by Amber of Bluebonnets and Brownies. Welcome, Amber!
My husband and I don’t have children yet, but we do have a very active nephew and niece that are both in school full time this Fall. My sister is not always so thrilled to be in the kitchen, so I try to help her out by coming up with quick and easy meal ideas.
Recently, she and my brother-in-law made the conscious decision to remove High Fructose Corn Syrup from the kids’ diet wherever they can. This means, much to my nephew’s dismay, no more foil-wrapped breakfast pastries in the car on the way to school.
Something I like even better than toaster pastries for a quick and cozy morning breakfast are these maple sugar scones. This scone recipe is packed with walnuts and all natural maple sugar, they’re a fantastic choice for the morning school run. The scones can be frozen before or after baking, and require only a few minutes to warm in the microwave, oven, or toaster oven.
A recent study showed walnuts to be a super food, rich in Omega 3 Fatty Acids and protein to help little minds stay focused all morning long.
Maple Sugar is made by boiling maple syrup until it granulates. It is lower on the glycemic index than Cane Sugar, and provides that familiar pancake friendly flavor for little mouths to enjoy.
Quick Tips for Making Sweet, Tender Scones
- You can make the scones mini-sized easily by forming two round discs instead of one. Dividing each circle into 8 wedges will give you 16 mini scones – easier for little hands to hold.
Katie’s note: I have this Mini-Scone Pan and I love it for making mini scones. So easy!
- Keep a box of butter in the freezer. Frozen butter is easier to work with in quick breads like scones and biscuits, so you’re never too far away from perfect results.
- Use a cheese grater to grate frozen butter into perfectly even pieces. It’s a super easy way to make sure butter distributes completely, and is a no-mess, no-melt way to get it into the dough. You don’t have to touch the butter like you would with other methods.
- Maple Sugar is great in coffee and tea, and can be a great substitute for cane sugar or honey in most recipes. It can be found online through King Arthur Flour, or in your grocery store. I’ve found it in both the Maple Syrup section and the Sugar section of my grocery store.
Pre-baked and cooled scones can be stored in an airtight container at room temperature for 4-6 days, or in the freezer for up to 3 months.
What’s your go-to make ahead breakfast for busy mornings?
Maple Sugar Scones
Adapted from The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People, by Abby Johnson Dodge
3 cups King Arthur All Purpose Flour
2/3 cup Maple Sugar, plus more for glazing
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
3/4 cup chopped Walnuts
8 tablespoons (1 stick) frozen Unsalted Butter
2/3 cup Heavy Cream (or substitute Buttermilk, plain yogurt, or plain Greek yogurt)
2 tablespoons Pure Maple Syrup, plus more for glazing
1 large Egg
Preheat oven to 400F. Line a baking sheet with parchment paper or silpat liner.
Combine flour, maple sugar, baking powder, baking soda, kosher salt and walnuts in a large bowl. Whisk together thoroughly to combine and aerate.
Grate frozen butter directly into dry ingredients, then mix well into the dry ingredients using a fork or whisk.
In a separate bowl or large liquid measuring cup, combine heavy cream, maple syrup, and egg. Whisk with a fork to combine completely, making sure the egg yolk is completely broken and mixed through.
Add wet ingredients to butter-flour mixture and stir with a rubber spatula until just combined. Remove shaggy dough mass to baking sheet and form with your hands into a roughly 7" round flat disc, or divide in half and create two roughly 4" discs.
Using a butter knife dipped in flour, cut disc into 8 "pie wedges" and separate. Place around the baking tray, roughly 1-2" apart. Brush the top of each wedge with pure maple syrup and sprinkle with more maple sugar.
Bake for roughly 18 minutes, or until they appear golden brown and a toothpick inserted into the center of one scone comes out cleanly.
Katie's Note: I haven't made these scones yet, but you better believe I will be soon! I think I'm going to try part freshly ground whole wheat flour and/or some oat flour or ground oats.
About the Author:
Amber Bracegirdle grew up staunchly Texan in the sprawling city of San Antonio. When work and love took her across the world, her acute homesickness and lack of a good breakfast taco inspired a dive into the kitchen with reckless Tex-Mex abandon.
She devotes her blog to all things Texan and Southern baking and cooking, writing Bluebonnets & Brownies (a nod to the Texas state flower) with a passionate appreciation for her mother and grandmother, who taught her everything she knows about cooking.