Maple Walnut Scones
These maple walnut scones bring together rich maple flavor, buttery layers, and crunchy walnuts for a cozy, café-worthy treat at home. Finished with a drizzle of maple glaze, they’re perfect for slow weekend mornings, coffee breaks, or a sweet afternoon pick-me-up.
These maple walnut scones feel straight out of your favorite coffee shop, but they’re surprisingly easy to make at home. I love how the maple flavor comes through without being overpowering, and the toasted walnuts add just the right amount of crunch in every bite. If you’re already a fan of my snickerdoodle scones or chai scones, this recipe fits right in with those cozy, bakery-style flavors you know and love.
Why You’ll Love This Recipe
- Irresistible flavor and texture. Enjoy tender, flaky scones with rich maple and crunchy walnuts, just like my maple walnut muffins, all from the comfort of your kitchen.
- Easy to whip up. No mixer required! With just a handful of simple ingredients and about 10 minutes of prep, you can have a batch of homemade scones ready to bake.
- Make ahead option. These scones freeze beautifully and can go straight from freezer to oven. It’s a great way to enjoy fresh-baked scones anytime without baking the whole batch at once!
- Consistently delicious. I started with my trusted scone base and tweaked the flavors, so you get a tender, moist texture every single time!
Ingredient Notes
- All-purpose flour: The base of your scones. Spoon and level, or weight for accuracy to keep the texture light and tender.
- Baking powder: Helps your scones rise. Make sure it’s fresh for the fluffiest results.
- Salt: Enhances the sweet and nutty flavors. Don’t skip!
- Dark brown sugar: Adds a touch of caramel-like sweetness and depth. Light brown sugar works in a pinch.
- Unsalted butter: Cold butter creates those flaky layers. Freeze it before grating it for best results.
- Heavy cream: Adds richness and moisture. Half-and-half works for a lighter option.
- Maple syrup: Brings that signature maple flavor. Don’t use pancake syrup, it won’t give the same depth.
- Egg: Binds the dough and adds richness. Keep it cold for better dough texture.
- Maple extract: Boosts the maple flavor even more.
- Chopped walnuts: Adds crunch and a nutty bite. Toast lightly in a dry pan for extra flavor.
Maple Glaze
- Powdered sugar: For smooth, lump-free glaze.
- Maple syrup: Sweetens and enhances the maple flavor.
- Vanilla extract: Adds warmth and depth.
- Milk: Adjust to get the consistency you like for drizzling. Use more for a thinner glaze.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Other mix-in ideas. You can swap the walnuts with an equal amount of raisins or dried cranberries. You can also use pecans or almonds instead of walnuts. Craving something sweeter? Try chocolate chips instead.
Glaze options. A simple vanilla glaze would taste just as delicious! Omit the maple syrup and increase vanilla to 1 teaspoon and the milk to 2 tablespoons. Another option is to use the cinnamon glaze from my raisin scones.
Make them mini. Split the dough in half and shape each portion into a 6-inch round. Slice each round into 6 wedges to create 12 mini scones.
How to Make Maple Walnut Scones
- In a large bowl, whisk together flour, brown sugar, baking powder and salt. Use a box grater to shred butter into small pieces. Whisk into dry ingredients.
- In a separate bowl or measuring cup, whisk together heavy cream, maple syrup, egg and maple extract. Pour the heavy cream mixture into the flour mixture.
- Gently mix until large dough crumbles form, stir in the walnuts, and avoid over-mixing.
- Use your hands to gently form the dough into a loose ball, adding a little cream if too dry or a bit of flour if too wet. Transfer to a floured surface, press into an 8-inch round, and cut into 8 triangles.
- Place scones on prepared baking sheet. Brush the scones with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats.
- Place in the oven, and bake for 20-22 minutes or until the edges are golden brown. Let cool on the pan for a few minutes before transferring to a wire rack. Drizzle glaze over scones and serve warm or at room temperature.
Expert Tips
Keep everything cold. Chilled butter and sour cream are key to tender, flaky scones. Cold ingredients help create soft layers and rich texture.
Handle the dough gently. Over-mixing warms the dough and develops gluten, which can lead to dense, tough scones.
Start with a fully heated oven. Let the oven preheat, then give it an extra 5–10 minutes before baking. The high heat helps set the scones quickly for a golden exterior and tender center.
Make Ahead and Storage Tips
Make ahead. Prepare the dough, shape it into a disc, and wrap tightly in plastic wrap. Refrigerate for up to 48 hours, then slice and bake when ready.
Storing baked scones. Keep baked scones in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, the day they’re baked.
Freezing instructions. Unbaked scones freeze especially well since the dough is low in moisture. Wrap each scone individually in plastic wrap, then store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator and bake as directed. Baked scones can also be frozen for up to 1 month.
Recipe FAQ
The dough can become dry from adding too much flour. I recommend using a kitchen scale to weigh and measure the flour properly (it’s more accurate than measuring cups).
I don’t suggest using milk since the scones won’t be as moist and they will lose their rich flavor. In a pinch, you can use half and half.
The edges should be lightly golden and the tops set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
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Get the Recipe: Maple Walnut Scones
Ingredients
Maple Walnut Scones
- 2 cups (250 g) all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 Tablespoons dark brown sugar
- 5 Tablespoons unsalted butter, cold and cut into ½-inch cubes
- ¼ cup (60 ml) heavy cream, cold
- 3 Tablespoons (45 ml) pure maple syrup, not pancake syrup
- 1 large egg, cold
- 1 teaspoon maple extract
- ¾ cup (90 g) chopped walnuts
Maple Glaze
- 1 cup (120 g) powdered sugar, sifted
- 1 Tablespoon pure maple syrup, not pancake syrup
- ½ teaspoon vanilla extract
- 1 Tablespoon milk or cream
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, brown sugar, baking powder and salt.
- Use a box grater to shred butter into small pieces (it's best if the butter is frozen). Whisk into dry ingredients.
- In a separate bowl or measuring cup, whisk together heavy cream, maple syrup, egg and maple extract. Pour the heavy cream mixture into the flour mixture.
- Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!) Stir in walnuts.
- Use your hands to form dough into a loose ball. If the dough is too dry and doesn’t come together, add another Tablespoon of cream. If the dough is too wet (like cookie dough), add another Tablespoon of flour. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.
- Place scones on prepared baking sheet. Brush the scones with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
- Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
- Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack. Serve scones warm or at room temperature.
- For the glaze, whisk together confectioners’ sugar, maple syrup and vanilla. Add milk if needed for thinner consistency. Drizzle glaze over scones and serve.
