Maple and walnut are a quintessential American combination, so of course we thought it was high time we added a maple walnut scone recipe to our repertoire.
I call this a quintessential American combination for a number of reasons. First off, it’s a well-known and well-loved flavor pairing here in the States. Secondly, there is a lot of history in a scone recipe like this. Scones have been being made in North America since the colonial days, and both walnuts and sugar maples, where maple syrup comes from, are indigenous to North America.
I kept this recipe simple. I know, I’m shocked, too, but there’s really no reason to mess with this classic scone. I started with my favorite fluffy scone recipe, did a little work with the maple and sugar, added some walnuts, and boom. I think this is the perfect maple walnut scone recipe. I even gave it a little sprinkle of maple dust on top, just because.
One of the best parts about this scone is that it lends itself well to so many different tea flavors. None of us can come to agreement on the perfect pairing of tea for this one, but our Heritage Blend maple black tea is always a good choice. Other favorites include our Porch Sippin’ pecan tea and our Toasted Nut Brûlée caramel nut tea. However, if you want something without caffeine, our decaf No Obligations roasted almond tea with cinnamon/hazelnut is the way to go.
Make It a Party Menu
Thinking of making this scone part of a larger tea party? Start with a goat cheese stuffed, walnut-topped cherry tomato. Then move to a light and bright fruit and nut salad or a bowl of caramelized carrot and sweet potato soup with a drizzle of maple syrup on top. Paired with a maple walnut scone, either is the perfect thing to fill you up. You can also try Monte Cristo tea sandwiches with a maple dip. Finally, our mixed nut and seed tarts are a fabulous dessert that will round out the maple-walnut theme.
Maple Walnut Scones
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons brown sugar or maple sugar, plus more for topping
- 1/2 cup cold butter, cut into pats
- 1 large egg
- 1/2 cup cold milk, plus more for brushing
- 1/2 teaspoon maple flavoring, optional
- 1/2–3/4 cup chopped walnuts
Preheat the oven to 425 degrees.
Combine flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add in the butter and, using a fork, mix until a crumbly mixture is formed.
In a small bowl, whisk together the egg, milk, and maple flavor. Add the egg mixture to the flour mixture until well blended.
Add the walnuts to the bowl and mix until just incorporated.
Transfer the dough to a piece of parchment or lightly greased work surface (a floured surface will only dry out the dough more). Flatten the dough to about 1/2 or 3/4 of an inch thick. Using a butter knife or pizza cutter, cut the dough into triangles.
Place the scones on a parchment-lined baking sheet and brush with a small amount of milk. Sprinkle with maple sugar to taste (about 2 tablespoons total works well).
Place in the oven and bake for 18 to 20 minutes, or until the tops are a medium golden brown.
Remove from heat and serve.