Maple Walnut Scones

Name: Maple Walnut Scones
Cook time: 18 min
Yield: 8 servings
Ingredients: 300 g all-purpose flour plus more for dusting; 50 g granulated sugar; 12 g baking powder; 3 g fine salt; 85 g unsalted butter cold, cut into 1 cm cubes; 70 g walnuts roughly chopped; 120 ml whole milk cold; 75 ml maple syrup plus more if glazing; 1 each large egg lightly beaten; 5 ml vanilla extract; 10 ml whole milk cold; 60 g powdered sugar optional glaze; 15 ml maple syrup optional glaze; 10 ml whole milk optional glaze; 20 g butter to serve, softened

These scones are mixed quickly, shaped into a round, cut into wedges, and baked until browned at the edges and set in the center. The base dough delivers maple flavor and walnut crunch; an optional glaze can add a sweeter finish.

By Julienne

Cook time: 18 minutes

Servings: 8

Ingredients

300 g all-purpose flour plus more for dusting
50 g granulated sugar
12 g baking powder
3 g fine salt
85 g unsalted butter cold, cut into 1 cm cubes
70 g walnuts roughly chopped
120 ml whole milk cold
75 ml maple syrup plus more if glazing
1 each large egg lightly beaten
5 ml vanilla extract
10 ml whole milk cold
60 g powdered sugar optional glaze
15 ml maple syrup optional glaze
10 ml whole milk optional glaze
20 g butter to serve, softened

Instructions

Heat the oven to 220 C. Line a baking sheet with parchment paper. The oven is fully preheated and the pan is lined.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and cut it in with your fingers or a pastry cutter until the mixture looks sandy with pea-size butter pieces remaining. The dough base looks uneven and crumbly, with visible butter bits.
Stir in the chopped walnuts. In a small bowl, whisk together 120 ml of the milk, the maple syrup, the egg, and the vanilla. Pour that mixture into the dry ingredients and fold just until the dough comes together; do not overmix. No dry flour remains and the dough is shaggy but cohesive.
Turn the dough onto a lightly floured surface and pat it into a 20 cm round about 2 cm thick. Cut into 8 wedges and transfer them to the prepared baking sheet, leaving space between pieces. Eight shaped scones are on the tray and ready to bake.
Brush the tops with the remaining 10 ml milk. Bake for 16 to 18 minutes, until the tops are golden and the centers feel set when lightly pressed. The scones are golden on top and no longer doughy in the center.
Cool on the baking sheet for 5 minutes, then move to a wire rack. If using the optional glaze, whisk the powdered sugar, maple syrup, and milk together and drizzle over the warm scones. Serve warm, optionally with softened butter. The scones are warm, set, and ready to serve; glaze is glossy if used.