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I may be developing a slight addiction to scones. For some reason they don’t seem quite as sweet, almost “healthier” than other types of pastries. These maple walnut scones are delicious and not too sweet, just right.

Kitchen Tip: You can make up the wedges, and then freeze an unbaked portion for another day. That way you won’t be tempted to eat them all because, well, they taste better the day they’re made.

Maple Walnut Scones

Created by on March 15, 2016

Ingredients

  • 3 1/2 cups flour
  • 1 cup walnuts, finely chopped
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup butter (chilled)
  • 1 cup milk
  • 1/2 cup maple syrup

Instructions

  1. Combine flour, nuts, baking powder, and salt.
  2. Cut in butter until the mixture resembles coarse crumbs.
  3. Stir in milk and syrup and work into soft dough, kneading 5-6 times. Roll out into a 1/2 inch thick, 7 inch round. Cut into 10-12 wedges. Bake on a greased baking sheet in a preheated oven at 425F until golden, 15-18 minutes. Serve immediately.
Source: Simply in Season

The verdict: Sweet, but not overly sweet. It doesn’t have the large crystals of sugar like the ones at the bakery. Then again, it has fewer calories, too. The maple and walnut flavors aren’t too pronounced. Dry, but not too dry. Then again, it’s fresh out of the oven. Overall it makes a very satisfying breakfast. I can see DH wanting to add cream cheese or jam, but me–I’m a plain kind of girl. Although you wouldn’t know it the way I strut around our local coffee shop 😉

 

 

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