Walnut & Maple Scones
Soft fluffy scones with a delicious crunch of walnuts and subtle hint of maple. I like to make these in one round, but you could cut out as individual scones. I don’t always toast the walnuts first if I’m pressed for time, but it does make them extra tasty.
Makes 8 scones (pictured)
- 40g chopped walnuts
- 210g plain flour
- 2 tsp baking powder
- Pinch salt
- 75g butter
- ½ cup milk + ½ tbsp lemon juice
- 50g maple syrup (just less than ¼ cup)
- ¼ cup icing sugar
- Tiny pinch of salt
- 1 tbsp maple syrup (approx.)
- Preheat oven to 220°c or 200°C fan. Line a baking tray with silicone sheet or baking paper.
- Optional: In a dry pan, lightly toast the walnuts over a low-medium heat for a few minutes. (Tossing to make sure they don’t burn). Leave to one side.
- Stir the lemon juice into the milk to make homemade buttermilk. Leave to one side.
- In a large bowl, sieve the flour, baking powder and salt.
- Work in the cold butter until the mixture resembles fines breadcrumbs. (I use fingers or a pastry cutter). Mix through the chopped walnuts.
- In a separate bowl, stir together the buttermilk and maple syrup.
- Add the wet ingredients into the dry ingredients and mix to form a soft dough.
- Tip onto a lightly floured benchtop and gently shape into a circle (approx. 18cm wide). Don’t overwork the dough.
- Lift onto a baking tray. Brush with milk and sprinkle over a little brown sugar. Using a sharp knife, cut into 8 wedges, slightly separating to help them cook through.
- Bake for approx. 15-18 mins or until risen and lightly golden.
To make the glaze: Combine the maple syrup with sieved icing sugar and a tiny pinch of salt. Add extra maple syrup or hot water to make the right consistency. Drizzle over slightly cooled scones.
- Best eaten on day of making (although they will keep for a couple of days in a sealed container at room temperature).
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