Maple Walnut Scones

Breakfast that will make your mouth water - a classic, flaky scone topped with a sweet maple-vanilla glaze and a sprinkling of walnuts. These are sure to be a hit at your next brunch!

Despite my incredibly catchy and descriptive blog title (#HUMBLE - Kendrick Lamar - Jess Peterson), I have actually probably made scones, like, twice in my life.

Scratch that - three times, now that I've made these! 

Now, it's not that I don't like scones - it's just that they really are best when they're served fresh and warm out of the oven. And if I'm cooking for a brunch, 9 times out of 10 I make a caprese salad because I have a basil addiction, and the 10th time I'm making polacsintas (Hungarian crepes rolled with a sweet filling - recipe to come when I find a way to make them pretty for pictures!).

That all changed last Friday when I snagged a Maple-Pecan scone from Three-Fifty Bakery while walking home from the gym.

HOLLLLLLY SHIT, Y'ALL! THAT BABY WAS GOOD! The seed was immediately planted in my head to recreate them. So on Sunday morning, when I was trying to convince my friends to come over and keep me company while I sat on my couch watching TV all day, it was a no brainer on what to make.

These scones are super different from the one I had from Three Fifty but that's fine because they perfectly capture the flavor profile I wanted to recreate and that's all that matters. Also, I had walnuts and not pecans on hand, so I used those. Make it work, fam. Make it work.

Maple Walnut Scones


To make 6 scones, you will need:
- 2 1/4 cups unbleached all purpose flour
- 1 1/2 T baking powder
- 1/4 cup light brown sugar, packed
- Pinch salt
- 1/2 cup (1 stick) unsalted butter, COLD, diced into small cubes
- 1 egg
- 1 t vanilla extract
- 3/4 cup heavy cream, cold
- 1 1/2 cups powdered sugar (ish)
- 1/4 cup maple syrup
- 1/4 cup heavy cream (ish)
- 1 t vanilla extract

First, preheat your oven to 400F and line a baking sheet with parchment paper.

Next, whisk your flour, sugar, baking powder and salt together in a medium bowl. In a small bowl, whisk together the heavy cream, egg and vanilla until combined.


Add the cold butter cubes to the flour mixture and massage the butter in using your hands until it's well-integrated and the largest pieces are pea-sized. Pour in the heavy cream mixture and mix until just combined. 


Turn the dough out onto a floured surface and form it into a ball. Using your hands, press the dough into a disc that's 7 inches in diameter. Using a pizza cutter, slice the disc into 6 pieces and spread them out on the baking sheet, as seen above.


Bake for 15-16 minutes, until golden brown, then remove from the oven. While the scones are cooling, make the glaze. In a small bowl, mix together the powdered sugar, heavy cream, maple syrup and vanilla extract. Adjust the amounts of powdered sugar and heavy cream until you achieve the sweetness and texture you desire.


Once the scones have cooled, drizzle them with the glaze and sprinkle chopped walnuts on top. Ta da! Scones!


These are best served warm the same day, but if you're saving them for another time, I highly recommend warming them up before consumption. And serving them alongside coffee and/or a mimosa. But that's just kind of a general rule of my life.