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Maple Walnut Scones - Maple Tapping and Mud Season with Oakhurst Milk

Maple Walnut Scones:

Ingredients

For the Scones:

  • 2 cups flour
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1/2 cup cold butter cut into small pieces
  • 1 egg
  • 1/4 cup Oakhurst heavy cream plus 2 TBSP to brush on top
  • 1/4 cup real maple syrup
  • 1 1/2 tsp vanilla extract
  • 1/2 cup coarsely chopped walnuts

For the Frosting:

  • 1 cup confectioners sugar
  • 1/4 cup real maple syrup
  • 1/4 cup finely chopped walnuts toasted optional

Instructions

  1. Preheat oven to 375
  2. In a bowl mix together the flour, baking powder, salt and sugar.
  3. Add the small pieces of butter and using either a pastry cutter, 2 forks, or even better yet your fingers, "cut in" the butter until it resembles coarse crumbs.
  4. In another bowl whisk together your egg, heavy cream (just the 1/4 cup...you are reserving the other 2 TBSP to brush on top for a golden brown finisand maple syrup.
  5. Add the wet ingredients to the flour/butter mixture. Mix it together until combined then fold in your 1/2 cup chopped walnuts.
  6. Line a cookie sheet with parchment paper. Drop 1/4 cup sized mounds on the baking sheet.  I did 6 per sheet and baked each sheet one at a time. You can also use a large ice cream scoop for evenly sized scones.
  7. Brush the top of each scone with the remaining 2 TBSP of heavy cream.
  8. Bake for 16-18  minutes until lightly browned. Let cool!
  9. While cooling, mix together the remaining 1/4 cup maple syrup and the confectioners sugar. Once fully cooled, frost each scone and immediately sprinkle with the finely chopped walnuts.