Breads/ Breakfast/ Quick Breads

Maple Glazed Maple Walnut Scones

Maple Scones on baking rack
Moist and full of flavor, these scones are better than any I’ve tasted. If you like maple and you like scones, these maple glazed, maple walnut scones are for you!
Maple Glazed Maple Scones
(This is an updated post from December, 2014)

 I used to order the maple scones from Starbuck’s, but I really don’t frequent there anymore, and besides they were always just OK. If I remember correctly, they were kind of dry and dense and crumbly, in a messy kind of way.

Last year I found a recipe for maple scones on “The View from Great Island.” I pinned it to save and bake because I love maple and I love scones.

Well, thanks goodness for Sue! Sue’s maple scones are everything I would want in a scone. They are moist, but not too moist. They are light, but not too light. And they are easy to make.

The maple glaze is incredible and the toasted walnuts give these scones a fabulous texture! Plus they taste unbearably good. These are huge and it is hard to stop with just one.

Maple Glazed Maple Walnut Scones

Sue uses oat flour in her maple scone recipe. Oat flour is easy to make by simply grinding oats in the food processor until they are fine.

My take was a bit different because I used oats as is, and mixed in some whole wheat flour which gives these scones a very wholesome, earthy taste.

These were a hit in my home around Thanksgiving and since Manservant and I were the only ones home, that means I ate them all! Dangerous stuff, these maple glazed maple scones.

Scones are not overly sweet which is why this maple glaze compliments them perfectly. Baking powder helps them to rise and keeps them from being too dense.

Buttermilk helps the scones stay tender, but cream or milk can also be used. Don’t have buttermilk? Simply add one tablespoon of white vinegar to almost eight ounces of milk. Stir and let stand 5 minutes and it is ready to use!

Maple Glazed Maple Scones

 

Try to find real maple extract. It is so worth it especially if you are a maple lover. And don’t use too much. In this case, too much may make the scones taste bitter.

One of the fun things about writing a blog is reading other blogs. I really don’t have enough time to read as many as I’d like, because there are so many good ones out there.

Yes, many people are just looking for THE recipe, but after awhile if one reads a blog, you get to feel like you know someone. You get a feel for their tastes and what they like to cook or what they have fun doing.

One starts to feel connected, which explains why I never get to read as many as I want. It takes me a long time just to read the ones I follow regularly.

I always try to share a bit of my life on my blog because I think that makes it seem more interesting, but if you are just coming for the recipe, that’s OK, too. In fact, if you don’t want to read what I write, you can just click the jump to recipe at the top of the page and skip over all my gibberish!

Maple Scones on baking rack

Of course, I also write because one day I hope my kids will be reading these bits and pieces and sharing them with their kids! (Well, that is if they ever have kids!)

Many people think that one has to invent their own recipe to post it, but I really don’t agree with this. I think a good recipe is like a great painting. Share it with the world and the world will be a better place.

Not everyone has the time to search for a good recipe, so I look at blogging as a way to help others out. Just like I’ve always believed that getting 2-3 good recipes out of a cookbook is worth it; I also believe that finding a blogger because I like what they post, is worth it too.

There are so many recipes out there that it is hard to sort through them all. If I can find a blogger or a cook book that helps make it easier, than that is good news for me.

Maple Scones with Maple Glaze

Once I discovered Pinterest, I started pinning lots of recipes that I hope to try one day. Just like all the great books, I want to read in my lifetime, there are many outstanding recipes I hope to cook.

Pinterest is a great way to keep track and get new ideas for every subject one can possibly think of. Follow me and check it out!

Now it’s time to enjoy these scones. They are worth it. And if you have a chance, stop by and say hi to Sue, too!

A few things any cook can use:

  

More Scones?

British Scones 

(These are the classic scone and very different from the maple. They are very popular, too!)

Classic British Scone with jam and butter

Pumpkin Scones

Pumpkin Scones Recipe with Bourbon glaze

More Goodies:
Chocolate Krantz Cake or Babka
Double Chocolate Mocha Macadamia Bark
Browned Butter Cream Cheese Apricot Rugelach
Soft Chocolate Crackles with Mint M and M’s
World Peace Cookies

Please Pin and Share:

Maple Walnut Scones
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Maple Glazed Maple Walnut Scones

Maple Glazed Maple Walnut Scones

  • Author: Abbe Odenwalder
  • Prep Time: 40 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

These moist maple scones are a hit in our home. Glazed with a maple glaze and garnished with toasted walnuts, they are a good anytime treat.


Scale

Ingredients

1 1/4 c flour
1/2 c whole wheat flour
1/2 c oats
1/2 t salt
2 t baking powder
1 t baking soda
1/3 c sugar
1/4 c brown or maple sugar (I used brown)
1 stick cold butter, cut into chunks
1 large egg
2/3 c buttermilk
2 T maple syrup
1 t real maple extract (Target has this and it is good)
1 c toasted walnuts, cooled

Glaze:
1 largish cup of powdered sugar
2 T maple syrup
1/2 t maple extract
A few tablespoons of milk or cream


Instructions

Using a food processor, place flour, oats, salt, baking powder, baking soda and sugars into bowl of processor. Pulse briefly to combine. While motor is running, drop in chunks of cold butter. Now throw in the toasted, but cooled walnuts, and briefly pulse.

In a measuring cup, lightly beat the egg, then add the maple syrup and extracts. Then add enough cold buttermilk to bring the liquid to one cup. (You may not need all the buttermilk. But here in Colorado where it is very dry, I sometimes use it all.) With motor running, pour the liquid slowly into the bowl of the processor until mixture starts to form a wet, moist ball. Once mixture has formed a ball, stop adding buttermilk! You may need to scrape some of the dough off of the sides of the ball using floured hands.

On a well floured counter, scrape out the wet dough and bring together with floured hands into a large round or square, flouring both sides well. If you need to add a bit more flour, feel free because it is important to get the right consistency.

Divide in two and using your hands pat each into a 6-8″ disc. These should be thick. Thin scones become crispy and no one likes a crispy dry scone! Cut each round into 6 or 8 triangles.

Place on a baking sheet lined with parchment or a Silpat and chill dough for about 20 minutes.

Preheat oven to 400. Place baking sheet in oven and bake for about 18-20 minutes until scones are lightly browned and firm on top.

While scones are baking, prepare glaze.

Combine powdered sugar, maple extract and syrup and mix together with a whisk. Stir in 1 T of milk or cream at a time, until glaze is of a drizzling or spreadable consistency.

Let scones cool and drizzle away! Garnish with a few extra walnuts if you’d like.


Notes

Adapted from The View from Great Island

I buy my real maple extract from Target or it can be found at specialty markets.

To make buttermilk, add 1 T white vinegar to almost 1 cup of milk. Stir and let sit 5 minutes.

Keywords: Maple Scones, Maple Scone Recipe, Maple Oat Scone, Maple Glaze for Scones, Scones recipe, Scones Starbucks

 

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36 Comments

  • Reply
    Liz
    September 16, 2020 at 3:52 am

    Thanks for resharing this yummy recipe! Perfect for the autumnal weather we’re feeling this morning!!

    • Reply
      Abbe
      September 18, 2020 at 9:34 am

      Scones are perfect for most any morning, but I do love them more, I think, in fall!

  • Reply
    Healthy World Cuisine
    September 15, 2020 at 6:57 pm

    We love Sue’s recipes too. Fool proof and always a winner. These little scones are way better than anything Starbucks has that’s for sure and that glaze. MMMMMM…. Get the kettle going. We will be right over!

    • Reply
      Abbe
      September 18, 2020 at 9:34 am

      Tea or coffee?

  • Reply
    John / Kitchen Riffs
    September 15, 2020 at 4:34 pm

    Mmmm, maple. It’s definitely the season for that! Love scones, and these look terrific. Thanks.

    • Reply
      Abbe
      September 18, 2020 at 9:35 am

      Yeah. Sometimes I tend to skip right over pumpkin and in to maple!

  • Reply
    Biz
    December 18, 2014 at 5:23 pm

    Those look delicious! Yep, too many blogs, so little time! Glad Zoe will be coming home soon. Hugs!

  • Reply
    ChgoJohn
    December 18, 2014 at 6:10 am

    I was reading blogs long before I started my own, Abbe. They've replaced my addiction to magazines and there's nothing to bundle and cart to the recycle bin. Well-written blogs like your own have, also, helped change the way I cook, expanding my repertoire 10-fold. Take scones. I rarely ordered/bought one BB (before blogging). Now I bake & enjoy them and cannot wait to give these a try. WIth their walnut flavoring and maple glaze, I bet they're delicious.

  • Reply
    Sippity Sup
    December 18, 2014 at 1:07 am

    Yes. I read as many blogs as I can too. The recipes are fun, but it's the personalities I keep coming back for. GREG

  • Reply
    Anna and Liz Recipes
    December 18, 2014 at 12:39 am

    Love this recipe Abbe! Sue from view the Great Island has fabulous recipes – We just adore her! Have a great Holiday!

    • Reply
      Abbe Odenwalder
      December 18, 2014 at 3:00 am

      Everyone agrees about Sue! And you guys are pretty good yourself!

  • Reply
    Cathleen
    December 17, 2014 at 11:55 pm

    I absolutely adore scones of any kind. But what a combination here! I would love this!

    • Reply
      Abbe Odenwalder
      December 18, 2014 at 2:59 am

      Yes Cathleen! I think these would be up your alley!

  • Reply
    Denise [email protected] Brazil To You
    December 17, 2014 at 9:59 pm

    I am a fan of scones and my hubby loves maple. These would be a much agreed treat at our table.

  • Reply
    Pam Greer
    December 17, 2014 at 9:22 pm

    I've always wanted to try baking scones. I've pinned this so I don't forget!

    • Reply
      Abbe Odenwalder
      December 18, 2014 at 2:49 am

      Glad you pinned! Enjoy these. I thought they were superb!

  • Reply
    Choc Chip Uru @ Go Bake Yourself
    December 17, 2014 at 8:11 pm

    What gorgeous scones, maple and walnut are an awesome combination 😀
    But you already knew that! Haha

    Cheers
    Choc Chip Uru

    • Reply
      Abbe Odenwalder
      December 18, 2014 at 2:49 am

      Go together like a horse and carriage! Hope Sydney is recovering!

  • Reply
    SavoringTime in the Kitchen
    December 17, 2014 at 4:42 pm

    Sue has the best recipes! They look just delicious, Abbe. Beautifully, glazed and nutty.

  • Reply
    Kitchen Riffs
    December 17, 2014 at 3:48 pm

    Yup, reading other blogs is one of the best things about blogging. And yours is always a must-read! Sue's blog is great, and you sure choose a wonderful recipe. These look excellent — I always crave maple at this time of the year, for some reason. Maybe 'cause I'm a sap? 🙂 Fun post — thanks.

    • Reply
      Abbe Odenwalder
      December 18, 2014 at 2:45 am

      That's so nice of you John! Sometimes I think my life is pretty dull! A sap? Definitely not you!

  • Reply
    Sue/the view from great island
    December 17, 2014 at 2:42 pm

    I'm so glad you liked these scones, Abbe — your photos are great and you've inspired me to make another batch. I didn't know Target carried maple extract — I'm heading there today for sure! Happy Holidays!

    • Reply
      Abbe Odenwalder
      December 18, 2014 at 2:45 am

      They are so good, Sue! Target for some odd reason gets baking ingredients that I can't find everywhere. Weird, I know! Thanks for the great recipe!

  • Reply
    Karen Harris
    December 17, 2014 at 2:40 pm

    I love Sue's recipes too, but like you have too little time lately to read many of my favorite blogs. Thanks for pulling this one out of the internet for us. It looks like a real winner.

    • Reply
      Abbe Odenwalder
      December 18, 2014 at 2:44 am

      Thanks Karen. It is really good! Let's set a date soon!

  • Reply
    Liz Berg
    December 17, 2014 at 2:00 pm

    I'm a huge fan of Sue and her blog, too! And these scones look divine! Happy Hanukkah, my friend!

    • Reply
      Abbe Odenwalder
      December 18, 2014 at 2:43 am

      Sue should start a fan club! Thanks Liz! It will be a quiet Hanukkah around here! But Zoe will be home soon!

  • Reply
    Tricia @ Saving room for dessert
    December 17, 2014 at 1:11 pm

    Well Abbe you did that recipe proud! Sue would never steer us wrong and I always love her recipes. I could make a blog totally out of re-posting her terrific posts. Hope that made sense – haha. Hope you are enjoying the holidays and hope the weather is cooperating too! Blessings to you and your family! Love scones!

    • Reply
      Abbe Odenwalder
      December 18, 2014 at 2:42 am

      I love your blog to, Tricia! Thanks so much and have a great holiday!

  • Reply
    Angie Schneider
    December 17, 2014 at 12:45 pm

    These scones are to die for, Abbe. Not sure I can get maple extract here, but even with it, these scones are fantastic with all the walnuts! Good job, Abbe.

    • Reply
      Abbe Odenwalder
      December 18, 2014 at 2:42 am

      Just the scone on its own is outstanding, Angie! Great texture and flavor. Make a vanilla one!

  • Reply
    Sharon D
    December 17, 2014 at 9:06 am

    Wow…these are so yummy!! You've made the most exciting looking scones. I'm used to seeing just the plain old ones. These are like ..I have no words to describe it! If I were to bake scones again, this will be the way to go – I will glaze it! Thank you for sharing, Abbe.

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