Canadian Maple Scones

Canadian maple scones are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 477 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 2 teaspoons baking powder
• 3 tablespoons all-purpose flour
• 1 cup whipped cream
• 2 tablespoons milk, or as needed
• 2 tablespoons cold butter
• 3 tablespoons packed light brown sugar
• 2 tablespoons packed light brown sugar
• 1 cup coarsely chopped walnuts, divided
• 0.125 teaspoon salt
• 0.5 cup cold butter
• 0.33333334326744 cup maple syrup, or as needed

Recipe Instructions

Step 1

Increase oven temperature to 375 degrees F (190 degrees C).

Step 2

Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.

Step 3

Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.

Step 4

Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.

Step 5

Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.

Step 6

Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.

Step 7

Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.

Step 8

Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.