Prep 20 mins
Cook 20 mins
I love the taste of maple! These have a shiny crust and are tender inside. Serve hot with butter, maple butter or honey.
- 709.77 ml all-purpose flour
- 22.18 ml baking powder
- 3.69 ml salt
- 118.29 ml butter
- 2 eggs, beaten
- 118.29 ml dark maple syrup
- 78.07 ml heavy cream
- 236.59 ml walnuts, chopped
- Heat the oven to 375°F.
- Grease and flour a cookie sheet.
- Combine the flour, baking powder, and salt in a mixing bowl and blend with a whisk.
- Cut in butter with a pastry blender or two knives.
- In a separate bowl beat the eggs; blend in syrup and cream.
- Make a well in the center of the dry ingredients and add the wet ingredients all at once.
- Mix in walnuts and stir just enough to blend together.
- Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle about 1 1/2-inches thick.
- Cut into 8 pie shaped pieces and place on the prepared cookie sheet.
- Brush tops with additional syrup and bake for 20 minutes.
I made these this morning for breakfast and they are PERFECT. I have studied and baked scones obsessively for the past four years and am disapppointed with so many recipes that taste and feel like a cake mix. These had the perfect scone texture and the flavor was lovely, rich and subtle. I've never had a scone recipe that used so much baking powder, and I might try to cut it down, and I will definitely make these again. YUM!
Fabulous, and so easy to throw together. These made my kitchen smell absolutely yummy! Thanks for posting!