1 hr 20 mins
For mom's fall baking
My Private Note
Units: US | Metric
- 1 3/4 cups all-purpose flour
- 1/2 cup cake flour, plus additional if necessary
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cool unsalted butter, cut into chunks
- 1/2 cup finely chopped toasted walnut pieces
- 1 large egg, at room temperature
- 1/2 cup yogurt
- 1/4 cup maple syrup, plus
- 1 teaspoon maple syrup
- 1 large egg yolk
- 2 tablespoons milk
- 1Position oven rack in the center of the oven; preheat oven to 375°F; line a large baking sheet with parchment paper; set aside.
- 2In a bowl, mix both flours, baking powder, and salt together.
- 3Cut in the butter with a pastry cutter, pressing the flour and butter together through the tines until the mixture resembles coarse meal.
- 4Stir in the walnut pieces, whole egg, yogurt, and ¼ cup maple syrup; stir just until a batter comes together into a moist dough.
- 5Lightly dust a clean, dry work surface with flour; turn out the dough onto it.
- 6Knead a few times, just until the dough begins to hold its shape.
- 7If it is sticky, add a touch more cake flour, just to keep it moist but stable.
- 8Gently press-do not roll—into a circle about 8 inches in diameter.
- 9Slice the circle into 8 wedges, like a pie.
- 10Transfer these to the prepared baking sheet.
- 11Whisk the egg yolk, remaining 1 teaspoon maple syrup, and milk in a small bowl.
- 12Brush the mixture over the scones.
- 13Bake about 20 minutes, until brown and firm.
- 14Cool on a baking sheet for a couple of minutes, then transfer to a wire rack to continue cooling for at least 10 minutes before serving.
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Nutritional Facts for Maple Walnut Scones
Serving Size: 1 (747 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 310.6
- Calories from Fat 139
- Total Fat 15.5 g
- Saturated Fat 6.7 g
- Cholesterol 71.7 mg
- Sodium 258.2 mg
- Total Carbohydrate 37.0 g
- Dietary Fiber 1.3 g
- Sugars 7.5 g
- Protein 6.5 g