Eat | Glazed Maple Walnut Scone

eat

Glazed Maple Walnut Scones

Ingredients

Scones

  • ½ cup heavy cream (120ml)
  • 3 tbsp pure maple syrup
  • 1 egg, at room temperature
  • ½ tsp vanilla extract
  • 2 cups plain flour (170gr)
  • 3 tbsp soft brown sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 6 tbsp unsalted butter, chilled (85 gr)
  • ½ cup walnuts, chopped (57 gr)
  • 3 tbsp heavy cream (to brush the tops)

Maple Glaze

  • 3 tbsp pure maple syrup
  • ½ tsp vanilla extract
  • 1 tsp heavy cream
  • 1 ¼ cups icing sugar (125 gr)

Topping

  • ¾ cup walnuts, chopped and toasted (78 gr)

Instructions

Maple Walnut Scones

  1. Preheat oven to 200C (390C)°F with a rack in the middle of the oven. Line a baking tray with baking paper and set aside.
  2. Prepare the wet ingredients. In a medium sized bowl, whisk the cream, maple syrup, egg, and vanilla extract together.
  3. Prepare the dry ingredients. In a large mixing bowl, whisk the flour, brown sugar, baking powder, and salt together. Cut the chilled butter into 1cm cubes and place on top of the dry ingredients. Rub the butter in very quickly using your finger tips or a pastry cutter until it resembles coarse crumbs.
  4. Pour the cream mixture into the flour mixture. Using a spatula, gently fold the wet and dry ingredients together as stop as soon as the mixture just comes together. Add the walnuts and fold in until well incorporated. Place the dough onto a floured surface and shape into a large circle (flour your hands as well). Keep patting the dough until it comes together. Cut the dough into 8 equal triangles and brush the tops with cream.
  5. Bake for 12-14 minutes until the the bottom and top starts to lightly brown. Let cool for 10 minutes, then transfer to a cooling rack.

Maple Glaze

  1. Place all the glaze ingredients into a medium sized bowl. Mix using a whisk or fork. Your glaze should be on the thick side. Add more cream if too thick and more icing sugar if too thin.
  2. Wait until the scones are fully cooled before adding the toppings. Place the glaze on top of each scone (around a tbsp) and then top with walnuts. Store in an airtight container for up to 3 days in room temperature and 5 days in the fridge.