Maple Walnut Scones

Serves	12 scones
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Allergy	Milk, Wheat
Dietary	Vegetarian
Meal type	Bread, Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party, Christmas, Thanksgiving
Region	Canadian
By author	Anna Olson

Light, and flaky, these Maple Walnut Scones are easy to make and can be made the night before and baked in the morning for an indulgent breakfast treat.

Ingredients

450 g plain flour
50 g granulated sugar
1 tablespoon baking powder
½ tsp salt
175 g cold unsalted butter, cut into pieces
175 ml milk, plus extra for brushing
60 ml maple syrup
2 tsp vanilla extract
75 g walnut pieces

Note

Light, and flaky, these Maple Walnut Scones are easy to make and can be made the night before and baked in the morning for an indulgent breakfast treat.

Directions

Step 1	Pre-heat the oven to 375 °F (190 °C) and line a baking tray with parchment paper.
Step 2	Mix the flour, sugar, baking powder and salt in a large bowl. Cut in the butter until a rough, crumbly texture. In a separate dish, whisk the milk, maple syrup and vanilla and add this to the dry mixture, blending until the dough just begins to come together.
Step 3	Turn the dough out onto a work surface and sprinkle the walnut pieces over the dough, working them in by flattening and folding the dough a few times. Flatten the dough into a disc about an inch (25 mm) high and cut into 12 wedges, or use a cutter to cut out desired shapes. Place the scones onto the prepared baking tray and brush the tops with milk. Bake the scones for about 20 minutes, until they are nicely browned.
Step 4	The scones are best served that day they are made.