These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.
Ingredients
- walnuts: 1 cup (divided, coarsely chopped)
- all-purpose flour: 3 Tbsp
- packed light brown sugar: 3 Tbsp
- butter: 2 Tbsp (cold)
- all-purpose flour: 2 cups
- packed light brown sugar: 2 Tbsp
- baking powder: 2 tsp
- salt: 0.125 tsp
- butter: 0.5 cup (cold)
- maple syrup: 0.33333 cup (or as needed)
- egg: 1 piece
- milk: 2 Tbsp (or as needed)
- whipped cream: 1 cup (optional)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
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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.
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Increase oven temperature to 375 degrees F (190 degrees C).
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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.
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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.
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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.
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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.
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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.
