Buttery scones with maple, walnuts, and sweet cinnamon glaze, ideal for breakfast or a cozy afternoon.
# Components:
→ Scones
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 1/2 cup chopped walnuts
07 - 1/2 cup heavy cream, plus extra for brushing
08 - 1/4 cup pure maple syrup
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Cinnamon Icing
11 - 1 cup powdered sugar
12 - 1/2 teaspoon ground cinnamon
13 - 2 tablespoons pure maple syrup
14 - 1 to 2 tablespoons milk
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly blended.
03 - Add cubed cold butter to dry ingredients and use a pastry blender or fingertips to work the butter in until the mixture forms coarse crumbs.
04 - Stir in chopped walnuts to distribute throughout the flour mixture.
05 - In a separate bowl, whisk together heavy cream, maple syrup, egg, and vanilla extract until fully combined.
06 - Pour wet mixture over dry ingredients and gently stir until just incorporated; avoid overmixing.
07 - Transfer dough to a lightly floured surface. Pat into a 7-inch round, about 1 inch thick. Cut into 8 equal wedges.
08 - Place each wedge on the prepared baking sheet, spacing them slightly apart. Brush the tops with extra heavy cream.
09 - Bake for 16 to 18 minutes, until the scones are golden brown. Transfer to a wire rack to cool slightly.
10 - In a bowl, whisk together powdered sugar, cinnamon, maple syrup, and enough milk to achieve a thick but pourable consistency.
11 - Drizzle cinnamon icing over warm scones and let icing set before serving.
