Maple and Walnut Scones

Maple and walnut scones


  • 640g (22oz) plain flour
  • 1 tbsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 85g (3oz) light brown sugar
  • 345g (12oz) cold butter, diced
  • 1 egg
  • 180ml buttermilk (plus extra to brush the tops)
  • 2-3 tbsp maple syrup
  • ½ tsp vanilla extract
  • 115g (4oz) walnuts, only very coarsely chopped
  • Optional: 115g (4oz) dried cherries or cranberries
  • 1-2 tsp demerera sugar to sprinkle on top of the scones
  • For the icing: around 2 tbsp maple syrup and 50g icing sugar


1) Preheat the oven to 180oC.

2) In large bowl add the flour, baking powder, bicarbonate of soda, salt and sugar and mix briefly.

3) Rub the butter in with your fingers until it resembles a crumb-like mixture, but don’t worry if there are still some large lumps of butter at this stage.

4) Whisk together buttermilk, egg, maple syrup and vanilla extract and then add the mixture to the bowl with the dry ingredients.

5) Add walnuts (and if using them the cherries too) and mix with your hands until you have a dough that hold itself together.

6) Take half of the dought and roll into a circule around 2-3cm thick and then divide into six wedges (or you can use a round cutter if you prefer the traditional round scone). Place the scones on a baking sheet lined with baking paper.

7) Brush each of the scones with buttermilk and sprinkle with demerera sugar.

8) Bake for around 25 minutes until the top of the scones appears golden brown. In order to ensure an even bake consider turning the baking trays around about half way through the time.

9) Place scones on a wire rack to cool.

10) For the icing mix the icing sugar and maple syrup – add a little water if the icing is too stiff to drizzle. Drizzle icing over scones.

This recipe has been adapted from this recipe recently viewed on the Guardian.