Maple walnut scones with espresso glaze are a delightful treat that combines the warm, comforting flavors of maple syrup and toasted walnuts with the bold kick of an espresso glaze.
These scones are tender, buttery, and perfect for breakfast or a cozy afternoon snack.
The espresso glaze adds a rich, slightly bitter note that perfectly balances the sweetness of the scones.
Let’s make these delicious scones!
- Prep Time: 35 minutes
- Cook Time: 15-18 minutes
- Total Time: 50-53 minutes
- Yield: 8 scones 1x
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup chopped walnuts, toasted
- 1/2 cup heavy cream
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon brewed espresso or strong coffee
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven and prepare the baking sheet (5 minutes):
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the scone dough (10 minutes):
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the toasted walnuts.
- Mix the wet ingredients (2 minutes):
- In a separate bowl, whisk together the heavy cream, maple syrup, egg, and vanilla extract until well combined.
- Combine the wet and dry ingredients (5 minutes):
- Gradually add the wet ingredients to the dry ingredients, stirring gently with a fork until the dough just comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
- Cut and bake the scones (20 minutes):
- Using a sharp knife or a bench scraper, cut the dough into 8 wedges.
- Place the wedges on the prepared baking sheet, spacing them a few inches apart.
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the scones cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prepare the espresso glaze (5 minutes):
- In a small bowl, whisk together the powdered sugar, brewed espresso, vanilla extract, and enough milk to reach a smooth, drizzle-able consistency.
- Glaze the scones (5 minutes):
- Once the scones have cooled slightly, drizzle the espresso glaze over the tops using a spoon or a small piping bag.
- Allow the glaze to set for a few minutes before serving.
- Serve:
- Serve the maple walnut scones with espresso glaze warm or at room temperature. Enjoy them with your morning coffee or as a sweet afternoon treat!
Notes
Toasting the walnuts before adding them to the dough enhances their flavor and adds a delightful crunch to the scones.
If you prefer a stronger coffee flavor, you can add a bit more espresso to the glaze.
These scones are best enjoyed the day they’re made but can be stored in an airtight container for a couple of days. Enjoy your treats!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
