prep: 20 minutes, plus 15 minutes chilling
cook: under 20 minutes
cool: 40 minutes
scones
½ cup chopped walnuts (2 ounces)
1¾ cups all-purpose flour, plus more for the work surface
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
6 tablespoons (¾ stick) cold unsalted butter, cut into ½-inch cubes
1 large egg
⅓ cup heavy cream
1 teaspoon pure maple extract
1 teaspoon pure vanilla extract
glaze
½ cup powdered sugar
2 tablespoons heavy cream
¼ teaspoon pure maple extract
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. To make the scones: Spread the walnuts on the lined pan and toast in the oven until lightly browned, 8 to 10 minutes. Set aside to cool, about 10 minutes. Keep the pan lined with parchment for baking the scones.
3. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter cubes and toss to coat. Using a pastry blender or your fingers, cut in the butter until it resembles coarse crumbs. Add the toasted walnuts and stir to combine.
4. In a medium bowl, whisk together the egg, cream, maple extract, and vanilla extract. Stir the wet ingredients into the flour mixture and mix until a dough is formed.
5. Lightly flour a work surface. Pat the dough into a round about 8 inches in diameter and ½ inch thick and cut it into 8 wedges, as you would a pizza. Carefully place each scone on the baking sheet, keeping about 2 inches between the scones. Refrigerate, uncovered, for 15 minutes.
6. Transfer to the oven and bake until the bottoms of the scones are lightly browned, 15 to 20 minutes. Let the scones cool for 5 to 10 minutes, then transfer them to a rack to finish cooling, about 30 minutes.
7. Meanwhile, to make the glaze: In a medium bowl, whisk together the powdered sugar, cream, and maple extract until smooth.
8. Drizzle the glaze on the cooled scones.
9. Store in an airtight container at room temperature for up to 2 days.
Makes 8 scones