Maple Walnut Scones Recipe

When making scones, it's crucial to keep the butter cold. This ensures that the scones have a flaky texture. As the butter melts during baking, it creates steam, which helps to lift and separate the layers in the dough. To achieve this, work quickly and handle the dough as little as possible. If you notice the butter softening too much, you can place the dough in the refrigerator for a few minutes before proceeding.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, caramel-like flavor that complements the maple syrup.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste, enhancing the overall flavor.

• cold unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• toasted chopped walnuts - Substitute with pecans: Pecans have a similar texture and a slightly sweeter, buttery flavor.

• maple syrup - Substitute with honey: Honey provides a similar sweetness and moisture, though it will alter the flavor profile slightly.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich, creamy texture and is a good non-dairy alternative.

• beaten large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 2.5 tablespoons water to create a vegan egg substitute.

• Allow the freshly baked scones to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the scones soggy.

• For short-term storage, place the scones in an airtight container. You can layer them with parchment paper to avoid sticking. Store at room temperature for up to 2 days.

• To extend their freshness, refrigerate the scones. Wrap each scone individually in plastic wrap or foil, then place them in a resealable plastic bag or airtight container. They will keep well in the refrigerator for up to a week.

• For longer storage, consider freezing the scones. First, wrap each scone tightly in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. Label with the date to keep track of their freshness.

• When ready to enjoy, thaw frozen scones at room temperature for a few hours or overnight in the refrigerator. For a freshly baked taste, reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes.

• If you prefer a quicker method, use a microwave to defrost and warm the scones. Place a scone on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 20-30 seconds, checking for desired warmth.

• For added indulgence, drizzle a bit of maple syrup over the reheated scones or serve with a dollop of whipped cream or butter.

• Preheat your oven to 300°F (150°C). Place the scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10 minutes or until they are warmed through. This method helps maintain the scones' flaky texture.

• Use a toaster oven set to 300°F (150°C) for a quick reheat. Place the scones directly on the rack or on a small baking tray. Toast for 5-7 minutes. This method is perfect for a small batch and keeps the scones crisp on the outside.

• For a microwave option, wrap each scone in a slightly damp paper towel. Place on a microwave-safe plate and heat on medium power for 20-30 seconds. This method is fast but may slightly soften the scones.

• If you have an air fryer, set it to 300°F (150°C). Place the scones in the basket and heat for 3-5 minutes. This method is great for retaining the scones' crispness while warming them evenly.

• On the stovetop, use a skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through. This method is unconventional but can work well if you don't have access to an oven or microwave.

• Oven: Used to bake the scones at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat surface to place the scone wedges on for baking.

• Parchment paper: Lined on the baking sheet to prevent the scones from sticking.

• Mixing bowl: Used to combine the dry ingredients and later to mix the wet ingredients.

• Whisk: Utilized to blend the flour, sugar, baking powder, and salt evenly.

• Pastry cutter: Helps to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Knife: Used to chop the walnuts and later to cut the dough into wedges.

• Separate bowl: Used to mix the maple syrup, heavy cream, and beaten egg together.

• Spatula: Useful for stirring the wet ingredients into the dry ingredients until just combined.

• Floured surface: A workspace to knead and shape the dough without it sticking.

• Rolling pin: Optional, but can be used to pat the dough into a circle about 1 inch thick.

• Cooling rack: Allows the scones to cool slightly after baking for better texture and flavor.

Prepare ingredients in advance: Measure and chop walnuts the night before to streamline your morning routine.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients for a faster crumbly texture.

Pre-toast walnuts: Toast a batch of walnuts ahead of time and store them in an airtight container for quick use.

Batch bake: Double the recipe and freeze half of the scones before baking. Simply bake from frozen when needed.

Preheat oven early: Start preheating the oven while gathering ingredients to save time.