Maple Walnut Scones

The Recipe Background

The following recipe was received from a customer years ago and I wish I could find the original email to give her the proper credit for sharing. The following is what she had to say about the recipe in her own words.

This recipe is for Maple Walnut Scones. It is a fun bread making, family activity that doesn’t take too much time or attention, but feels like real bread making. The finished scones are delicious and look quite impressive! They are great with a glass of milk or a cup of coffee. We use real Vermont Maple Syrup from the Carman Brook Farm in Swanton, Vermont. Our family visited this farm while on summer vacation. The Fortin family owns and works this Maple and Dairy farm that has been in their family for many years. Something about meeting the family, seeing their land and hearing about their life on the farm (the innovation and technology is amazing) makes the Maple a stand-out in the recipe. Enjoy!

3 1/2 cups flour (for a healthier alternative I use 2 cups white flour, 1 1/2 cups wheat flour)
1 cup finely chopped walnuts (we tried making some with out walnuts, but they weren’t as good. Pecans might be a good substitute).
4 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable shortening (or butter)
1 cup milk
1/2 cup maple syrup
1/2 teaspoon maple flavoring
Extra flour (for sprinkling)


  1. Set the oven to 425 degrees. Grease a large baking sheet.
  2. In a large bowl, combine flour, chopped walnuts, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs.
  3. Add the milk, 1/3 cup of the maple syrup and the maple flavoring and mix lightly with a fork until the mixture clings together and forms a soft dough.
  4. Turn the dough out
    onto a lightly floured surface and knead it gently 5 or 6 times. Divide the dough in half. With a lightly floured rolling pin, roll half into a 7-inch round. Cut it into 8 wedges. Repeat with the remaining half. Makes 16 scones.
  5. Place the scones on the baking sheet and use a fork to pierce the tops. Brush them with the remaining maple syrup (or a little extra).
  6. Bake the scones for 15 to 18 minutes until golden brown. Serve warm and enjoy.


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