Maple Walnut Cream Scones
These scones are made with cream, not butter, making them very easy to mix up in one bowl with a wooden spoon. A classic scone like this is not meant to be overly sweet so set out some Ben’s Maple Cream to serve on the side!
- 3 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup maple sugar + some for sprinkling on before baking
- 1 teaspoon vanilla
- 1 ½ cups cold heavy cream (this may be more or less depending on your flour, also reserve some for brushing on top before baking)
- ¾ cups chopped fine walnuts
- 2 tablespoons maple syrup
100% Pure Maple Cream (optional)
Line baking sheet with parchment paper.
In a heavy bottom pan or skillet, toast the walnuts with the 2 tablespoons of maple syrup. Stir and watch, these will toast in minutes and pull them off the heat before done or they will burn! Let cool.
Combine the flour, baking powder, salt, maple sugar, and walnuts.
Add 1 ⅓ cups cream and vanilla.
Mix into a dough, if it is not coming together then add remaining cream (do not over mix).
Turn the dough into one mass on a lightly floured surface.
Divide in half and form two disk shapes (see photo).
Slice each disk into triangles (4 or 6 scones) and separate so they are not touching.
Brush the tops with heavy cream and sprinkle with maple sugar.
Set the baking pans in the freezer or refrigerator while your oven heats to 425 degrees F (about 15 minutes).
Bake scones for about 15 minutes- they will begin to form cracks on top just as they are finishing baking.
Remove from oven and serve warm.
Don’t forget the maple cream and butter, enjoy!