Candied Walnut Scones with Maple Glaze

Candied Walnut Scones with Maple Glaze

Breakfast is a must for us in the summer.  The boys usually get out early to irrigate and do their chores and then they are through the kitchen scavenging for breakfast.  These scones were a big hit.  They are great to grab on the go.  I was thinking about how often I hear on the television or read on the internet about getting your kids off the couch and outside.  Well, I have trouble getting my boys still long enough to get them fed.  Even my little guy stays busy, riding bikes, chasing dogs, begging to ride a horse, and his favorite of course is fishing.  How is your summer going?  What activities have you been enjoying?

Remember that awesome Guy Fieri’s Knuckle Sandwich 8″ Chef Knife “Big Stick” with Criss Cross Crusher by Ergo Chef?  I am still loving my knife, if you were wondering!  The reason I bring it up is that Ergo Chef is giving away a 13 Piece Guy Fieri “Battle Station” 13 piece block set! Can you believe it? All you have to do is be a facebook fan or follow them on twitter! It’s that easy.  I use my knife multiple times a day, in fact I used it in this recipe to chop the walnuts.  I think these are the premier knives to have in the kitchen!

I’m not being compensated for mentioning the giveaway, I just thought you’d like a chance to win something so great!

Candied Walnut Scones with Maple Glaze


  • for scones:
  • 1 3/4 cup all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup candied walnuts, coarsely chopped  (I used my Mom’s homemade candied walnuts, there are many tasty ones from your local market, any kind of nuts would be great)
  • 1 cup buttermilk

for glaze:

  • 1/2 cup powdered sugar
  • 1/8 cup real maple syrup
  • 1/8 cup milk

Cooking Directions:

Preheat oven to 450 degrees.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon.  Add walnuts and combine.  Gently stir in buttermilk, just until combined.

Use a medium cookie scoop (or heaping table spoon) and scoop onto a greased or lined baking sheet about 2 inches apart.

Bake for 7-10 minutes or until lightly browned.

While scones bake, prepare glaze.  In a small bowl stir together powdered sugar, maple syrup and milk until smooth.

While scones are hot out of the oven, using a pair of tongs, dip each scone into glaze and gently tap off excess.  Return to baking sheet to cool slightly.

Serve warm or at room temperature.




Print Friendly