Maple Walnut Scones

I read an article yesterday in Northeast Flavor magazine entitled Maple Syrup. If you have a moment, click that link and read it too. It’s a well-written little piece about the history of maple syrup production in New England to present day. Living in Maine, one of the country’s largest producers of maple syrup, I’ve toured sugar houses and learned all about the making of the sweet “March Gold.”  If you don’t know much about it, it’s fascinating stuff.  Maple trees are tapped when weather begins to warm, the sap flows into buckets or through a network of tubes into a collection chamber.  The sap is then boiled down for hours, until it becomes the rich thick syrup we’re all familiar with.  The final product is then graded, according to color and viscosity, with Grade A being the thinnest and lightest to Grade B, the thickest and darkest.  As a real maple syrup connoisseur, I’ve tried them all, and  – much like honey produced from different flowers in different areas – each grade has its own unique taste.  If you get the chance to visit a maple syrup farm and take a taste test – DO IT!  You’ll truly see maple syrup in a whole new light.  And learning more about its production, you’ll appreciate why it’s such an expensive treat.  The amount of labor involved is unbelievable!  Anyway, living here in New England, with ready access to local maple syrup, you really get spoiled for the “fake stuff.” Pancake syrup. I’m not here to critique Aunt Jemima, but there’s very little resemblance between the brown corn syrup marketed as a pancake topping and the REAL maple syrup that’s a gift from Mother Nature.  Maple syrup is a low sodium dieter’s dream, adding tremendous depth and dimension of flavor, not to mention sweetness, for a mere 28 mg sodium per cup!  Today’s quintessentially ‘New England’ recipe is adapted from Simply in Season and showcases maple syrup in all its glory.  These scones are so easy to make, yet so impressive. Their rich, buttery and flaky crumb is flecked with crunchy walnut and intense maple flavor.  Serve them warm from the oven, with jelly or preserves, or – for a truly decadent breakfast, more maple syrup and sweet unsalted butter.  Either way, get ready for the Oooohs and Aaaahs. Happy weekend, everyone!

Yields 8 scones.

SODIUM CONTENT: 22 mg per scone

Nutrition Facts: Maple Walnuts Scones


3 1/2 c. flour
1 c. finely chopped walnuts
4 t. Featherweight sodium free baking powder
2/3 c. unsalted butter, chilled
1 c. low fat milk
1/2 c. pure maple syrup


Preheat oven to 425 degrees. Get out a baking sheet and either grease or line with parchment. Set aside.

In a large mixing bowl, whisk together the flour, chopped walnuts and baking powder. Slice the butter into small pieces and add to the bowl.

Cut the butter into the dry mixture using your (freshly washed) hands. Process until the mixture resembles coarse crumbs.

Add the milk and maple syrup to the bowl and stir to form a soft dough.

Turn out onto a lightly floured surface and knead 5-6 times. Roll the dough out into a roughly 9-inch circle, about 1-inch high.

Using a sharp chef’s knife, cut dough into 8 equal wedges,

then carefully transfer wedges to the prepared baking sheet.

Place baking sheet on middle rack in oven and bake 15-18 minutes. Remove from oven and serve immediately.

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14 Responses to Maple Walnut Scones

  1. that looks delish! i am making it and will feature it for weekend cooking on my blog! yum!!!!

  2. When I was a kid I always tried to convince my mother to buy Mrs. Butterworth’s.
    I was convinced she would have conversations with me…
    (seems that off-air she’s more the strong silent type, though). 🙂

  3. Christy says:

    Hey Nat – WONDERFUL!! Can’t wait to check them out. Wooohoo!!

    Inky – you never fail to crack me up. (PS: I think I used to do the same thing. Probably every kid our “vintage” did — I hope that marketing person got paid well. LOL)

  4. Christy says:

    PLEASE!! PPLLLLLLEEEAAASSEE!!! Everyone, I need your help. The Daily Dish has been ousted from first place in the grant contest and believe me, every vote counts. If you would PLEASE take a moment to vote daily for this site, it would mean so very much to me. Click the link below – it takes you directly to the voting page. NO registration necessary – just the 2 clicks and you’re DONE. THANK YOU SO MUCH!!!!!!


  5. Binky says:

    Only 28 mg sodium per cup?! I’ll have an extra large cup to go, please. And a couple of those scones, too.

  6. Christy says:

    You got it, Binky!! But… since they’d be too hard to ship, I ate them *for you*



  7. Marg says:

    Happy….. no more like true joy! Just finished making, baking and promptly eating (only 1…so far) these fabulous maple walnut scones. Oh my! Due to severe Meniere’s Disease I thought my foodie days were over and I truly grieved. But since discovering your blog only celebrations! I have tried several different recipes you have posted and my taste buds rejoice! Thank you Christy, you are my hero!

    • Christy says:

      Awwwwww shucks, Marg… THANK YOU! You’re too kind. I’m so very happy to help others find their way back to happy and healthy eating – it means so much to me! 😀

  8. Lilly says:

    Hi Christy,
    Love your blog, great recipes. I hope this doesn’t sound too picky, but could you set up your recipes so it wouldn’t take so many pages to copy some of them, like these scones. I’ll keep printing the ones I want to use, but it would be great if the recipes themselves could be more compact. The pics are beautiful, but not really necessary as far as doing the recipe.
    Thanks again for this helpful website.

    • Christy says:

      Hi Lilly! Not picky at all – and I totally understand your request. The newer recipes have an easy print button at the bottom, but the older ones unfortunately don’t. I know what a pain it is, and I do apologize. It’s the first thing on the update list. Thanks for your patience and support. 🙂

      Take care and all the best to you,

  9. Elizabeth says:

    Do you know how all the nutrition facts for these scones?

    • Christy says:

      Hi Elizabeth! Yes, I just calculated and posted the complete nutritional information. Please feel free to let me know whenever you find a recipe that’s missing the nutrition facts and I’ll be happy to calculate. Hope this helps! Best wishes to you, Christy

  10. Anne Lograsso says:

    Can you make these woth something besides real butter. My hubby has been told not only to eat very low sodium but also low cholesterol. Thanks.

    • Christy says:

      Hi Anne! You could definitely try using cold margarine instead. I’m not sure the consistency will be identical, but they’re too yummy not to try! Please feel free to report back and let us know how it went. Wishing you all the very best, Christy

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