Maple Nut Scones

The simplicity of this recipe for maple nut scones will make you wonder why you haven’t made them sooner. They have a soft, crumbly texture and are completed with a drizzling of delicious maple glaze. Perfect for your next brunch and even better as a snack.

Different view of one of the scone with a bite taken out of it

Maple syrup is my favorite sweetener. I have it on my oatmeal in the morning, in my coffee, in baked goods and in my cooking. It gives whatever you’re cooking its unique and subtle taste.

But it really shines in this scone recipe, where you get that wonderful maple flavor in the dough as well as the glaze. Christopher prefers his maple nut scones without the glaze, but I think the glaze enhances them with just the right amount of sweetness.

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How will you make them?

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Helpful tips

  • Do not over mix the dough. Over mixing will cause your scones to be hard and tough.
  • Make sure to use cold butter, I take it out at the last moment before I cut it into the flour mixture.
  • You will not use up all the glaze, but I find that if I make less, I feel like I’ll run out.
  • The scones freeze beautifully. Make sure the glaze is fully set and the scones are completely cooled. I use a gallon ziplock bag and place them in a single layer.

Ingredients and substitutions

  • Flour – I use sprouted spelt flour. I love this stuff and use it pretty exclusively. The only time I differ is when I need the finished product to look lighter like in this pistachio cookie recipe or gnocchi.
  • Sugar – I use organic cane sugar in this recipe, not the processed white sugar.
  • Baking powder – This helps the scones rise.
  • Salt – I use sea salt.
  • Maple syrup – I always use pure maple syrup as I don’t like the ingredients they put in the fake stuff. Real maple syrup costs more but the taste is outstanding.
  • Butter – I always use real butter.
  • Half & Half – I use organic. I have used light cream and heavy cream before when I’ve made this recipe but lately I’ve been liking half & half.
  • Walnuts – I use organic and buy them from Trader Joe’s, already chopped.
  • Confectioner’s sugar – Perfect for the glaze.

How to make maple nut scones


Preheat oven to 400 degrees Fahrenheit. Gather mixing bowls, pastry blender and whisk and line a large jelly roll pan with parchment paper.

Step one

Gather the ingredients – flour, sugar, baking powder, salt, walnuts, half & half and maple syrup.

Spelt flour, walnuts, baking powder, sugar, cream and maple syrup with a bowl off to the side

Step two

Place the flour, sugar, baking powder and salt in the glass bowl. (A) I use the pastry blender to mix the ingredients together.

Step three

Cut the cold butter into pats into the flour mixture. (B)

Flour sugar and baking soda in a bowl. Butter cut into the bowl and a pastry blender in it as well. Butter cut into pea size bits and cream, nuts and maple syrup poured in the bowl

Step four

Cut the butter into the flour mixture with the pastry blender until the butter is in pea sized pieces. (C)

Step five

Add walnuts, half & half and maple syrup. (D)

Step six

Take a rubber spatula and mix the dough until it is just mixed. As you can see, it looks ‘rough’, but that is normal.

Scones dough mixed together in a glass bowl

Step seven

Take your hands and lightly knead the dough in the bowl for one minute. I knead it in the bowl because I don’t want to over do it. Remember you want soft textured scones not hard.

Step eight

Sprinkle a little flour on a marble pastry stone. Divide the dough in half and shape each in a long rectangle.

Two long rectangles of scone dough on a marble slab

Step nine

Cut them into triangles, so you get 12 scones. Place them on the parchment paper.

The scones dough cut into triangles and placed on a parchment paper jelly roll pan

Step ten

Bake for 13 minutes. As we know every oven is different, so I’d say to check them at 12 minutes. When we lived in a different house with a different oven, they took 15 minutes. The edges should look a little brown and if you touch the scone, the surface should give a little.

Maple scones fresh out of the oven still on the pan

Glaze Time

Step eleven

Gather the ingredients for the glaze: confectioner’s sugar, butter and maple syrup.

Butter, confectioner's sugar and maple syrup for the glaze on a white background

Step twelve

Place the maple syrup and butter in a pan and heat them up so the butter melts. Take the pan off the heat and whisk in confectioner’s sugar until the mixture is creamy.

Step thirteen

Scoop glaze in a small plastic sandwich bag, cut a hole in one corner and squeeze the glaze over the scones; use as much or as little as you want! Sprinkle some chopped walnuts over the glaze, if you so desire.

Glaze drizzled on the scones in the pan

Time to eat them. Do you hear me? It’s time to eat, so I plate one.

One of the glazed scones on a white plate with a bigger plate in the background with more scones

Let’s see the overhead view.

Overhead view of the scones on a big plate and a little plate in the corner with a bite taken out of the scone on it

So delicious!

I hope you enjoyed this maple nut scones recipe!

Other scone or biscuit recipes

What’s your favorite scone flavor? Leave me a comment as I’d love to know.

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Square photo of the the scone with a bite taken out of it on a plate

Maple Nut Scones

There is nothing like a delicious scone in the morning! Especially these wonderful maple nut scones!
5 from 19 votes
Print Pin Rate
Course: Breakfast
Cuisine: Breads
Keyword: maple nut scones, maple recipes, scones
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 12 scones
Calories: 270kcal



  • 2 cups spelt flour
  • 1/4 cup sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 8 tablespoons cold butter (one stick)
  • 1/2 cup half & half (or light cream)
  • 1/2 cup chopped walnuts


  • 1/4 cup maple syrup
  • 1/4 cup butter
  • 1 1/2 cups confectioner’s sugar


  • Preheat oven to 400 F
  • Add flour, sugar, baking powder and salt in a large mixing bowl
  • Cut in the COLD butter with a pastry blender or a couple knives
  • Add half & half, maple syrup and walnuts and mix with a spatula until it is just combined. Do not over mix the dough
  • While the dough is still in the bowl, use your hands to knead the dough for one minute. Don't over knead the dough
  • Flour your working surface (I used a marble pastry board) and divide the dough into two pieces. I shape them into two rectangles
  • Cut each piece into triangles. I get 6 scones per rectangle
  • Place the scones on a parchment paper lined jelly roll pan, leaving space between each scone
  • Place pan in oven and bake for 12 – 15 minutes. They should be lightly browned around the edges and have a little give if you touch them


  • Place the butter and maple syrup into a small saucepan and heat until the butter is melted. Whisk the confectioner’s sugar in it until creamy
  • Scoop some glaze in a sandwich bag, cut one of the corners of the bag and squeeze as much glaze as you want over scones
  • Eat
  • Smile
  • Enjoy
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Helpful Tips
  • Do not over mix the dough. Over mixing will cause your scones to be hard and tough.
  • Make sure to use cold butter, I take it out at the last moment before I cut it into the flour mixture.
  • You will not use up all the glaze, but I find that if I make less, I feel like I’ll run out.
  • The scones freeze beautifully. Make sure the glaze is fully set and the scones are completely cooled. I use a gallon ziplock bag and place them in a single layer.


Serving: 1scone | Calories: 270kcal | Carbohydrates: 41.99g | Protein: 3.83g | Fat: 16.41g | Saturated Fat: 8.24g | Cholesterol: 33.96mg | Sodium: 131.37mg | Potassium: 124.54mg | Fiber: 2.99g | Sugar: 25g | Vitamin A: 387.12IU | Vitamin C: 0.09mg | Calcium: 58.57mg | Iron: 1.16mg
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Originally published October of 2016.

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. Thes are absolutely perfect for fall served with a hot cup of tea while snuggled under a comfy blanket! I love the maple and nut flavor conbination too! I can’t wait to try these!

  2. I love that you made these scones with spelt flour!! My daughter and I had a wonderful time baking these together and our kitchen smelled amazing after we were done! πŸ™‚

  3. I made these for breakfast this morning and they were incredible! Thanks so much for sharing the recipe!

  4. These are a perfect scone for this time of year. They sound delicious and I love your step by step directions. I’m definitely making these.

  5. I can’t wait to make these scones! They will be perfect for a fall brunch, and you make them look so simple. Thanks for sharing!

  6. How delicious! I love the taste of spelt flour but I don’t bake enough with it. The nutty flavour would go really nicely with the maple!

  7. I am craving for this Maple Nut Scones right at this moment! I love that soft, crumbly texture with maple glaze. I can definitely have this anytime of the day!

  8. I am already wondering why I haven’t tried these before – they look so good πŸ™‚ Great tips on not over mixing the dough and using cold butter – I know how important both are!

    1. Thanks Danielle! These are probably my most favorite scones. But then again, I love scones so when I have a certain type, I think they are my favorite. πŸ™‚

  9. You had me at maple nut, then there was icing! yes please! Love the tips. I agree cold butter is the key. These look so approachable and perfect for the winter weekends.

  10. I have never baked scones myself but i love them. After looking at your recipe I really wanna try it myself.

  11. I’m honestly not a huge scone person, but mostly bc I don’t like fruit in my pastries. BUT THIS…THIS I can totally inhale in one bite! DELICIOUS!

  12. I never had scones before but these looks so good!!! And I can easily make them vegan!!! ???????????? Thank you for the tips and photos because I never had these and would be lost without the step by step instructions lol

  13. It’s been too long since I’ve made scones. These maple walnut scones are perfect for fall mornings, Elaine! I wish I had one right now with my tea πŸ™‚

  14. These scones looks absolutely perfect and so scrumptious! I want to make them on a weekend to enjoy with a cup of coffee in the morning!

  15. Oh yes, these are going into my bake asap list! I love scones and I love maple flavor. This recipe sounds like a little piece of afternoon heaven! Thanks for sharing.

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