I stumbled upon this recipe during a particularly chilly weekend when my family craved something cozy and sweet. With a bit of experimentation and the right ingredients, these scones have become the perfect accompaniment to a hot cup of coffee or tea. They are incredibly easy to make but taste like they require hours of preparation – and who doesn’t love a bit of culinary magic!
What’s great about these scones is that they strike a balance between indulgence and healthfulness. Using whole white wheat flour and coconut oil ensures that they’re not just delicious but also have some nutritional benefits. Plus, the walnuts add a fantastic crunch that’s hard to resist.
The maple flavor is what brings everything together. With both maple sugar and syrup as part of the recipe, each bite is infused with a sweet and earthy note that feels like a warm hug. And the best part? The recipe is flexible enough for adjustments, so you can tailor it to suit your tastes perfectly.
If you’re like me, you’ll appreciate that these scones come together in no time at all. Just a bit of mixing, shaping, and baking is needed before you get to enjoy these delightful treats. So, why not try these Maple Walnut Scones this weekend? Your family (or even just for yourself) will thank you. Now, let’s jump right to the step-by-step guide to whip up these delicious scones!
How to Make Maple Walnut Scones
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Ingredients:
- 1/2 cup whole white wheat flour
- 1 cup powdered sugar
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract or paste
- 1 1/2 cups unbleached all-purpose flour
- 1 tablespoon aluminum-free baking powder
- 3 tablespoons natural cane sugar
- 3 tablespoons maple sugar
- 1 cup coconut milk
- 1/2 teaspoon sea salt
- 3/4 cup chopped walnuts
- Maple syrup for brushing
- 1 tablespoon maple syrup
- Water as needed
Directions:
- Start by preheating your oven to 400°F to ensure it’s ready when you’re done mixing the ingredients.
- In a large mixing bowl, combine the whole white wheat flour, all-purpose flour, natural cane sugar, maple sugar, baking powder, and sea salt. Give everything a good sift to remove any lumps.
- Add the coconut oil to the dry mix. Use a pastry cutter or two knives to work it in until the mixture resembles sandy crumbs.
- Gently fold in the chopped walnuts. Pour in the coconut milk and vanilla extract, stirring just until the ingredients are combined into a sticky dough.
- Transfer the dough onto a clean, lightly floured surface. Shape it into a round disk approximately one inch in thickness, then cut into eight pie-like wedges.
- Place the wedges onto a baking sheet lined with parchment paper. Brush each scone with a generous coating of maple syrup for extra sweetness and shine.
- Bake the scones in the preheated oven for about 18-22 minutes, or until they have a light golden brown color on the edges.
- Let them cool slightly before serving. Enjoy your homemade scones with a fresh brew or some seasonal fruit.
Ingredient Substitutions:
For those who might not have all the ingredients on hand, you can substitute whole white wheat flour with whole wheat pastry flour, and use almond milk instead of coconut milk. If you’re out of maple sugar, brown sugar makes a decent alternative without changing the overall taste too much.
Serving Suggestions:
Serve these scones warm with a drizzle of additional maple syrup or a pat of butter. Pair them with a steaming cup of coffee or tea, and for a sweet twist, offer some whipped cream or a spoonful of fruit preserves on the side. They also pair well with a refreshing glass of orange juice.
Seasonal Variations:
In the fall, consider adding some ground cinnamon or nutmeg to give the scones a spicy warmth. During spring and summer, a handful of fresh berries can be mixed into the dough for a fruity burst. Winter could welcome some orange zest for a citrus note.
Cooking Tips:
When mixing the dough, remember not to overdo it. Overmixing can lead to tough scones. Make sure your coconut oil is at room temperature to blend more easily. Feel free to lightly toast the walnuts before adding them to the recipe for an extra boost of flavor.
Storing Suggestion:
Store leftover scones in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to a week. To enjoy a scone later, warm it up in the oven at a low temperature or give it a quick zap in the microwave.
FAQ:
Can I use a different type of flour?
Yes, you can use whole wheat pastry flour or a gluten-free flour blend if you’re aiming for a gluten-free option. Keep in mind that these substitutions might slightly alter the texture and taste, but they work quite well with the recipe.
How can I make these scones vegan?
This recipe is already vegan, as it does not contain dairy or eggs. It’s perfect for those following a plant-based diet and still wanting to indulge in tasty baked goods. Ensure all your ingredients, such as coconut milk, are free from animal products.
Why are my scones not rising?
If your scones aren’t rising, check the freshness of your baking powder. Ensure all your ingredients are measured accurately, and your oven is preheated to the correct temperature. Cold ingredients and overmixing can also prevent the scones from rising properly.
What is the best way to serve leftover scones?
Leftover scones can be served warmed up to restore their soft texture. Toast them lightly in the oven or a toaster oven to enjoy them slightly crispy on the outside and soft on the inside. Pair them with jam, honey, or even some butter for added flavor.
Can I freeze these scones?
Yes, you can freeze the scones. After they’ve cooled completely, wrap them tightly in plastic wrap or place in a zip-top bag. They can be frozen for up to three months. To thaw, leave them at room temperature or reheat gently in the oven.
Can I add different nuts or fruits?
Feel free to customize the scones to your preference by adding different nuts like pecans or almonds. Dried fruits such as cranberries or cherries can also be mixed in for a sweet and tangy twist. Adjust the quantity to fit your taste without overcrowding the dough.
Maple Walnut Scones
Ingredients
- 1/2 cup whole white wheat flour
- 1 cup powdered sugar
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract or paste
- 1 1/2 cups unbleached all-purpose flour
- 1 tablespoon aluminum-free baking powder
- 3 tablespoons natural cane sugar
- 3 tablespoons maple sugar
- 1 cup coconut milk
- 1/2 teaspoon sea salt
- 3/4 cup chopped walnuts
- to taste Maple syrup for brushing
- 1 tablespoon maple syrup
- as needed Water
Instructions
- Begin by preheating your oven to 400°F.
- Combine the whole white wheat flour, unbleached all-purpose flour, natural cane sugar, maple sugar, baking powder, and sea salt in a bowl, making sure to sift well.
- Use a pastry cutter or two knives to cut the coconut oil into the dry ingredients until the mixture resembles coarse sand.
- Gently fold in the chopped walnuts, then add the coconut milk and vanilla extract, mixing just until combined without overworking the dough.
- On a floured surface, shape the dough into a round disk about one inch thick and cut it into eight wedges, similar to a pie.
- Transfer the scones to a parchment-lined baking sheet and brush the tops with maple syrup.
- Bake for 18 to 22 minutes, or until the edges have a slight golden hue.
- Serve these delightful scones with your favorite coffee or alongside fresh fruit for a comforting breakfast.
