walnut maple scones

Can you think of a better reward after an early morning workout than a warm maple glazed walnut maple scone? And because I often burn a few calories in the early morning, I can usually rationalize a nice pastry breakfast. Chris Shuman developed this recipe and shared a batch for our weekend bike ride around Lopez Island. The first bite revealed the toasted walnuts and crunchy granola mingled into the flaky interior. A taste of the maple glaze on top and I was hooked. You’ve been warned.

walnut scones

Serves: 8
Cooking Time: 20 minutes


  • 2 cups flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup chilled butter, cut into ½ inch cubes
  • ½ cup granola, or ¼ cup granola and ¼ cup rolled oats
  • 2 tablespoons walnuts, toasted and chopped
  • 1 tablespoon peanut butter
  • 1 egg
  • ½ cup milk
  • glaze:
  • ½ cup powdered sugar
  • 1 teaspoon butter, softened
  • 2 tablespoons maple syrup
  • chopped walnuts for garnish



Heat oven to 375° F. Line baking sheet with parchment paper.


In medium bowl mix flour, sugar baking powder and salt. With your fingertips, work the butter into the dry ingredients until the mixture resembles coarse meal. Add the granola and walnuts.


In separate bowl blend the peanut butter, egg and milk. Fold into the flour and butter mixture and stir until the dough forms into a ball. Be careful not to over process the dough.


Lay the dough on a floured work surface and pat the ball into an 8-inch circle. Cut it into eight triangles and place them on the prepared baking sheet.


Place baking sheet on rack in the top third of the oven and bake 20 minutes, until golden brown.


Prepare the glaze by mixing the butter into the powdered sugar. Stir in the maple syrup and mix until smooth. Brush over the tops of the cooled scones. Sprinkle with chopped walnuts.

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