New Hampshire Maple-Walnut Scones

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New Hampshire Maple-Walnut Scones

star rating (8) rate this recipe »
Published prior to 2008

And you thought Vermont was the only state in New England famous for its maple syrup! Well, just because some surveyors way back when decided to make the Connecticut River the boundary between New Hampshire and Vermont, it doesn't mean maple trees grow differently (or produce different sap) on one side of the river or the other. New Hampshire maple syrup is every bit as tasty -- and its creation every bit as magical -- as Vermont maple syrup, though it's never enjoyed the same fame (or acclaim). If you're ever visiting northern New England in the early spring -- late February through March -- try to stop at a sugar house. The hot, rich maple steam billowing from the flat sugar pans, as the maple sap slowly boils down to golden syrup, is a smell you'll never forget. To northern New Englanders (Maine included, even though it's the Pine Tree State), it's the very first smell of spring.

This recipe comes to us courtesy of Barbara Lauterbach, cooking teacher, proprietor of the Watch Hill bed & breakfast in Centre Harbor, New Hampshire, and a long-time King Arthur spokesperson -- and, more importantly, friend.

3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup (3 1/2 ounces, about 3/4 cup walnut halves) finely chopped walnuts*
4 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable shortening (or unsalted butter, or a combination)
1 cup milk
1/2 cup maple syrup, divided
1/2 teaspoon maple flavoring

*The walnuts are tastier if you toast them before chopping. Place walnut pieces in a single layer in a flat pan and toast them in a preheated 350°F oven for 7 to 9 minutes, or until they smell "toasty" and are beginning to brown.

In a large bowl, combine the flour, walnuts, baking powder and salt. Cut in the shortening and/or butter until the mixture resembles coarse crumbs.

In a separate bowl, combine the milk, 1/3 cup (3 3/4 ounces) of the maple syrup, and the maple flavoring. (You can leave out the maple flavoring if you wish, but it really adds a nice touch.) Add the wet ingredients to the dry ingredients and mix until you've formed a very soft dough.

Flour your work surface generously, and scrape the dough out of the mixing bowl onto the floured surface. Divide the dough in half.

Working with one half at a time, gently pat the dough into a 7-inch circle about 7/8-inch thick. Transfer the circle to a parchment-lined or lightly greased cookie sheet or other flat pan; it'll be very soft, and if you have a giant spatula, it's the tool of choice here. Repeat with the remaining half of the dough, placing it on a separate pan.

Using a sharp bench knife or rolling pizza wheel, divide each dough circle into eight wedges. Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges. Pierce the tops of the scones with the tines of a fork, and brush them with some of the remaining maple syrup.

Bake the scones in a preheated 425°F oven for 15 to 18 minutes, or until they're golden brown. Remove them from the oven, and brush them with any remaining maple syrup. Wait a couple of minutes, then gently separate the scones with a knife (they'll be very fragile), and carefully transfer them to a cooling rack. Serve warm or at room temperature, with jam or maple butter (or even better, maple cream, an amber-colored, spreadable version of maple syrup, available at just about any New England shop selling native maple syrup). Yield: 16 large scones.

Nutrition information per serving (1 scone, made with half unsalted butter/half shortening, and 1% milk, 66g): 224 cal, 11.6g fat, 4g protein, 19g complex carbohydrates, 6g sugar, 1g dietary fiber, 12mg cholesterol, 250mg sodium, 101mg potassium, 48RE vitamin A, 1mg iron, 136mg calcium, 77mg phosphorus.


  • star rating 12/10/2014
  • Kevin Donohue from Kingston, New York
  • I love the KAF reviews because it seems we are a group of dedicated, experienced bakers - which means most of us don't follow the recipes! This must drive the KAF staff nuts from time to time... I decided to make scones because I had some buttermilk to use, so I used two teaspoons each of baking powder and baking soda - I think 2 1/2 powder / 1 1/2 soda would also work, but I was being lazy. I used KAF organic whole wheat white flour (my go to flour for anything other than delicate cakes), and also started with a cup of maple syrup which I reduced until just before soft ball, for added maple flavor. I did not have maple flavoring, so I used a teaspoon of vanilla. The results were fantastic - delicate sweet maple flavor, the toasted walnuts lent a wonderful richness (so do roast them), light delicate texture, slightly crusty with soft interior. Great scones!
  • star rating 04/03/2011
  • eh333 from KAF Community
  • I'm a big fan of maple walnut. So when I saw this recipe I could not wait to try it. I have to say I was surprisingly disappointed. I could not taste the maple and it was very bland. I followed the directions to the letter.
    I am sorry this wasn't to your liking. Feel free to increase the syrup to 3/4 cup and the maple flavoring to 1 1/2 or 2 tsp. I hope you will try this again. ~Amy
  • star rating 04/01/2011
  • dvaughn from KAF Community
  • It's ordinary and rather pasty in flavor. I won't make again.
    I am sorry this recipe wasn't for you. If you are a fan of scones, I hope that you will try another one of our recipes. This one is always a big hit: ~Amy
  • star rating 11/27/2009
  • chelsea from canada
  • very good! i agree with the other commenter about using #2 or even #3 grade maple syrup for best flavor. for next time, how do i adjust the recipe so that i can use some whole wheat flour in the mix?
  • star rating 11/24/2009
  • Matt from Bangor
  • Can I freeze the scones overnight and then put them in the oven in the morning?
    You certainly can - just add 5 to 8 minutes to the baking time. Molly @ KAF
  • star rating 11/12/2009
  • Deeter from NE PA
  • Simply delicious! I think i would like a smidge bit more maple flavor so will I increase the flavoring by 50%.
  • star rating 02/04/2009
  • Jeff from Chicago
  • I made these scones yesterday and they were amazing! Probably the best scones I have ever made myself. Moist, great scone texture. The recipe was easy to follow. I made them in a cast iron scone skillet and used 3/4 of the recipe. Just before serving, I topped them with maple sugar. I definitely recommend toasting the walnuts (you can do that while doing some of the other steps). I'll be making this one again
  • star rating 12/24/2008
  • Maria from Missouri
  • Great. Definitely would make these scones again. Be sure to use the maple flavoring in addition to the maple syrup. I would also suggest using Grade B maple syrup, which is best for cooking because it has a more intense flavor than the lighter Grade A syrup.