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Maple Walnut Scones

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“For mom's fall baking”
1hr 20mins
8 scones

Ingredients Nutrition


  1. Position oven rack in the center of the oven; preheat oven to 375°F; line a large baking sheet with parchment paper; set aside.
  2. In a bowl, mix both flours, baking powder, and salt together.
  3. Cut in the butter with a pastry cutter, pressing the flour and butter together through the tines until the mixture resembles coarse meal.
  4. Stir in the walnut pieces, whole egg, yogurt, and ¼ cup maple syrup; stir just until a batter comes together into a moist dough.
  5. Lightly dust a clean, dry work surface with flour; turn out the dough onto it.
  6. Knead a few times, just until the dough begins to hold its shape.
  7. If it is sticky, add a touch more cake flour, just to keep it moist but stable.
  8. Gently press-do not roll—into a circle about 8 inches in diameter.
  9. Slice the circle into 8 wedges, like a pie.
  10. Transfer these to the prepared baking sheet.
  11. Whisk the egg yolk, remaining 1 teaspoon maple syrup, and milk in a small bowl.
  12. Brush the mixture over the scones.
  13. Bake about 20 minutes, until brown and firm.
  14. Cool on a baking sheet for a couple of minutes, then transfer to a wire rack to continue cooling for at least 10 minutes before serving.

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