Maple Walnut Scones

Maple Walnut Scones

Maple Walnut Scones are a personal favorite of mine, these scones have the perfect moist, flaky texture, and a wonderfully vibrant maple walnut flavor!

A spot-on version of the scones that made Starbucks famous!


I’ve made a lot of scones on the blog since I began, and this is one of the best.  I make all my scones big, light, and fluffy inside, and always thickly glazed.  But in this case, walnuts and maple complement each other so well, and when you add in some oat flour and buttermilk, you get the ultimate late fall breakfast.   The glaze is pure, intense maple and the warm scone just falls apart in your mouth.  Promise me you’ll make these!


This recipe was originally on the blog as Maple Oat Nut Scones, and I was copying the Starbucks version, which I don’t think they even make anymore.  I loved them so much but got lousy photos of them, so I’ve updated here.  Because I am a restless cook and can’t ever seem to leave a recipe alone, I’ve tweaked it, too.  I mean it when I say it’s one of, probably the one, favorite scone I’ve made.

Maple Walnut Scones, Biscuits

My scones all have a relatively wet dough, which bakes up more like a fluffy biscuit than a dry scone.  A heaping cup of chunky walnuts goes into the processor as I add the buttermilk and maple syrup, so they get incorporated right into the dough and result in a speckled, nutty interior.  I’ve used three layers of maple to boost the impact: maple syrup, maple sugar, and maple flavoring.  Try to find natural maple flavoring if you can.  MAPLE SUGAR can be a little harder to find, you can substitute regular sugar if you have to.


The glaze is an essential part of the experience because it provides the strongest maple presence.  It’s just maple syrup and confectioner’s sugar, with a dash of maple flavoring for good measure.  I love the rich color, and the flavor is wonderful.


Some of my favorite recipes are the ones I’ve copied from my favorite coffee shop.  My Copycat Starbucks Gingerbread is spot on.   So is my Better Than Starbucks Cranberry Bliss Bread.

Maple Oat Nut Scones

Yield: makes 6 scones

Maple Oat Nut Scones


  • 1 1/4 cup flour
  • 1 cup oat flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup sugar
  • 1/4 cup MAPLE SUGAR (substitute regular sugar if you can't find)
  • 1 stick (8 Tbsp) cold unsalted butter, cut in chunks
  • 1 egg
  • 1/2 -2/3 cups cold buttermilk
  • 2 tbsp maple syrup
  • 1/2 tsp maple extract
  • 1/2 tsp vanilla
  • 1 heaping cup walnut halves or large pieces
    Maple Glaze:
  • 1 heaping cup powdered sugar
  • 2 Tbsp maple syrup
  • 1/8 tsp maple extract or flavoring
  • milk or cream to thin
  • chopped walnuts for topping


  1. Set the oven to 400F
  2. Put the flours, salt, baking powder, baking soda, and sugars into the bowl of a processor and pulse to combine.
  3. Add the cold butter and pulse for about 30 seconds until the large chunks of butter are incorporated and the mix is grainy.
  4. In a liquid measuring cup beat the egg, and then add the maple syrup, and extracts. Then add enough cold buttermilk to bring the liquid up to 1 cup.
  5. Add the walnuts to the processor, and then, while you are pulsing the machine, pour the liquid into the dry just until it starts to come together. You may not need all the liquid.
  6. Transfer the dough to a floured surface and bring together into an 8 inch disk. If it is VERY wet, add a little more flour. You might need to knead it once or twice. Cut the disk into 6 scones and lay them carefully on a silicone or parchment lined baking sheet. The dough will be wet, almost like a drop biscuit consistency. Don't be tempted to add lots of flour to firm it up, just form the disk and slice.
  7. Put the tray in the refrigerator or freezer, if possible, for 15 minutes, while you clean up.
  8. Bake for about 18-20 minutes until firm on top and lightly browned. Cool them on a rack while you make the glaze.
  9. For the glaze, stir or whisk together the powdered sugar, the maple syrup, and flavoring, with enough milk or cream to thin it to spreadable consistency. Add more sugar if it gets too thin.

Copy Cat Starbucks Maple Oat Nut Scones

Be sure to let the scones cool a bit before you glaze them or it will slide right off.  You don’t want that.  You want a thick rich layer of frosting glaze.  Sprinkle a few chopped nuts over the top and they’ll look irresistible.   They easily last a a day or two on the counter… just revive them with exactly 20 seconds in the microwave before you dig in.


 Tips for success:

  1. Make sure your butter is cold, and cut it in pieces before adding it to the flours so it can be evenly dispersed.
  2. Don’t be tempted to add more maple extract or flavoring than is called for, it is very intense and can be bitter if you use too much.
  3. Don’t over process the dough.  It will be crumbly in the processor, and you will bring it together with your hands when you turn the dough out onto a floured surface.  Don’t over work it, it is supposed to look rough and ragged.  The less you handle the dough, the more tender your scones will be.
  4. You may need to adjust the amount of liquid according to your particular flour, and how you’ve measured it.  The dough should be wet, but not too wet.  Add a little less liquid, or a little more flour, accordingly.  Once you make scones a couple of times you will get the hang of it.
  5. Make sure your oven is at 400F before you put the pan of scones in.  The magic happens when the chilled bits of butter in the dough meet the super hot oven.


  • Reply
    Cyndi McConnell
    September 15, 2017 at 9:43 am

    My next adventure for sure! I have recently made my first batch of scones EVER! Unfortunately not from here, although they were amazing, and I cannot WAIT to try these!

  • Reply
    March 22, 2017 at 6:57 am

    I made these twice and the consistency is crumbly. Like eat with a spoon crumbly (which is fine with me!), however I wanted to give them as a gift and wished they could have been handheld eaten. The first time I could not find oat flour and ground up oatmeal in the food processor as someone else suggested in this thread. They were good, but crumbly. Second attempt I found oat flour at Harris Teeter. Not in the flour/baking section but in another aisle for gluten free stuff. I don’t think I over mixed it or added too much flour. The dough was a little wet. The results are delicious, but a very crumbly consistency. Any suggestions, or are they supposed to be crumbly? Thanks.

    • Reply
      March 22, 2017 at 7:45 am

      Hi Shelly ~ maybe you needed a bit more liquid in your dough, if the dough seems very dry and doesn’t come together easily you can drizzle in more buttermilk. And then be sure to work the dough enough so that it forms a nice cohesive disk before you slice it. That being said, yes, scones are supposed to be somewhat crumbly, they have a completely different texture from our cakes, muffins, and even biscuits, etc. Hope this helps!

      • Reply
        March 22, 2017 at 10:08 am

        Thanks Sue. The dough was a wet dough, yet I was able to form it into a disk. Wet and was a bit sticky. Normally I would have added more flour to a dough that was wet like this, but restrained since they were crumbly the first time. Very delicious though. I’ve made scones before but this is a different texture than what I’ve experienced
        . Thanks again. We love your site and the recipes.

  • Reply
    November 10, 2015 at 1:35 pm

    I really miss the Starbucks scones but this version is wonderful! I whipped up a batch and my children gobbled them before I had a chance to put the icing on! I didn’t have oat flour so I ground up the oats, I also ground in the walnuts since my children don’t like chunky stuff like nuts in their scones. The flavor and nutrition is still there when they are ground in. I also used white whole wheat flour instead of white. Turned out great!!!

  • Reply
    Walnut Cones with Maple Drizzle
    January 19, 2015 at 6:00 am

    […] many recipes out there that it is hard to sort through them all. Last year I found this recipe for maple scones on “The View from Great Island”. Sue’s maple scones are everything I would want in a scone. They are moist, but not too moist. […]

  • Reply
    September 6, 2014 at 9:36 am

    Made these just now. Kitchen smells amazing. But, the scones were way too wet & spread out on the baking sheet too much. They don’t look as beautiful as yours but they sure do taste wonderful.

    • Reply
      September 6, 2014 at 9:49 am

      Hi Lea! Scones require a little bit of a judgement call when it comes to how wet the dough should be. It can vary according to your flour, and also your flour measuring techniques. It should be wet, but not too wet. Sometimes you will not need all the liquid in the recipe, or you may need to add a bit more flour as you turn the dough out from the bowl. I hope you give these another go, they are my favorites!

      • Reply
        September 6, 2014 at 9:50 am

        I’m going to add this to the “tips for success’ — thanks for bringing it up!

  • Reply
    December 10, 2013 at 2:43 pm

    scones? meh. scones with a glaze like that? yes please!

  • Reply
    The Café Sucre Farine
    December 9, 2013 at 6:18 pm

    It’s bedtime here but you’ve got me itching to go to the kitchen and make scones. These look wonderful, I love the maple and walnut combination!

  • Reply
    Jenny Hartin
    December 9, 2013 at 12:19 pm

    My favorite scones ever.

  • Reply
    December 8, 2013 at 1:19 pm

    I have never made glazed..I think my husband would just love these.

  • Reply
    December 8, 2013 at 9:38 am

    Gorgeous!! I’d love several of these scones right now! :)

  • Reply
    December 8, 2013 at 9:19 am

    Maple Walnut is a favourite around here.

  • Reply
    Laura (Tutti Dolci)
    December 7, 2013 at 5:11 pm

    I love scones and that maple walnut pairing is so good!

    • Reply
      December 7, 2013 at 6:12 pm

      Thanks, Laura, we just the last ones this morning and I’m missing them already!

  • Reply
    October 4, 2011 at 12:36 pm

    Oh wow, I don’t think our Starbucks has these, they look right up my street I love the taste of maple syrup, oh next week I’m taking my mum out for dinner, I’ve already decided I’m having the venison because it comes with a Laphroaig and maple syrup sauce – how good does that sound?

    And yes, lots of museums in Paisley and you can tour the cottages too.

  • Reply
    leaf (the indolent cook)
    October 4, 2011 at 11:48 am

    I’m on the other side of the world here, but I can really see autumn in these scones. Wonderful!

  • Reply
    October 4, 2011 at 3:00 am

    Beautiful!!! I would love to have one of these right now and then one in about 12 hours from now for breakfast. Gorgeous photos!

  • Reply
    Nessa Robins
    October 3, 2011 at 10:51 pm

    Sue, these scones look Devine! I love glaze, must try it out on some muffins!

  • Reply
    Ocean Breezes and Country Sneezes
    October 3, 2011 at 10:32 pm

    Oh my goodness! These look fantastic! I’ll bet your home smelled divine!

  • Reply
    A Trifle Rushed
    October 3, 2011 at 9:37 pm

    I do love American recipes, you do autumn so well. I’m going to try these asap:-)

  • Reply
    October 3, 2011 at 9:31 pm

    These look great! I’ve never made scones at home before, but order them a lot when I am out. I like how you used oat flour and maple syrup. Mmmm! I agree. I love fall. Beautiful description at the beginning.

  • Reply
    Sabrina-eat.drink.and be merry.
    October 3, 2011 at 9:06 pm

    gosh these are perfect for the season! I also prefer a biscuit like scone. Im gonna try these real soon!

  • Reply
    October 3, 2011 at 5:32 pm

    I have never seen such beautiful scones; can almost smell and taste them; greata job.

  • Reply
    October 3, 2011 at 5:01 pm

    Beautiful. I want to make a batch of these right now. And you’re right… fall is a lucky season, nothing to complain about. How can you not like fall?! Especially when treats like these are around.

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