Maple Walnut Cranberry Scones

There’s something magical about the smell of warm maple and toasted walnuts wafting through the kitchen on a crisp morning, especially when it’s coming from a batch of freshly baked Maple Walnut Cranberry Scones. These scones are my go-to for holiday breakfasts, lazy weekends, or anytime I want to treat my family to something special. The tart pop of cranberries, the crunch of walnuts, and that sweet maple glaze? Pure comfort in every bite.

I’ll never forget the first time I made these for Christmas morning. My niece, who claimed she “hated scones,” took one skeptical bite… then promptly asked for seconds. That’s the power of this recipe, tender, flaky layers with just the right balance of sweet and tangy. No dry, crumbly disappointments here! Whether you’re serving them at a brunch or sneaking one with your afternoon coffee (no judgment), these scones are guaranteed to disappear fast.

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Why You’ll Love These Maple Walnut Cranberry Scones

Trust me, these aren’t just any scones; they’re the kind that’ll make you do a little happy dance when you pull them out of the oven. Here’s why:

• Flaky, buttery perfection: That first bite? Pure magic. The layers practically shatter, thanks to cold butter and a gentle hand with the dough.
• Sweet-tart harmony: Fresh cranberries give you those bright pops of tang, while maple glaze and brown sugar keep things cozy-sweet.
• Holiday vibes in every bite: Walnuts add crunch, cinnamon and nutmeg whisper “festive,” and that maple drizzle? It’s like autumn in liquid form.
• Easier than pie (literally): No fancy skills needed, just mix, shape, and bake. The dough forgives mistakes, and the glaze hides any imperfections.
• Brunch superstar: Serve these warm, and watch them vanish faster than wrapping paper on Christmas morning.

Seriously, these scones are the edible equivalent of your favorite wool sweater, comforting, reliable, and always a good idea.

Ingredients for Maple Walnut Cranberry Scones

Okay, let’s talk ingredients, because the magic starts here. I’ve made these scones a *lot* (my waistline can confirm), and I’ve learned a few non-negotiables: cold butter for flakiness, fresh cranberries for that tart punch, and real maple syrup in the glaze (none of that pancake syrup stuff!). Here’s your shopping list, grouped for sanity:

Dry Ingredients

• 2 3/4 cups all-purpose flour (330g), spoon and level it, or you’ll get dense scones
• 1 tablespoon baking powder (14g), yes, a full tablespoon! It’s the lift secret
• 3/4 cup packed light brown sugar (159g), dark brown works too for deeper flavor
• 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg, warm spice buddies
• 1/2 teaspoon salt, balances the sweetness

Wet Ingredients & Mix-ins

• 10 tablespoons cold unsalted butter (141g), cubed and chilled (I pop it in the freezer for 10 minutes)
• 3/4 cup cold heavy cream (171ml), the richer, the better
• 2 large egg yolks, save the whites for meringues!
• 2 teaspoons vanilla extract, or 1 tsp vanilla + 1 tsp maple extract if you’re extra
• 4 oz walnuts, roughly chopped, toast ’em first for max crunch
• 6 oz fresh cranberries, halved, frozen work in a pinch, but don’t thaw them

For the Glaze & Topping

• 1 egg + 1 tsp water, for that shiny egg wash
• Sparkling sugar (optional), because pretty
• 3/4 cup powdered sugar (84g), 1.5 tbsp maple syrup, 1.5 tsp milk, glaze perfection

Pro tip: Measure everything before you start mixing. Cold ingredients + speedy hands = the flakiest scones!

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for these scones! Just grab these basics (I bet you already have most of them):

• Large mixing bowl – For tossing all those cozy dry ingredients together
• Pastry cutter or two forks – My grandma swore by her pastry cutter, but forks work in a pinch
• Baking sheet + parchment paper – No sticking disasters here
• Measuring cups/spoons – Precision matters with baking powder and spices
• Bench scraper or sharp knife – For clean wedge cuts (cookie cutters work too if you’re feeling fancy)

That’s it! Well… plus an oven, obviously. Now let’s make some magic.

How to Make Maple Walnut Cranberry Scones

Alright, let’s get baking! I promise this process is easier than it looks, just follow these steps, and you’ll have scone magic in no time. The key? Keep everything cold, handle the dough gently, and don’t skip that chill time (trust me, it’s worth the wait).

Preparing the Dough

First things first: preheat your oven to 425°F and line a baking sheet with parchment paper. Now, grab that big mixing bowl and whisk together all your dry ingredients, flour, baking powder, brown sugar, cinnamon, nutmeg, and salt. Get those spices evenly distributed!

Next comes the butter. Drop in those cold cubes and start cutting them into the flour mixture with a pastry cutter or two forks. You’re aiming for pea-sized crumbs with some larger butter bits still visible, those pockets will create flaky layers when they melt in the oven. Don’t overdo it! If your hands get warm, pop the bowl in the fridge for 5 minutes.

In a separate bowl, whisk together the cold cream, egg yolks, and vanilla (plus maple extract if using). Pour this over the flour mixture, then scatter in your walnuts and halved cranberries. Now, the golden rule: mix just until the dough comes together. A few dry spots are fine, overmixing leads to tough scones, and nobody wants that.

Shaping and Baking

Dump your shaggy dough onto a lightly floured surface and gently knead it 3-4 times to bring it together. Pat it into an 8-inch circle about 1-inch thick, no rolling pin needed! Use a sharp knife or bench scraper to cut it into 8 wedges (like a pizza).

Here’s the secret step: transfer the wedges to your prepared baking sheet, spacing them about 2 inches apart, and pop them in the fridge for 15-30 minutes. This chill time firms up the butter again, ensuring maximum flakiness.

While they’re chilling, whisk together your egg and water for the wash. When the scones come out, brush the tops lightly (avoid the sides!) and sprinkle with sparkling sugar if you’re feeling fancy. Bake for 20-22 minutes until they’re puffed and golden brown, you’ll know they’re done when the edges look crisp and the tops spring back slightly when touched.

Making the Maple Glaze

Let the scones cool on the baking sheet for 10 minutes. This is torture, I know, but hot scones will melt your glaze into oblivion. Meanwhile, make the glaze by whisking powdered sugar, maple syrup, and milk until smooth. It should drizzle slowly off the whisk, add more milk a teaspoon at a time if it’s too thick.

Now the fun part! Use a spoon or piping bag to zigzag that glorious maple glaze over the slightly warm scones. The glaze will set in about 15 minutes, but let’s be real, you’re probably going to eat one immediately. I won’t tell.

Tips for Perfect Maple Walnut Cranberry Scones

After making these scones more times than I can count (my neighbors are very happy taste-testers), I’ve picked up some foolproof tricks to guarantee bakery-quality results every time:

• Keep everything colder than a winter morning – Butter straight from the fridge, cream chilled, even freeze your mixing bowl for 10 minutes if your kitchen is warm. Cold = flaky layers.
• Halve those cranberries like it’s your job – Whole cranberries can burst and make soggy spots. I toss them in a bit of flour too, helps prevent sinking.
• Glaze consistency is key – Too thick? Add milk drop by drop. Too thin? More powdered sugar. Aim for honey-like flow that drizzles beautifully but doesn’t flood the baking sheet.
• Freeze extras unbaked – Shape the dough, freeze the wedges on a tray, then bag them. Bake straight from frozen, adding 2-3 extra minutes. Fresh scones on demand!
• Revive day-old scones – 10 seconds in the microwave or 5 minutes in a 300°F oven brings back that just-baked magic.

Remember: scones are forgiving! Even “ugly” ones taste incredible with coffee, ask my lopsided first batch…

Variations for Maple Walnut Cranberry Scones

Listen, I love the original version, but sometimes you’ve gotta mix things up! Here are my favorite twists (all tested on very willing neighbors):

• Dried cranberries instead of fresh, soak them in warm orange juice first for plumpness
• Pecans or almonds for the walnuts, toast them first for extra nutty magic
• Zesty upgrade, add 1 tbsp orange zest to the dough and swap the milk in the glaze for OJ
• Cozy spice blend, try cardamom or ginger instead of nutmeg
• Chocolate lovers, toss in 1/2 cup white chocolate chips (trust me)

The beauty? This dough is your playground. Just keep the wet/dry ratios the same, and you’re golden. Happy experimenting!

Serving Suggestions

These maple walnut cranberry scones practically beg to be served warm with a steaming cup of coffee or spiced chai; the maple glaze melting slightly into the nooks and crannies is pure bliss. For holiday brunches, I love arranging them on a wooden board with clotted cream, orange marmalade, and fresh fruit. They also make a killer companion to apple cider or, let’s be honest, eaten standing over the kitchen counter while no one’s looking. Morning, noon, or midnight snack, there’s never a wrong time for these!

Storing and Reheating Maple Walnut Cranberry Scones

Here’s the good news: these scones stay delicious for days, if they last that long! For room temp storage, tuck them into an airtight container with a paper towel underneath (soaks up moisture) for 2-3 days. The glaze might lose its shine, but the flavor only gets better!

Want to freeze them? You’ve got options:

• Unbaked dough wedges on a parchment-lined tray → freeze solid → bag them. Bake from frozen, adding 2-3 extra minutes.
• Baked scones (unglazed) freeze beautifully for up to 3 months. Thaw overnight, warm at 300°F for 5 minutes, then glaze.

Reheating magic: 10 seconds in the microwave softens them up, but for that fresh-from-the-oven crispness? 5 minutes in a 350°F oven works wonders. Pro tip: Add extra glaze after reheating, it’s like a maple revival!

Nutritional Information

Estimates vary based on ingredients and portion sizes, but here’s the general breakdown per scone (based on 8 servings):

• Calories: 390 kcal
• Fat: 20g (10g saturated)
• Carbs: 45g
• Fiber: 2g
• Sugar: 25g
• Protein: 5g

For lighter options, try reducing the glaze or swapping half the cream for Greek yogurt, though I can’t promise the same level of indulgence!

FAQs About Maple Walnut Cranberry Scones

Can I use frozen cranberries instead of fresh?
Absolutely! Just halve them while frozen (they’re less messy that way) and toss them in flour before adding, no need thaw. Frozen berries release more moisture, so your dough may feel slightly wetter, but the scones still turn out fantastic.

How do I freeze baked scones?
Let them cool completely, then store unglazed scones in a freezer bag with parchment between layers. They’ll keep for 3 months! When ready, thaw overnight and warm at 300°F for 5 minutes before adding glaze (always glaze post-thaw for that fresh look).

Why did my scones spread too much?
Likely culprits: warm butter (chill that dough!), overmixing (stop when just combined), or an old baking powder (check the expiry date). Next time, try popping the shaped scones in the freezer for 10 minutes before baking.

Can I make these dairy-free?
Yes! Swap butter for cold coconut oil and use coconut cream instead of heavy cream. The texture changes slightly, but they’re still delicious, just add 1 extra tbsp of cream since coconut flour absorbs more moisture.

My glaze is too runny, help!
No stress! Thicken it with more powdered sugar (1 tbsp at a time) or let it sit 5 minutes, sometimes it firms up on its own. Too thick? Drizzle in milk drop by drop until it ribbons nicely.

Final Thoughts

There you have it, my foolproof recipe for Maple Walnut Cranberry Scones that’ll make you feel like a pastry pro! I can’t wait for you to experience that first bite of flaky, maple-glazed perfection. Tag me on Instagram if you bake them. I love seeing your kitchen creations! Now go grab that butter and get mixing.

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