Maple Walnut Scones

I’ve always found that the flavour of maple syrup in baked goods is so subtle, it often can’t be detected so I was happy to see that this recipe used maple extract to flavour the scones, and saved the precious liquid for a finishing glaze.

As a result, the scones had a good maple flavour, which was nicely balanced with cinnamon and toasted walnuts. As the authors warn, the texture was quite dense and hearty, not light and delicate.

The scone is sprinkled with sugar before baking, then finished with a maple syrup glaze. I thought this might be overkill, but the scones weren’t very sweet and could handle both.

I find I do prefer a lighter, flakier texture in my scones so, though I liked many things about this recipe, I didn’t love the finished product. I’m still giving this a high rating as they did taste very good and my family didn’t mind the texture.