Lactose Free Maple Walnut Scones

Total time53 min

Prep time20 min

Cook time18 min

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Ingredients

8 servings

For the scones

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp baking powder
¼ tsp salt
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, frozen
¾ cup walnuts, roughly chopped and toasted
⅓ cup heavy cream, plus 2 tbsp for brushing
Ingredient note
Counting all uses, this recipe has about 1 1/4 tablespoons of heavy cream per serving, within the reviewed amount for a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
2 tbsp heavy cream, for brushing
Ingredient note
Counting all uses, this recipe has about 1 1/4 tablespoons of heavy cream per serving, within the reviewed amount for a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
¼ cup pure maple syrup
1 large egg
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
3 tbsp pure maple syrup
1–2 tbsp milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.

Instructions

1
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Spread the chopped walnuts on the sheet and toast for 5–6 minutes, until fragrant and lightly golden. Let cool, then set aside. Keep the parchment-lined sheet for baking the scones.
2
In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.

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