Pregnancy Friendly Maple Walnut Scones
Total time53 min
Prep time20 min
Cook time18 min
4.9(7)
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Learn more →Ingredients
8 servings
For the scones
- 2 cups all-purpose flour
- 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
- 2 tbsp heavy cream, for brushing
- ¼ cup pure maple syrup
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tsp vanilla extract
For the glaze
- 1 cup powdered sugar, sifted
- 3 tbsp pure maple syrup
- 1–2 tbsp milk
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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