Scones are probably one of my favorite “go to” sweet treats that I enjoy whenever I visit a coffee shop or bakery. I love the texture (and taste!) of biscuits and scones are just “my cup of tea” because they literally come in so many varieties. My favorite flavor? Pumpkin. Just because I’m one of those crazy pumpkin flavor lovin’ people! But when I can’t have a pumpkin scone (out of season. Boo boo!) I lean towards blueberry. Equally delicious.
Scones are thought to have originated in Scotland in the early 1500’s. The word “scone” is said to have originated from the Dutch word “schoonbrot” which translates to “fine white bread” and also the closely-related German word “sconbrot” which translates to “fine or beautiful bread.”
It wasn’t until around 1840 that scones became popular in England and were served with the traditional afternoon tea.
What is the difference between British scones and American made scones? British scones are quite simpler with just a few ingredients – which usually include raisins or currants. British scones also tend to resemble a fluffy biscuit and are served with clotted cream or jam.
American scones come in a million different varieties – they also are usually wedges or triangle in shape. They have a much more dense texture due to adding more butter and sugar to the ingredients – which the British use less of.
Maple Walnut Scone Recipe
2 Cups of Bisquick
3 ½ Tablespoons sugar
3 Tablespoons of unsalted butter (cold and cut into pea sized pieces)
3 Tablespoons of milk
2 teaspoons of vanilla extract
1 Cup of maple syrup (if you don’t have traditional maple syrup – don’t worry! I use regular syrup and it’s just as tasty!)
1 Cup of Walnuts
1/2 Cup of Confectioners Sugar
1 Cup of Maple (or regular) syrup (use more syrup for desired consistency)
Preheat your oven to 400 degrees.
Grease a 9” cake pan and line with parchment paper. Grease the parchment paper and set the pan aside.
In a large mixing bowl, whisk together the dry ingredients: Bisquick + Sugar.
Use a pastry blender (or two forks) to cut the cold butter into the flour mixture until the mixture is very coarse and crumbly.
Add the wet ingredients into the large bowl (eggs, milk, vanilla extract, syrup)
Mix together until a soft dough forms.
Pour the mixture into the prepared cake pan.
Place the cake pan into the preheated oven and bake for 18-20 minutes or until the scones are lightly golden brown. To double check, Inset a toothpick into the center of the baked scones and if it comes out clean – they are done ✔️
Remove from the oven. After ten minutes, remove the scones from the pan and place on a baking rack and cool to room temperature.
Once the scones are cooled, use a pizza cutter to cut into 8 triangles and separate.
Make your glaze…
Mix together the confectioners sugar + maple syrup until desired consistency. Add more syrup if needed.
Drizzle the glaze over the scones.