| Tender, spiced scones studded with Fisher® Walnut Halves and Pieces, finished with a sweet maple glaze and a sprinkle of crunchy toasted walnuts. |
Maple Walnut Cake Scones
Pecan
Breakfast / BrunchSweets
Vegetarian
prep
10
minscook
20
minsmake
16
portionsScones:
1 box
spice cake mix
2 cups
all purpose flour
1 tsp
baking soda
2 sticks
unsalted butter, frozen, cut in cubes
1 ea
egg
3/4 cup
heavy cream
1 cup
Fisher® Walnut Halves and Pieces, roughly chopped
as needed
heavy cream
Maple Glaze:
1/4 cup
maple syrup
1/4 cup
heavy cream
1/4 cup
unsalted butter
2 cups
powdered sugar
2 tsp
vanilla extract
1/4 tsp
kosher salt
Food Safety Instruction
DIRECTIONS
- For Scones:
- Preheat oven to 350 °F. Line 2 half-sheet pans with parchment.
- In a food processor, blend cake mix, flour, baking soda, and butter until butter is in small crumbs. Transfer to a large bowl.
- Whisk egg and ½ cup cream together; stir into dry mix with walnuts. Mix just until dough begins to form.
- Turn dough onto a lightly floured surface. Form into a ball, divide in half, and flatten each into a 6-inch round. Cut each into 8 wedges.
- Place wedges on lined pans, brush tops with cream, and bake 20–25 minutes, until golden and cooked through. Cool completely.
- For Maple Glaze:
- In a small saucepan, heat maple syrup, cream, and butter until the butter melts.
- Whisk in powdered sugar until smooth. Remove from heat, stir in vanilla and salt. Let cool slightly.
- Spoon the lightly warmed glaze over the scone. Garnish with toasted Fisher® Walnut Halves and Pieces.
- Repeat for remaining scones.
