Walnut Sage Scones with Brown Butter MapleĀ Glaze

January  5, 2012
5 Ratings
Photo by James Ransom
  • Makes 4 scones
Author Notes

I make scones a couple times a week and after seeing it on TV, I've adopted & adapted the Cook's Illustrated technique of using frozen grated butter and folding my scone dough like puff pastry for all my scones, this makes for a light and flaky scone. It is a a little more work than regular scones, but worth the extra effort. This combo of sage, walnut, brown butter and maple makes for a great sweet savory treat, perfect with a hot cup of coffe or even some scrambled eggs. This only makes four since it's just me and Mr. MGrace, but will easily double for a crowd. This recipe is easily adaptable to any add-in, substitute blueberries (the original America's test kitchen recipe), currents or any dried fruit for the nuts and omit the sage; with or without the glaze. —MGrace

Test Kitchen Notes

WHO: MGrace is from Cambridge, MA and is always on the lookout for new, exciting food inspiration.
WHAT: A tender, flaky scone full of chopped walnuts and topped with a barely sweet maple-brown butter glaze.
HOW: The butter is grated and stirred into the flour -- no pastry cutter needed! -- and folding walnuts and sage into the dough ensures that you'll taste them in every bite.
WHY WE LOVE IT: This scone combines all our favorite flavors -- walnuts, sage, maple, brown butter -- in a convenient package. We'll be doubling this recipe for breakfasts all winter. —The Editors

What You'll Need
  • Scones
  • 1 stick frozen butter, of which you will use 4 TBS
  • 1/2 cup toasted walnuts
  • 1/4 cup milk
  • 1/4 cup greek yogurt, whole works best
  • 1/2 cup white whole wheat flour
  • 1/2 cup all purpose flour
  • scant 1/8 cups sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • scant 1/8 teaspoons baking soda
  • 1 teaspoon sage, minced or more to your taste
  • Brown Butter Maple Glaze
  • 1 tablespoon butter
  • 1/8 cup maple syrup
  • 1/3 cup confectioner's sugar
  • 1 tablespoon milk or cream, use enough to slightly thin the glaze
  1. Heat oven to 425 degrees
  2. Grate 4 Tbs of butter and place in freezer until ready to use
  3. Whisk milk and yogurt together, set aside. (If your kitchen is warm, place in fridge until needed.)
  4. Mix together flours, sugar, baking powder, baking soda, salt and sage. Add frozen grated butter and toss until butter is well coated. Gently stir in milk mixture with a spatula just to combine.
  5. Place onto a floured bench and knead a few times until it comes together. Gently press into a 1/4" thick square, then fold up long sides in thirds (like folding a letter) then fold up short sides until you have a small tall square. Place in freezer for five minutes on a floured plate.
  6. Place on floured bench and gently fold or roll into 1/4" thick square. Place enough walnuts to generously cover the surface, then press walnuts into the dough so they stick. Gently roll dough into a log. With seam facing down, press into a rectangle - it will be about 6x4 and an inch thick. Using floured knife, cut in half then cut each half into triangles.
  7. Place on silicone lined (or parchment paper) baking sheet. Bake 18-20 minutes until browned. Let cool.
  8. Make the glaze: Melt butter in small saucepan and lightly brown, add maple syrup. It will bubble vigorously, once bubbles have subsided whisk in confectioner's sugar. add enough milk or cream to thin glaze slightly (until it looks 'spreadable') Drizzle or brush over scones. **Note: If you end up with a thick glaze (like I did in picture) just spread on with a spatula and call it icing, no one will be any wiser.

See what other Food52ers are saying.

  • littlesister
  • creamtea
  • Kate Williams
    Kate Williams
  • Midge
  • hardlikearmour

15 Reviews

Joan March 30, 2014
what is the yield on these delightful looking scones?
PatriciaBranch March 27, 2014
The most delicious thing I've eaten so far this year!
I (also) must have gluten-free, so used half Bob's Red Mill gf baking mix and half brown rice flour with a pinch of xanthum gum - but otherwise followed the recipe to the letter.
(For baking GF scones/biscuits America's Test Kitchen recommends positioning items very close together on doubled baking sheets to prevent drying out and/or burnt bottoms).
littlesister January 13, 2013
Just made these for my gluten free sister and they were fantastic - my husband said the best scones I've made. I used half all-purpose gluten-free flour and half rice-flour. If they are that good with gf ingredients, they must be awesome with wheat flours! Thanks for a great recipe!
Benjamin G. December 27, 2012
could you please clarify the sugar measurement?
JWC January 15, 2012
Congratulations! These scones look so beautiful. Perfect for winter coffee-time.
creamtea January 13, 2012
Congratulations on being named a finalist! These sound delicious for a winter brunch.
Kate W. January 12, 2012
Congrats MGrace! These scones sound fab, especially that brown butter glaze!
Midge January 12, 2012
What a fantastic combination. Must try the CI method. Congrats MGrace!
MGrace January 12, 2012
Wow, I've never been a finalist before...I can't believe just how excited I am to be in such fine company. Hope everyone enjoys! Thanks for all the great comments!
hardlikearmour January 12, 2012
Congratulations, MGrace! I love the grated butter trick & use it frequently.
arielleclementine January 12, 2012
congratulations! these sound fantastic!
Sonali A. January 12, 2012
These sound delicious- congratulations!
mrslarkin January 12, 2012
Congrats MGrace! These sound yummy.
fiveandspice January 12, 2012
Congrats on being a finalist MGrace! These sound like completely addictive scones! Really nice combination of healthy and indulgent. :)
Bevi January 12, 2012
congrats on being a finalist!