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Scones with Streusel Topping


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  • Streusel:
  • 3 TB whole wheat pastry flour
  • 2 TB butter, melted
  • 5 TB brown sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped walnuts
  • Scones:
  • 3 1/4 cups whole wheat pastry flour
  • 1 TB baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 2 large eggs
  • 1/2 cup plus 2 TB heavy cream or buttermilk, divided
  • 1/2 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1 cup walnuts, coarsely chopped


Servings 12


Step 1

For the streusel topping, mix all ingredients and set aside.

For the scones, preheat oven to 425. Line a baking sheet with parchment.

In a large bowl, whisk flour, BP, and salt. Cut butter into pieces and use pastry blender to mix with flour mixture.

In a small bowl, whisk eggs, 1/2 cup cream, maple syrup and vanilla. Mix well.

Make a well in dry mixture and pour in the wet mixture. Stir just until mixed, then stir in walnuts. Divide dough in half. Dump it out onto a floured counter and shape each half into a circle 3/4 inch thick. Slice each round, like a pie, into 6 wedges. Place each scone onto prepared baking sheet with at least 1 inch between them. Brush tops with remaining 2 TB cream, and press the streusel mixture on top. Bake 15-18 minutes, until golden. Transfer to a wire rack to cool.


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