I love a good scone with my coffee, and wanted to create a seasonal scone with the warm flavors of fall, thus these Cinnamon Spiced Vanilla Walnut Scones came about. Made with extra vanilla bean paste and just a hint of bourbon in the glaze, these scones will make you feel warm and cozy on the chilliest of days! Best of all? You can make them completely in a food processor for easy cleanup.
For the Cinnamon Spiced Vanilla Walnut Scones:
- 1 ¾ cup all-purpose flour
- 1 cup rolled oats
- 1 tbs baking powder
- 1/3 cup granulated sugar
- 2 sticks cold, salted butter diced into cubes
- 2 tbs Greek yogurt
- 2 tbs milk
- 2 tsp vanilla bean paste
- 1 tsp cinnamon
- 1 cup walnuts
- 2 large eggs beaten
For Glaze:
- 1 cup of powdered sugar
- 2 tsp water
- 1 tsp vanilla
- 2 tsp bourbon
Start by preheating the oven to 400 degrees. Combine the flour, cinnamon, oats, baking powder, and sugar in the bowl of a food processor, and pulse to combine. Add in the walnuts next and pulse just to mix them in, but not break them down too much. Next add in the cold, cubed butter and pulse until butter is cut into dry ingredients and is strewn throughout the mixture in pea size pieces.
Combine the eggs, yogurt, milk, and vanilla bean paste in a separate bowl and mix well. Add the wet ingredients into the dry in a slow and steady stream, pulsing the food processor as you go to create a sticky dough. You just want to continue pulsing until a sticky dough is formed. Do not over mix. If the dough is too dry, add in an additional tbs of milk.
Note** you can do this by hand, but it’s a bit more work. To make these scones without a food processor, blend the oats until they reach a flour consistency. Mix them with flour, cinnamon, baking powder and sugar, then cut the butter into the flour and oat mixture, (how to video here). Next add the chopped walnuts, and finally the wet ingredients the same way you would as if using the food processor.
Dump the dough out onto a well-floured surface and be sure all ingredients are combined. Flour your hands and a rolling pin and roll the dough 1 inch thick. Cut into 3-inch rounds with a plain or scalloped edge cutter and place on a baking sheet lined with parchment paper.
NOTE: If you aren’t going to bake them right away or have to bake one cookie sheet of them at a time, put the rolled out and cut scones on a cookie sheet in the fridge. This way they will be ready to bake when you’re ready, and the butter will stay cold, creating a flaky scone.
Bake for 13-15 minutes at 400 degrees until the tops are crisp and the insides are done.
To make the glaze, combine the powdered sugar, bourbon, water and vanilla. If it is too thick, add a touch more water. When the cinnamon spiced vanilla walnut scones are done, cool for 15 minutes and drizzle each scone with some of the glaze. Enjoy!
