Maple Walnut Scones

• 1 cup chopped walnuts
• 1 3/4 cups flour
• 1/4 cup sugar
• 1/4 cup maple syrup
• 2 1/2 tsp. baking powder
• 1/4 tsp. salt
• 6 tbsp. chilled butter, cut in pieces
• 1 egg
• 1/4 cup half-and-half
• 1/2 tsp. maple extract
• 1/2 tsp. vanilla extract

• After oven is pre-heated, toast walnuts on a baking sheet for 5 minutes
• Mix the flour, sugar, baking powder, and salt in a large bowl. Toss in butter pieces. Use a pastry blender to cut in butter. Stir in toasted walnuts.
• Beat egg in large bowl. Mix in half-and-half, maple syrup, maple extract, and vanilla extract. Stir dry ingredients into wet ingredients, mixing until just blended. Switch from a spoon to your hands as the mixture comes together.
• Refrigerate dough for 10 minutes
• Roll chilled dough into a ball on a lightly foured surface. Flatten dough into a circle 3/4" thick. Cut into 8 wedges.
• Coat baking sheet with grease, then flour, shaking off flour that does not stick.
• Bake just until firm and the bottoms are lightly browned (15-20 minutes). Cool for 3 minutes before transferring to cooling racks.

• 1/4 cup confectioners' sugar
• 1/4 cup maple syrup
• 1 tbsp. butter

• Heat butter just enough to melt it. Add maple syrup and confectioners' sugar
• Drizzle on scones to glaze