Yields 10 – 12 scones.
Good for breakfast, dessert, or with a fresh salad for supper.
3 1/2 C flour
1 C walnuts or other nuts
4 t baking powder
1 t salt
2/3 C butter, chilled
1 C milk
1/2 C maple syrup
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Combine dry ingredients thoroughly.
Cut in butter until mixture resembles coarse crumbs.
Stir in milk and syrup and work into soft dough; knead 5-6 times. Roll out 1/2″ thick, about a 7″ round. Cut into 10-12 wedges; place on greased baking sheet. Bake in preheated oven at 425 degrees until golden, 15-18 minutes. Serve immediately.
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