Double Maple Syrup Scones


3 1⁄2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2⁄3 cup shortening (or mix the two like I do) or 2⁄3 cup butter (or mix the two like I do)
1 cup finely chopped walnuts (can toast them if you like)
1 cup milk 1⁄2 cup maple syrup (I used pancake syrup, too)
1⁄2 teaspoon maple flavoring Maple Frosting
1 cup powdered sugar
2 teaspoons half-and-half (you may need a drop more) or 2 teaspoons cream (you may need a drop more) or 2 teaspoons milk (you may need a drop more)
1⁄2 teaspoon maple extract


In a large bowl, combine the flour, baking powder, and salt.
Cut in the shortening and/or butter until the mixture resembles coarse crumbs.
Stir in walnuts. In a separate bowl, combine the milk, syrup, and maple flavoring.
Add the wet ingredients to the dry and mix until you’ve formed a dry soft dough.
Flour your work surface generously and scrape the dough out of the mixing bowl onto the floured surface.
Divide the dough in half.
Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
Transfer dough (it will be soft) onto a lightly greased cookie sheet (I use my Silipat mat).
Using a pizza wheel of sharp bench knife, divide each dough circle into eight wedges.
Gently separate the wedges so that they’re almost touching in the center, but are spaced about an inch apart at the edges.
Bake the scones for 15-18 minutes at 425, or until they’re golden brown.
Combine all frosting ingredients until creamy.
Gently frost the tops of scones with the maple frosting. (I let the scones cool slightly before frosting.)
Wait a couple of minutes before removing from sheet. They will be slightly fragile.