Double Maple Syrup Scones

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 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
• 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

Recipe

• 1 in a large bowl, combine the flour, baking powder, and salt.
• 2 cut in the shortening and/or butter until the mixture resembles coarse crumbs.
• 3 stir in walnuts.
• 4 in a separate bowl, combine the milk, syrup, and maple flavoring.
• 5 add the wet ingredients to the dry and mix until you've formed a dry soft dough.
• 6 flour your work surface generously and scrape the dough out of the mixing bolw onto the floured surface.
• 7 divide the dough in half.
• 8 gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
• 9 transfer dough (it will be soft) onto a lightly greased cookie sheet (i use my silipat mat).
• 10 using a pizza wheel of sharp bench knife, divide each dough circle into eight wedges.
• 11 gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
• 12 bake the scones for 15-18 minutes at 425, or until they're golden brown.
• 13 combine all frosting ingredients until creamy.
• 14 gently frost the tops of scones with the maple frosting.
• 15 (i let the scones cool slightly before frosting.).
• 16 wait a couple of minutes before removing from sheet.
• 17 they will be slightly fragile.