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Very nice recipe. I made them this morning and they turned out great. I did them without the nuts and frosting and just chilled unsalted butter. I was afraid they were going to come out rather hard or overpoweringly sweet. I was wrong in both cases. They had a nice hard shell but the interior was soft and light. The maple tastes was very noticable when I first put it in my mouth but then it dissipated to allow for the ordinary scone flavor (with a hint of sweetness) to be tasted. These features made in my mind a very nice balance in textures and flavor. The one thing I may change is the cooking time as they came out a little bit browner than I would have liked but all in all it is a very good recipe. Thank you for sharing it.

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Pip4 June 19, 2008

Yum! A great scone for maple lovers! Thanks for sharing.

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pattikay in L.A. December 08, 2007

Very delicious scones!! I used pecans instead of walnuts and doubled the ammount of maple extract in the dough.I baked them for 15 min. My family and I really enjoyed them and I will make them again very soon.Thanks Roxygirl in Colorado!

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snowangel October 17, 2007

Tasty scones! I had some maple syrup to use up and found this gem. I used half butter flavored crisco and butter. I used pecans and ground them very fine, I dont care for large pieces worked out great! Mine baked up in 12 minutes. Love the nutty flavor with the maple syrup. Thanks Roxy for another great recipe and one I will enjoy many more times.

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Calee October 03, 2007
Double Maple Syrup Scones