Double Maple Syrup Scones

READY IN: 25mins
YIELD: 16 scones




  • 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 bolw 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.