Maple Walnut Scones Recipe

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Sue Rusten developed this tasty recipe. With a shiny crust and a tender crumbly inside, these are best served hot.

Yield: 8 scones

• 3 cups flour
• 1-1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 1/2 cup butter
• 2 eggs, beaten
• 1/2 cup dark maple syrup
• 1/3 cup heavy cream
• 1 cup chopped walnuts

Heat the oven to 375 degrees F. Grease and flour a cookie sheet. Combine the flour, baking powder, and salt in a mixing bowl and blend with a whisk. Cut in the butter with a pastry blender or two knives. In a separate bowl beat the eggs; blend in the syrup and cream. Make a well in the center of the dry ingredients and add the wet ingredients all at once. Mix in walnuts and stir just enough to blend together. Gather the dough into a ball and roll out between two pieces of waxed paper into a circle about 1-1/2 inches thick. Cut into 8 pie-shaped pieces and place on the prepared cookie sheet. Brush the tops with additional syrup and bake for 20 minutes.