Maple Walnut Scones

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Maple Walnut Scones; adapted from The Goods, a baking blog

Scones:

2 ½ cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

¾ teaspoon salt

6 T butter unsalted, cold

½ cup walnuts, chopped

2 eggs

½ cup buttermilk

¼ cup maple syrup

Maple Glaze:

2 cups powdered sugar

2 tablespoons maple syrup

small pinch of salt

a splash of cream

THE PREP: Preheat the oven to 350°F. Measure flour, baking powder, cinnamon and salt into a bowl. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Mix in the walnuts. Whisk the eggs, buttermilk, and maple syrup together. Gently mix in the wet ingredients just until combined. Turn the dough out onto a lightly floured surface and pat the dough out until it’s about 1 in. thick (more or less, depending on how thick you want the scones), and cut the dough out to the shape and size you want. Bake for 30-35 minutes (20-25 for smaller scones) until golden brown.

Combine powdered sugar, salt, and syrup, add cream as needed to get the right consistency for drizzling on the scones. Once scones have slightly cooled, drizzle scones with the glaze.

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