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