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1
Preheat the oven to 425 degrees F.
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2
In a large mixing bowl combine the box of cornbread mix with the flour, baking powder, and salt. Stir together well
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3
In a small bowl, combine the milk and the maple syrup. Keep cold until ready to use
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4
Dice 1 stick of very cold butter into small pieces, and then add them into the flour ingredients, and cut into the ingredients with the back of a fork. Working it in, be sure to leave the butter at least pea-sized.
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5
Add in about 1/4 cup of the maple milk mixture. Just enough to bring the batter together and then stop adding. You don't want it sticky, just wet enough to form a dough.
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6
Empty the ingredients out onto a lightly floured surface, and pat together with your hands. Don't over-work, but bring the dough together into about a nine inch disc, pat down gently, so that it's about 1 inch in thickness.
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7
Slice the dough with a sharp knife like a pizza (into 8 pieces)
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8
Line them close together on a baking sheet lined with parchment.
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9
Drizzle the remaining maple and milk mixture on top of the scones, and bake until crusty brown on top.
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10
When ready, remove them from the oven, and cut them away from the others, then serve! Enjoy with an extra drizzling of maple syrup and a nice schmear of butter.
