Steps
- Mix 3½ cups of all-purpose flour, ¾ cup of finely chopped walnuts, 4 teaspoons of baking powder, and 1 teaspoon of salt.
- Rub in ½ cup plus 3 tablespoons of cold cubed unsalted butter until crumbly. Mix 1 cup of cold milk with ⅓ cup of maple syrup, then stir into the flour to form a soft dough.
- Divide into thirds on floured parchment. Pat each into a ¾in / 2cm-thick circle, cut into 8 wedges, and transfer to a baking sheet.
- Separate the outer edges by about 1in / 2.5cm, leaving the centers nearly touching. Chill for 20-30 minutes while the oven heats to 425°F / 220°C.
- Bake for 15-20 minutes, until golden. Cool briefly, carefully separate the wedges, and cool on a rack.
- Mix 1 cup of icing sugar, 1 pinch of salt, and ¼ cup of maple syrup until smooth. Drizzle over the cooled scones.