Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.

For the scones, in a large bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, ginger, and nutmeg.

Using your hands, a fork, or a pastry blender, mix the butter into the flour mixture until the mixture is crumbly.

Mix the milk and vanilla in a small bowl and slowly pour the milk-vanilla mixture into the dough. Combine using a fork or wooden spoon.

On a lightly floured surface, knead the dough 10–12 times. Using the palms of your hands, flatten the dough into a circle about 12 inches wide. Let the dough rest for a few minutes while you prepare the topping.

For the topping, in a small bowl, whisk together the sugar, cinnamon, nutmeg, ginger, and milk.

Spread the melted butter on top of the dough. Sprinkle the cinnamon spice topping over the butter, making sure the dough is covered evenly.

Using a knife, cut the dough round into 8 large wedges, or 16 smaller ones. You can also cut the dough into smaller rounds using a biscuit cutter. (Or shape the dough into a rectangle, and cut it into small squares or triangles. Be creative!)

Drizzle the maple syrup on top of the wedges. Transfer the scones to the lined baking sheet.

Bake at 400ºF for 20–22 minutes, until the scones are just turning golden.

Let cool slightly, or reheat the scones for 15–20 seconds in the microwave before enjoying!

Makes 8 large scones, or 16 small scones.

© 2011 Original recipe by La Casa de Sweets.