Maple Nut Scones

For the scones:
Preheat the oven to 375°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, the brown sugar, half of the chopped nuts, the baking powder and the salt. In a small bowl or measuring cup, whisk together the milk, oil and maple syrup until combined. Pour the wet ingredients into the bowl with the dry ingredients, stirring until you can’t see the dry ingredients in the scone dough.

Transfer the scone dough onto the lined baking sheet, and use your hands to pat down the dough into a large circle. Use a knife or dough scraper to cut the circle into 8 wedges. Arrange the wedges on the baking sheet so the scones are at least 2 inches apart.

Bake the scones at 375°F for 18-20 minutes, until lightly golden brown. Remove from the oven, and cool completely before glazing.

For the glaze:
In a small bowl, whisk together the maple syrup, milk and powdered sugar until a thick glaze forms. (You want the glaze to be pourable. If it’s too thin, add a few tablespoons more of powdered sugar. If it’s too thick, add a splash of milk.)

Once the scones have cooled, dip the top of each one into the glaze, then return the scones to the cooling rack. Sprinkle with remaining nuts then allow glaze to harden, about 30 minutes.