Late winter and early spring is maple sugaring season in Omega's neighborhood. A delicious sweet gift from nature, maple syrup is made by boiling down the sap from maple trees. It takes approximately 40 gallons of sap to make one gallon of syrup. Such a special treat should be highlighted in a special recipe like this one for Maple Nut Scones.
4 tablespoons brown sugar, packed
2 tablespoons walnuts, chopped
1/2 cup butter, chilled
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts, chopped and toasted
1/3 cup maple syrup
2 tablespoons milk
2 cups flour
Preheat oven to 375 degrees. Mix two tablespoons each of the brown sugar and the walnuts, and set aside. Cut the cold butter into the flour, baking powder, salt, and the remainder of the brown sugar with a food processor (or two butter knives) in a large bowl until the mixture becomes crumbly. Stir in the toasted nuts. Stir in the maple syrup, egg, and just enough milk so that the dough leaves the side of the bowl and forms a ball. Be careful not to over mix. Turn the dough onto a lightly floured surface and gently roll it in the flour to coat. On a lightly greased cookie sheet, pat or roll the dough into an 8-inch circle. Brush with milk and sprinkle with the brown sugar/nut mixture. Cut into eight wedges. Bake for 16–18 minutes, or until golden brown.