* To toast walnuts, place them in a large frying pan over medium heat. Stirring occasionally, cook until fragrant. Remove from heat. Nuts should be completely cooled before adding to batter.

Preheat oven to 400 degrees.

In a medium bowl, whisk together the buttermilk, egg yolks and maple extract until well combined. Set aside.

In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt.

Add the piece of butter to the dry ingredients and blend together with fingers until the largest pieces of butter are no bigger than peas. Work quickly and try not to over-mix. The butter shouldn't melt. Mix in the walnuts.

Add wet ingredients to the dry ingredients. Mix just until the dough comes together in moist clumps. Gather the dough together in a ball and turn out onto a lightly floured surface.

Press the dough into an 8-inch round. Cut into 6 wedges.

(Note: If your hands are warm, the butter will melt, making the dough harder to work with. Try running your hands under cool water before shaping the dough - this will also help keep the dough from sticking to your fingers. The dough should appear more "crumbly" than a typical dough. Try dusting your knife with flour if it's difficult to cut.)

Arrange the wedges at least 1 inch apart on a parchment-lined baking sheet. Shape them back in wedges if they loose their shape in transition.

Bake at 400 for 16 minutes or until a toothpick inserted into the center of a scone comes out clean. Transfer to a rack to cool completely before glazing.

To make the glaze, combine the powdered sugar, maple syrup and vanilla and mix until smooth. Drizzle over the scones. (If you transfer the glaze to a plastic baggie, seal it, and cut the tip of one corner... you can create a piping bag to draw frosting lines on the scones.)








These tender, cafe-sized scones have a double shot of maple and the toasty taste of toasted walnuts.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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