3 1/2 c. all purpose flour
5 tsp. double acting baking powder
1 tsp. salt
Sugar
3/4 c. butter (1 1/2 sticks)
4 eggs
1/2 c. milk
1 tbsp. maple or maple flavor syrup
1/2 c. California walnuts, finely chopped

About 40 minutes before serving or early in day:

1. Preheat oven to 425 degrees. Grease 2 large cookie sheets. In medium bowl with fork, mix flour, baking powder, salt, and 2 tablespoons sugar. With pastry blender or two knives used scissor fashion, cut in butter until mixture resembles coarse crumbs.

2. In small bowl with fork, beat eggs. Reserve 2 tablespoons beaten egg for brushing on scones later. Stir milk and maple syrup into remaining beaten eggs. Stir egg mixture into flour mixture just until ingredients are blended.

3. Turn dough onto lightly floured surface; with floured rolling pin, lightly roll dough into 15 x 9 inch rectangle. With knife, cut dough into 3 inch squares; cut each square into triangles. With pancake turner, place triangles 1 inch apart on cookie sheet.

4. In cup, stir walnuts and 1 teaspoon sugar. With pastry brush, brush tops of scones with reserved beaten egg; sprinkle with walnut mixture. Bake scones 10-12 minutes until golden. Serve warm.

Or cool scones on wire racks; wrap with foil. Just before serving, heat foil wrapped scones in 425 degree oven 10 minutes to heat through. Makes 30 scones. 125 calories per scone.

To freeze and serve up to 1 month later: Cool scones completely. Wrap scones tightly with foil; label and freeze. Reheat frozen scones in foil in 425 degree oven 15 minutes.