Maple Walnut Scones with Maple Glaze

Steps

1. Heat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast 8 minutes until fragrant, then cool completely.
2. Raise the oven to 400°F (200°C) and line a baking sheet with parchment.
3. In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt and cinnamon.
4. Add the cold butter and rub or cut it into the flour mixture until pea-size pieces remain.
5. Stir the cooled walnuts into the flour-butter mixture.
6. In a small bowl, whisk the buttermilk, half of the maple syrup, the egg, the vanilla and half of the heavy cream.
7. Pour the buttermilk mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
8. Turn the dough onto a floured counter, pat into a rectangle, fold in half, and pat again; repeat once for flaky layers.
9. Divide the dough in two, pat each half into a 6-inch round about 1 inch thick, and cut each round into 6 wedges. Set them 2 inches apart on the lined sheet.
10. Chill the wedges 15 minutes so the butter firms up.
11. Bake 16 to 19 minutes, until golden and a toothpick in the center comes out clean. Cool on a rack 15 minutes.
12. For the glaze, whisk the powdered sugar with the remaining half of the maple syrup and the remaining half of the heavy cream until smooth.
13. Drizzle the glaze over the warm scones and let it set 5 minutes before serving.