2/3 c. Moose Mountain maple syrup
1/3 c. heavy cream
3/4 c. (1 1/2 sticks) cold unsalted butter
3 c. unbleached flour
1 c. chopped nuts
1 1/2 Tbsp. baking powder
3/4 tsp. salt
Preheat oven to 350*F. Oil and flour a baking sheet. In a large bowl, with a fork, combine flour, nuts, salt and baking powder. With food processor or by hand, cut in butter until it resembles coarse meal. Whisk together Moose Mountain maple syrup and cream. Form a well in the center of the dry ingredients and slowly pour in the liquids, and mix lightly with a fork just until the mixture holds together in a soft dough. Turn dough out onto floured surface and knead gently eight times. With lightly floured rolling pin, roll the dough 2 inches thick. Cut with a biscuit cutter and place on a baking sheet about 2 inches apart. Brush with maple syrup. Bake 15 to 20 minutes until golden brown. Yields 8-12 scones biscuit cutter size.
This and other great Vermont maple syrup recipes can be found at www.VermontMaple.org.