_{*I couldn't decide if these should go under breakfasts or breads, so I posted this recipe in both areas on this site.}

Be warned!  These are very, very tasty.  We could not refrain from seconds...but they're also very filling...so thirds CAN wait until later.  They are great warmed up!

Ingredients:

• 3½ C All-purpose flour
• 1 C finely chopped walnuts
• 4 tsp baking powder
• 1 tsp salt
• 1/3 C vegetable shortening
• 1/3 C butter
• 1 C milk
• ½ C maple syrup, divided
• ½ tsp maple flavoring

Directions:

*The walnuts are tastier if you toast them before chopping.  Place walnut pieces in a single layer in a flat pan and toast them in a preheated 350° oven for 7 to 9 minutes, or until they smell "toasty" and are beginning to brown.

In a large bowl, combine the flour, walnuts, baking powder and salt.  Cut in the shortening and butter until the mixture resembles coarse crumbs.

In a separate bowl, combine the milk, 1/3 C of the maple syrup, and the maple flavoring.  Add the wet ingredients to the dry ingredients and mix until you've formed a very soft dough.

Flour your work surface generously, and scrape the dough out of the mixing bowl onto the floured surface.  Divide the dough in half.

Working with one half at a time, gently pat the dough into a 7-inch circle about 7/8 inch thick.  Transfer the circle to a lightly-greased cookie sheet (I used an ungreased stoneware pan, it worked wonderfully) or other flat pan.  It'll be very soft; a giant spatula works great for this. Repeat with the remaining half of the dough, placing it on a separate pan.

Using a sharp bench knife or rolling pizza wheel (I use my BIG pizza cutter), divide each dough circle into eight wedges.  Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.  Pierce the tops of the scones with the tines of a fork, and brush them with some of the remaining maple syrup.

Bake the scones in a preheated 425° oven for 15 to 18 minutes, or until they're golden brown.  Remove them from the oven, and brush them with any remaining maple syrup.  I added some finely chopped nuts to the top of some.  This way, my pickiest eaters can enjoy them too.  (There's still nuts inside.)  Wait a couple of minutes, then gently separate the scones with a knife (they'll be very fragile), and carefully transfer them to a cooling rack.  (I did not have to separate them.  I think if they don't bake 'together' the edges are a little firmer.  I like that! :) )  Serve warm or at room temperature.  My personal serving suggestion consists of ONLY your favorite cup of coffee with this!

Note:  I used a recipe from Culinary Cafe.  Candie gets the kudos for this one!