Instructions: Preheat oven to 425 F. Line a double-up baking sheet (two sheets stacked together) with parchment paper.

In a food processor, place the flour, baking powder, salt and cinnamon. Pulse to combine. Add butter and pulse to cut or break butter into flour mixture. Pulse to make a sandy mixture.

Place mixture in a large bowl. Add walnuts and oatmeal. Make a well in the center, add maple syrup, vanilla and most of milk. Stir with a fork to make a soft dough. Turn out onto a lightly floured board and knead briefly to make a cohesive mass, adding a bit more milk if required if dough seems too dry.

Shape into two rounds about 3/4 inch thick. Cut into five wedges each. Place on baking sheet. Brush each with melted butter, then drizzle with some maple
syrup and brown sugar.

Bake until browned - 15-18 minutes.

NOTES : Pure maple syrup, a smack of brown sugar, butter, vanilla and the heady aroma of toasted walnuts make these scones very satisfying. Pecans can replace walnuts.

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