Maple and walnut are a timeless combination and these scones celebrate this classic pairing.

When Becky Wagner from Olga's Cup and Saucer in Providence, RI made pizza in our first season of Cultivating Life, we knew we had found a kindred spirit. Her passion for food, gardening, and making everything from her own ironwork table and chairs to bread racks for the housing the bakery's artisanal bread provides us all with inspiration to try new things. With an occasional scone for a snack, we'll be ready.

9 cups flour
2 teaspoons baking soda
4 teaspoons baking powder
1 teaspoon salt
1 cup maple sugar
1 pound butter
2 cups yogurt
1 cup maple syrup
1 teaspoon maple extract

CANDIED WALNUTS

2 cups walnut pieces
½ cup maple sugar
½ cup maple syrup

1. Preheat oven to 400 degrees.

2. To make the candied walnuts, bring ½ cup maple syrup to a boil. Add maple sugar and let boil until sugar dissolves. Add nuts and stir until evenly incorporated. Spread mixture on a sheet pan lined with parchment paper and let cool. When the candied walnut mixture has cooled, break it up into small pieces.

3 Begin making scones by combining dry ingredients in large mixing bowl. Add butter and crumble with fingers until dough takes on the consistency of cornmeal.

4. In small bowl, mix together yogurt, maple syrup, and maple extract. Add to dry mixture and combine.

5. Add candied walnuts and gently fold into dough. Roll dough out on a large cool surface until about ¾-inch thick and cut with a cookie cutter into desired shape. Place scones on a baking tray lined with parchment paper and brush with maple syrup.

6. Bake in oven for roughly 30 minutes. Rotate trays midway through to ensure even baking.

Yield: 20 scones

Special Thanks:
Becky Wagner
Olga's Tea Cup
Providence, RI