1 cup plus 1 tablespoon heavy whipping cream, divided
¼ cup pure maple syrup
½ teaspoon maple flavoring
2 tablespoons turbinado sugar
Instructions
Preheat oven to 375°.
Line 2 baking sheets with parchment paper.
In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add walnuts, stirring well.
In a small bowl, combine 1 cup cream, maple syrup, and maple flavoring, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
On a lightly floured surface, roll dough to ½-inch thickness. Using a 3-inch maple-leaf-shaped cutter, cut 18 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets.
Brush scones with remaining 1 tablespoon cream, and sprinkle with turbinado sugar.
Bake until scones are lightly browned, 18 to 20 minutes.