These scones are amazing! Scones-of-the-gods! They started with a Pioneer Woman recipe from her first cookbook (which I highly recommend) "The Pioneer Woman Cooks". I just adjusted a couple of things to my tastes. (Less butter, higher cooking temp...) So thank you Ree and thank you all my friends who came back raving about these scones, even people who "do not really like scones, they are too sweet". Well, thats probably because you have never had homemade scones like these! (or homemade scones-period, which is a shame, they are so easy to make.)
In a bowl of a food processor, put the flour, sugar, salt and baking powder. Pulse a few times to mix. Add the cold butter, cut into cubes. Pulse until the mixture resembles crumbs. Pour into a mixing bowl.
Add the chopped nuts. In another bowl mix the buttermilk, egg and maple flavoring. Add this to the dry ingredients and mix until just combined. The dough may be crumbly, but thats okay. If its way too dry add some dribbles of cream or milk.
On a lightly floured surface (and keeping a bench scraper handy) gently knead the dough just 2 or 3 times, to make it cohesive and pat it out, or use a rolling pin, into a round about 3/4" thick.
Cut this round into 8 pieces. Cut an X with a large knife, then cut a plus sign. There you go-8 even pieces! Put some parchment on a baking sheet and, using a spatula dipped in flour, move each scone onto the sheet. Put this sheet into a freezer (or fridge if you lack freezer space) and preheat the oven to 425 degrees and place the oven rack towards the top of the oven. (in mine it is second position from the top).
After about 30 minutes, the oven will be good and hot and the scones good and cold. Place the pan of scones into the oven. (Or transfer the scones to a new baking sheet if you want). Bake for 10 minutes, then rotate the pan front to back. Bake until they start to brown, about 30 minutes total. Since they had been cold, I make sure they are browning on top. I dont like cold under cooked middles. But cold dough makes flakier, higher rising scones. Remove from the oven and let cool on a rack, leaving the scones on the pan at least a few minutes so they are less likely to crumble or break.Let cool before applying icing.
ICING: In a medium bowl, whisk all the icing ingredients together until smooth, adding more powdered sugar or drips of milk until it is the right consistency for you. It can be runny and pour over the scones or it can be thicker and spread over the scones, your preference. Eat one now, just to make sure they are great, then have one again later with family and friends. Then, if any are leftover, when everyone is gone, have another with a big glass of milk or cup of coffee. You earned it!