Using a food processor, place flour, oats, salt, baking powder, baking soda and sugars into bowl of processor. Pulse briefly to combine. While motor is running, drop in chunks of cold butter. Now throw in the toasted, but cooled walnuts, and briefly pulse.

In a measuring cup, lightly beat the egg, then add the maple syrup and extracts. Then add enough cold buttermilk to bring the liquid to one cup. (You may not need all the buttermilk. But here in Colorado where it is very dry, I sometimes use it all.) With motor running, pour the liquid slowly into the bowl of the processor until mixture starts to form a wet, moist ball. Once mixture has formed a ball, stop adding buttermilk! You may need to scrape some of the dough off of the sides of the ball using floured hands.

On a well floured counter, scrape out the wet dough and bring together with floured hands into a large round or square, flouring both sides well. If you need to add a bit more flour, feel free because it is important to get the right consistency.

Divide in two and using your hands pat each into a 6-8″ disc. These should be thick. Thin scones become crispy and no one likes a crispy dry scone! Cut each round into 6 or 8 triangles.

Place on a baking sheet lined with parchment or a Silpat and chill dough for about 20 minutes.

Preheat oven to 400. Place baking sheet in oven and bake for about 18-20 minutes until scones are lightly browned and firm on top.

While scones are baking, prepare glaze.

Combine powdered sugar, maple extract and syrup and mix together with a whisk. Stir in 1 T of milk or cream at a time, until glaze is of a drizzling or spreadable consistency.

Let scones cool and drizzle away! Garnish with a few extra walnuts if you’d like.