1. Preheat the oven to 350°F.
2. Measure flour, baking powder, sugar, cinnamon and salt into a bowl with high sides.
3. Dice the cold butter into 1⁄2” cubes. Using either a pastry blender or the two butter knife method, cut the butter into dry ingredients until butter pieces are the size of peas or large pearls. Gently Mix in the walnuts.
4. Whisk eggs, buttermilk and maple syrup together.
5. Add two-thirds of mixture to dry ingredients. Gently mix the dough just until it comes together before adding remaining buttermilk mixture; it should be a little rough and scrappy.
6. Scrape the dough from sides and bottom of the bowl using a spatula and mix again to incorporate any floury scraps. Do not overmix, there should be visible chunks of butter and flour.
7. Turn the dough out onto a lightly floured surface, it should come out of the bowl in mostly one piece. Gather and pat it 2 to 3 times to get the dough to come together. Don’t knead the dough, you want it to be rough because this will give the scones depth and texture.
8. Gently form dough into one 7”-8” disk or two 3”-4” disks, about 1” thick. Cut the disk(s) into 6 pie-shaped wedges.
9. Lightly whisk egg. Brush the scones gently with egg wash.
10. Place scones on a sheet pan lined with Silpat mats or parchment paper, leaving 1”- 1.5” between the scones. Bake in the middle of the oven, 30 to 35 minutes for large scones or 20 to 25 minutes for small scones. Rotate the pan(s) front to back and rotate racks, halfway through the baking time. The scones are ready when they turn a rich golden brown.

Glaze

1. Sift the powdered sugar and cinnamon into a mixing bowl and whisk together. Add maple syrup and cream. Whisk until smooth. The glaze should run off of the whisk in a thick flowy ribbon. If the glaze is too thin, slowly whisk in more powdered sugar. If the glaze is too thick for slowly add more maple syrup or cream.
2. Once scones have cooled, drizzle the glaze over the scones. Allow the glaze to set up for 15-20 minutes before serving.