maple extract
Chopped toasted walnuts to garnish

Note:  In order to make oat flour, put several cups of old fashioned oats into the food processor and blitz until finely powdered.  Store in an airtight container in the freezer.

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a large baking sheet with baking parchment.  Set aside.

Measure the plain and oat flour into a bowl along with the salt, baking powder, soda, sugar and nuts into the bowl of a food processor.  Pulse to combine.   Drop in the butter and pulse several times until the mixture is grainy.   Beat the egg, maple syrup, and extracts together in a measuring cup.  Add buttermilk to measure exactly 240ml/1 cup.  Add the wet ingredients slowly while you pulse the machine, mixing only until the dough begins to come together.   Tip out onto a lightly floured surface.  Bring together into a circle 8 inches in diameter.  Cut into 8 wedges.  Carefully lift the wedges onto the prepared baking sheet.  The dough will be wet, but don't worry about that.  Try not to add too much flour when you are working with it.

Bake the scones for 18 to 20 minutes, until golden brown and firm on top.  Remove to a wire rack to cool.

To make the glaze whisk the icing sugar together with enough maple syrup, a few drops of maple extract and enough hot water to give you a thick glaze.   Spoon over top of the scones and sprinkle with a few toasted walnuts if desired.   Store in an airtight container.