For the basic mix:

5 1/2 C. flour

1/4 C. sugar

3 1/2 T. baking powder

2 t. salt

1 1/4 lbs. (2 1/2 c.) butter

1 qt. buttermilk

3 eggs

For the maple flavor:

1/4 C. pure maple syrup (do not use flavored imitations)

1 t. maple extract

1 C. walnuts

For the chocolate chip flavor:

1 C. chocolate chips

For the maple glaze:

2 T. softened butter

1/4 t. maple extract

2 C. confectioners' sugar

Approximately 1/4 C. milk

Measure the flour, sugar, baking powder and salt into a large mixing bowl. Cut in the butter until the crumbs are the size of small peas. Then mix in a food processor until cut into a fine texture.

Add the buttermilk and eggs, and whisk by hand until a dough is formed. Do not overmix. If dough seems a little dry, add a bit more butter.

To make the maple-walnut scones: Add the maple syrup, maple extract and walnuts. Mix with a rubber spatula until the nuts are well distributed.

To make the chocolate chip scones: Mix in the chocolate chips until well distributed. Add more chips to taste.

Line a baking sheet with parchment paper and spray with nonstick cooking spray. Use an ice cream scoop to place the batter on the baking sheet. You should have 12 large scones.

Bake at 350 degrees for 25-35 minutes, rotating the baking sheet once or twice to brown evenly, until the scones are firm to the touch. Remove from the oven and let cool.

To make the maple-walnut glaze: Place the ingredients in a mixing bowl. Using a hand beater, mix together the glaze ingredients on high speed for 30 seconds. Thin with more milk if necessary. Spread the glaze on top of each scone.

Makes 12 scones.

Note: You can divide the batter into smaller scones, if you like. Watch carefully, because the baking time may be shorter.