I make scones a couple times a week and after seeing it on TV, I've adopted & adapted the Cook's Illustrated technique of using frozen grated butter and folding my scone dough like puff pastry for all my scones, this makes for a light and flaky scone. It is a a little more work than regular scones, but worth the extra effort. This combo of sage, walnut, brown butter and maple makes for a great sweet savory treat, perfect with a hot cup of coffe or even some scrambled eggs. This only makes four since it's just me and Mr. MGrace, but will easily double for a crowd. This recipe is easily adaptable to any add-in, substitute blueberries (the original America's test kitchen recipe), currents or any dried fruit for the nuts and omit the sage; with or without the glaze.

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