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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
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3 cups flour
1 cup finely chopped walnuts
4 tsp baking powder
1 tsp salt
Extra flour (for sprinkling)
2/3 cup vegetable shortening or butter
1 cup milk
cup maple syrup
tsp maple flavoring

Set oven to 425 degrees. Grease a large baking sheet. In a large bowl, combine flour, chopped walnuts, baking powder and salt. With pastry blender or two knives, cut in shortening until mix- ture resembles coarse crumbs. Add the milk, 1/3 cup of the maple syrup, and the maple flavoring and mix lightly with a fork until the mixture clings together and forms a soft dough. Turn the dough out onto a lightly floured surface and knead it gently 5 or 6 times. Divide the dough in half. With a lightly floured rolling pin, roll one half into a 7-inch round. Cut it into 8 wedges. Repeat with the remaining half. Place the scones on baking sheet and use a fork to pierce the tops, or optionally, cut scones with 1&1/2 inch glass. Brush them with the remaining maple syrup. Bake scones for 15 to 18 minutes until golden. Serve warm.