Set oven rack to lower center of oven. Preheat oven to 375 degrees. Toast walnuts on a baking sheet in the preheated oven for 5 minutes. Cool. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes. Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges. Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15-20 minutes. Cool for 3 minutes before transferring to cooling racks. Stir together the confectioners sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.
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|Serving Size: 1 Recipe (1088g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1757 (47%)|
|Amt Per Serving||% DV|
|Total Fat 195.2g||260 %|
|Saturated Fat 61g||305 %|
|Monounsaturated Fat 51.1g|
|Polyunsanturated Fat 66.8g|
|Cholesterol 422.2mg||130 %|
|Sodium 340.3mg||12 %|
|Potassium 1495.9mg||39 %|
|Total Carbohydrate 474.6g||140 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 462.4g|
|Protein 59.8g||85 %|
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Calories per serving: 3740
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