Maple Syrup Scones!!!!!!!

Just baked up a trial batch of a new recipe for Maple Syrup Scones that I've been working on. Beyond delicious! Especially hot out of the over. I just couldn't help myself, I ate two. A bit piggy of me I know, but what's a girl to do when faced with such temptation???!!!!!! (You could also add toasted walnuts to the mix - Nut love!)

Secret to making amazing scones:
Make sure your crumb mix is really fine
Keep all your ingredients cold
Don't manhandle the dough
Use a sharp cutter. Success guaranteed. 

Maple Syrup scones: Makes about 15 small scones.

13/4 Cups of All Purpose Flour (I love King Arthur)
1/2 Cup Wholewheat Flour
1/2 Cup Old Fashioned Oatmeal
2 Tbs Baking Powder
2 Tbs Sugar
1/2 tsp Salt
3/4 Cup Very Cold Butter
1 Cup chopped toasted walnuts (optional) 
4 Tbs Good Quality Maple Syrup
5 Tbs Buttermilk
1 Egg Beaten (for final egg wash & sprinkling of sugar & oatmeal)

Preheat oven to 400 degrees.

1. Sift plain flour, wholewheat flour, baking powder, salt & sugar into a bowl.
2. Cut the butter into small pieces and add to the flour mix. Either using a Kitchen aid mixer with the paddle attachment or by hand, rub the butter into the flour until you have a fine crumb mix - don't over handle - Best to use a mixer if you can.
3. In another small bowl mix together the butter milk & maple syrup.
(add the optional toasted chopped walnuts if you fancy..)
4. With the mixer running on low, add the butter milk/maple syrup mix. The dough should pull together without being too dry. If it seems to dry add some more  buttermilk or if it's too wet add some flour. The dough should not be too sticky or you won't be able to roll it out. Again, don't man handle the dough, handle it like you would pastry and it will be happy.
5. Dump the dough onto a lightly floured surface and roll to about 1 inch thick.
6. Using a 11/2 inch sharp, straight edged cutter, cut out as many circles as you can and then re-roll for a second batch.
7. Place the rounds on a baking tray lined with either a Silpat mat or baking paper. Place them about an inch apart. Brush with the beaten egg and sprinkle with sugar and oatmeal.
8. Bake for about 12-14 minutes until cooked through. Wait for them to cool a little and then split one open, slather with cream and jam and enjoy!!