Step 1

Heat oven to 400 degrees. Line a large baking sheet with parchment or silicone liner.

Step 2

Add the first 5 ingredients to the bowl of a mixer and stir. Cut in the butter pieces until small pea-sized pieces form.

Step 3

In a 1 cup measuring glass, pour the buttermilk and 1/4 cup of the maple syrup and then whisk in the eggs with a fork until beaten. Add this to the flour mixture and stir just until blended (the dough will be sticky still).

Step 4

Turn out onto a floured surface and gently pat into a circle with floured hands (be careful not to overwork the dough - just pat it all into a circle shape, about 1 ½ inches thick).

Step 5

At this point decide between 8 large scones or 12 smaller scones (the smaller scones are pictured here): for 8 scones, divide large circle into 8 triangles, separate them and place a couple inches apart on prepared baking sheet; for 12 scones, cut large circle in half and gently form each into smaller circles - cut each of these into 6 triangles and place on prepared sheet.

Step 6

Bake about 15 minutes, or until lightly browned. Transfer to a wire rack with wax paper underneath to catch any frosting drips.

Step 7

Make frosting by combining the remaining 1/4 cup maple syrup with the powdered sugar in a small bowl and whisk until smooth (you may need to adjust the amount of powdered sugar to get the consistency you desire - I like more of a frosting than a glaze, but it's your choice).

Step 8

Divide the frosting evenly among the warm scones, spreading to cover the tops and serve as soon as possible (any leftovers are best frozen to stay freshest).