Butterscotch Maple Scones

• 1-1/2 cups quick-cooking oats
• 1 cup chopped walnuts
• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup cold butter
• 1/2 cup maple syrup
• 1/4 cup 2% milk
• 1/4 cup heavy whipping cream
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips
• 1/2 cup confectioners' sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

1. Spread oats and walnuts on a
2. . Bake at 375u0b0 for 8 minutes or until lightly browned, stirring occasionally. Remove to wire racks to cool.
3. In a large bowl, combine the flour, sugar, baking powder, salt and oat mixture. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the maple syrup, milk, cream, egg and vanilla; stir into crumb mixture just until moistened. (Dough will be soft.) Stir in chips.
4. Transfer dough to a greased
5. . Pat into a 7-in. circle. Cut into eight wedges, but do not separate. Cover and refrigerate overnight. Bake at 400u0b0 for 25-30 minutes or until golden brown.
6. Meanwhile, combine glaze ingredients; drizzle over scones. Serve warm.

oats, walnuts, flour, sugar, baking powder, salt, cold butter, maple syrup, milk, heavy whipping cream, egg, vanilla, butterscotch chips, sugar, maple syrup, vanilla

Taken from www.tasteofhome.com/recipes/butterscotch-maple-scones/ (may not work)