Add nuts or chopped bananas to dress up these scones. Or simply smear them with rich, creamy butter.

1. Preheat oven to 375°F. Line a baking sheet with parchment.

2. In a small bowl, whisk together the egg, 1 tablespoon maple syrup, and milk; set aside. In a large bowl, sift together flour, cinnamon, salt, baking powder, and maple sugar.

3. Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.

4. Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.)

5. Flatten the dough into a disk 1″ thick. Cut the disk into 6–8 wedges and place them on the prepared pan, evenly spaced.

6. Brush remaining maple syrup generously on the top of each scone, then rest 10 minutes before baking until golden brown, about 15 minutes.