• Heat oven to 375 degrees F.
• In mixing bowl, briefly whisk together all purpose flour, white whole wheat flour and almond flour, baking powder, cream of tartar, sugar and salt.
• Pour dry mixture into food processor, pulse a couple times and then add butter. Pulse several times until butter is incorporated but pea-sized pieces of butter should be visible.
• Pour mixture back into mixing bowl, add egg, vanilla extract and half-and-half (start with 1/2 cup of half-and-half as amounts vary depending on what type of flour used). Mix with spatula until just blended. Add walnuts and mix until blended. If dough is too crumbly, add additional half-and-half, and if too wet add a bit more flour. Don't overwork the dough.
• Knead a few times in bowl and turn out onto floured surface. Shape into about an 8-inch disk or a log about 8x3 inches.
• For disk, cut with floured knife into 8 pieces (like a pie). For log, cut in diagonal pieces, alternating direction. Arrange on pieces two inches apart on lined baking sheet.
• Bake for about 25 minutes, or until light golden brown.
• Remove from oven and cool before adding maple drizzle.

Make Drizzle

• Beat powdered sugar with the milk and maple syrup. Add more or less of all ingredients, depending on your texture preference.
• Pour into plastic baggie, clip off tiny hole at corner and drizzle lightly on top of scones. You can also use a pastry bag.