• Preheat the oven to 400 degrees. Prepare a baking sheet by lining with parchment paper. Set aside.
• In a bowl {or in the bowl of a food processor} combine the dry ingredients.
• Add the diced butter and using a pastry blender or fork {or by pulsing it in the food processor}, incorporate butter into the flour until the mixture resembles wet sand. You just want bits of butter to run throughout the flour.
• In another container {preferably with a spout for easy pouring}, whisk together yogurt, milk, and maple syrup.
• If you're doing this by hand, add a little bit of liquid to the dry mixture at a time until a dough forms. It shouldn't be super sticky. If you're using a food processor, slowly drizzle in the liquid through the pour spout while pulsing until you get a ball of dough. It will clean your food processor as it forms!
• On a lightly floured surface, turn out the dough and pat it or roll it out until it's about an inch thick. Using a biscuit cutter, punch out as many scones as you can {I got 9}, and place them on the prepared baking sheet. {Alternatively, you can pat the dough into a circle and cut it into wedges using a knife.}
• Bake for about 12 to 14 minutes or until the edges and tops just begin to brown.
• Remove from oven and let them cool before icing.

For Glaze:

• Combine the glaze ingredients in a small bowl and whisk until smooth. Place the scones on a cooling rack with a baking pan underneath to catch drips. Drizzle the glaze over the scones. Top with chopped nuts if desired.