I've had many scones that are nearly indistinguishable from muffins—soft and fluffy with a top that is just slightly firmer than the interior. That's not what I'm looking for in a scone. I want a scone to be very crisp and even a little dry so you can break off chunks and pop them in your mouth to be followed by a sip of hot tea or coffee.
I've been on a maple kick lately so my pantry has an arsenal of maple essentials; syrup, sugar and extract—and using all three in a recipe really punches up the maple flavor which is kind of hard to achieve with just one of these elements.
I used whole wheat pastry flour which subs so well for AP and delivers heartier flavor while still staying tender, and made a maple glaze with butter and cream to spoon over the top of the finished scones. You can skip the glaze, if you like. Still good—lightly sweet and less sticky.