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Preheat oven to 375 degrees. Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl to blend. Cut butter into small chunks and mix until mixture becomes crumbly. Stir milk, maple syrup, and almond in a small bowl to blend. Gradually add wet mixture to dry mixture, stirring just until dough forms a ball. Turn dough out onto lightly floured surface. Knead dough a few times, but don't overwork it or the scones will be too dense. Roll it out to 1/2-inch thickness and cut into triangular wedges. Transfer wedges to an ungreased baking sheet. OPTIONAL: beat one egg and brush lightly over scones to create a glaze. Bake scones until golden, about 20 minutes. Transfer to rack to cool.
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Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Adjustable stand — hold cookbook or tablet at eye level while cooking
Maple wood — sweet, mild smoke for bacon, ham, poultry
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast