Preheat oven to 425.
Spray baking sheet with PAM
Stir in a large bowl the flour, 1/4 cup maple sugar, baking powder and salt.
Mix in olive oil until dough is crumbly. Add cranberries and walnuts.
Make a well in the center of the dough and add the buttermilk. Knead lightly;
the dough should be sticky and difficult. (dust with flour occasionally to keep
you from going crazy).
Divide dough in half. On a floured surface, roll each half into an 8 inch round,
about 1/2 inch thick. Cut each round into 8 triangles. Place the scones on the
baking sheet.
Brush tops with the skim milk, and sprinkle the 1 tbsp. remaining maple sugar.
Bake for 14 to 18 minutes till golden brown.
MAKES 16 SCONES