The lineup: butter, walnuts, milk, yogurt, flour (we used whole wheat and all-purpose), sugar, baking powder, salt, baking soda, sage, maple syrup, and confectioner's sugar.

We love that MGrace uses the Cook's Illustrated technique of grating the butter.

Aren't the butter peelings beautiful?

Amanda assembles dry ingredients -- flour, sugar, baking soda, baking powder, and salt -- while Merrill finishes up the butter.

Ribbons of chopped sage (you can add more if you like!)

Set aside these chopped walnuts -- you'll use them in just a bit.

The genius of using grated butter is revealed: just mix it into the dry ingredients, no pastry cutter needed!

After stirring in the milk and yogurt, A&M prepare to shape the (hilarious, apparently) dough.

Press the dough together, flatten it...

And fold it into thirds. It's ready to chill in the freezer!

Meanwhile, the glaze: great things are about to happen to this butter.

When the butter is brown-flecked and smells deliciously nutty, stir in the maple syrup.

Whisk the confectioner's sugar to the bubbling mix.

A splash of milk or cream will loosen the glaze, and you're all ready!

Meanwhile, remove the chilled dough from the freezer and press the three layers into one.

Spread the chopped walnuts evenly over the dough -- you want them in every bite!

Fold the dough in half to trap the walnuts inside and shape it into a square -- you'll cut your scones from this rectangle.

Four gorgeous scones, ready for the oven.

Spoon the glaze over the warm scones -- it will harden as they cool.

Breakfast is served!