Preheat oven to 375 degrees. Spread oats and Black Walnuts evenly on a baking sheet and toast them in the oven for 7 – 9 minutes or until lightly browned and fragrant. Let them cool completely. Increase oven temperature to 450 degrees. Line a second baking sheet with parchment paper. Whisk the buttermilk, egg and maple syrup together in a bowl until incorporated. Reserve 1 Tbsp. of the liquid in a small bowl for glazing the scones later.

In a large bowl, place flour, baking powder and salt. Cut in butter with a pastry cutter or your hands until the mixture resembles coarse cornmeal. Stir in the cooled oats and Black Walnuts. Using a rubber spatula, fold in the liquid ingredients just until large clumps begin to form. Continue mixing the dough by hand until you can gather everything into one large ball.

Dust counter top with some flour and turn out the dough onto the counter top. Gently pat the dough into a 7-inch circle about 1-inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet, making sure to space the pieces about 2 inches apart. Brush each wedge with the reserved egg mixture and sprinkle on some extra chopped Black Walnuts. Bake for 12-14 minutes or until golden brown. Transfer scones to wire rack to cool for about 30 minutes before serving.