Maple Pecan Scones
When I first took these out of the oven - and at first nibble - they're pretty good!
3 Cups Flour
1 Cup Pecans, chopped
1 1/2 Tablespoons Baking powder
3/4 Teaspoon Salt
3/4 Cup Cold unsalted butter
2/3 Cup Maple syrup plus a little extra for brushing
1/3 Cup Heavy cream
Heat oven to 350 F.
Grease and flour a 9-x-13-inch baking sheet.
In a large bowl stir together the flour, pecans, baking powder, and salt.
Cut in the butter until the mixture resembles coarse meal. Set aside.
In another bowl, whisk together the maple syrup and cream. Make a well in the centre of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together.
Roll out about two inches thick on a lightly floured surface.
Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart.
Brush tops with additional maple syrup, and bake for fifteen to twenty minutes or until lightly browned.
Transfer to a rack and cool.
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