Maple Scone Recipe

Maple Pecan Scones
• 3 1/2 cups all-purpose flour
• 1 cup pecans, chopped small-ish
• 1/3 cup brown sugar
• 4 tsp baking powder
• 1 tsp salt
• 2/3 cup butter
• 1 cup milk
• 1/3 cup + a couple of tablespoons dark maple syrup (Grade B ideally)
Preheat oven to 425 degrees. Grease a large baking sheet.
In a large bowl, combine flour, pecans, brown sugar, baking powder and salt. With pastry blender, two knives, or your fingertips, cut in butter until mixture is crumbly.
Combine milk and maple syrup and add to dry ingredients. Mix lightly with a fork until mixture clings together and forms a soft dough. Turn out onto a floured surface and knead gently 5-6 times. Divide dough in half. With a lightly floured rolling pin, roll one half of one of the dough into a 7″ round. Cut into 8 wedges. Repeat with the remaining half. Place scones on greased baking sheet. Pierce top with tines of fork. Brush tops with remaining syrup.
Bake scones 15-18 minutes or until golden brown. Once removed from the oven, brush with any remaining maple syrup (optional, but yummy!) Serve warm.


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