Maple Pecan Scones
Pecan's, butter, cream and Maple syrup, yum.
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | cup |
pecans
chopped |
|
| 1 ½ | tablespoons |
baking powder
|
*
|
| ¾ | teaspoon |
salt
|
|
| ¾ | cup |
butter, unsalted
cold |
|
| ⅔ | cup |
maple syrup
|
|
| ⅓ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
pecans
chopped |
|
| 23 | ml |
baking powder
|
*
|
| 3.8 | ml |
salt
|
|
| 177 | ml |
butter, unsalted
cold |
|
| 158 | ml |
maple syrup
|
|
| 79 | ml |
heavy whipping cream
|
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour a 9-x-13 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 center 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 flouted 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.
