- 2 cups flour
- 3/4 cup finely chopped pecans, toasted
- 2 tablespoons packed brown sugar
- 1/3 cup pure maple syrup
- 2 teaspoons baking powder
- 1 egg
- 1/4 teaspoon salt
- about 2 tablespoons of milk
- 1/2 cup firm butter
Gracehill Bed and Breakfast, Townsend, TN
- 3 tablespoons flour
- 1/4 cup finely chopped pecans, toasted
- 2 tablespoons sugar
- 2 tablespoons firm butter
Cut butter with pastry blender into the flour and sugar for the topping. When crumbly, mix in the pecans. Put aside.
Heat oven to 400. Mix flour, brown sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender until mixture looks like fine crumbs. Stir in nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons of milk so the dough leaves the sides of the bowl and forms a ball. Turn the dough onto a lightly floured surface. Gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8 inch circle on an ungreased cookie sheet. Brush with additional milk. Sprinkle with topping. Cut into 8 or 10 wedges, but don’t separate.
Bake 16 to 18 minutes until golden brown. Immediately remove from cookie sheet and separate wedges. Serve warm plain or with butter or honey butter.
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