Scones- Maple Nut
Author: Gracehill Bed and Breakfast
Serves: 8-10 servings
- Scones:
- 2 cups flour
- ¾ cup finely chopped pecans, toasted
- 2 tablespoons packed brown sugar
- ⅓ cup pure maple syrup
- 2 teaspoons baking powder
- 1 egg
- ¼ teaspoon salt
- about 2 tablespoons of milk
- ½ cup firm butter
- Topping:
- 3 tablespoons flour
- ¼ cup finely chopped pecans, toasted
- 2 tablespoons sugar
- 2 tablespoons firm butter
- Use a food processor or pastry blender and cut the butter 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 or food processor 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.
Recipe by Gracehill Bed and Breakfast at https://www.gracehillbandb.com/2008/05/maple-nut-scones/
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