Yield: 12 Scones
|1 cup||Pecans, chopped|
|1½ tablespoon||Baking powder|
|¾ cup||Cold unsalted butter|
|⅔ cup||Maple syrup plus a little extra for brushing|
|⅓ cup||Heavy cream|
Heat oven to 350'F. 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.
Source: Americas, September, 1995