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Maple Pecan Scones

Source of Recipe

net


List of Ingredients

Maple Pecan Scones

3 cups flour
1½ tablespoons baking powder
1 teaspoon salt
¾ cup (1½ sticks) unsalted butter
¼ cup half-and-half cream
¾ cup Door County Maple Syrup
1 cup chopped pecans (walnuts may be substituted)
Milk to brush scones
Maple butter (see recipe)



Recipe

Maple Pecan Scones

Maple butter (see recipe)




Preheat oven to 350 degrees. Mix flour, baking powder and salt. Using mixer with metal blade or two knives, cut in butter. Combine half-and-half and maple syrup. Add to flour mixture along with nuts. Dough should be firm enough to roll. Roll out to about 1½ inch thickness. Cut scones into 2½ to 3-inch circles and place on wax paper. Brush tops with a little milk. Transfer to parchment-lined baking sheets and bake in preheated oven 20 to 25 minutes or until golden. Serve warm with maple butter. Makes about 12.


Maple butter:
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon maple extract
1 teaspoon powdered sugar

Cream all ingredients with electric mixer. When smooth, butter can be divided between 2 ramekins. It may be made in advance and chilled but is best served at room temperature.