| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Wisconsin |
|
12 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1 |
c |
Chopped pecans |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Butter or margarine |
| 1/2 |
c |
Maple syrup or maple-flavored syrup |
| 1/2 |
c |
Milk (I used skim) |
|
|
Maple or maple-flavored syrup. |
INSTRUCTIONS
On to the scones: Some friends of mine and I went to a little restaurant
around here for tea one day last summer, so when I saw this recipe for
scones I wanted to try them. I'm not sure how low fat they are, come to
think of it, but some creative substituting would lower the fat. I'm pretty
sure this recipe was printed in the December '96 issue of Midwest Living
Magazine. They credit it to The Inn at Cedar Crossing in Door County,
Wisconsin.
In a large mixing bowl, combine the flour, pecans, baking powder and salt.
Cut in the butter, until the mixture resembles cornmeal.
Combine the 1/2 cup syrup and milk. Add to the dry ingredients and stir
till just combined.
Turn out on a floured surface and roll to 3/4-inch thickness. Cut with a
2-1/2 inch biscuit cutter. Place on ungreased baking sheet or parchment
paper. Brush the tops of the scones with some additional maple syrup.
Bake the syrup-topped scones in a 375F oven for about 15 minutes or till
golden brown. Makes 12 scones. Posted to Digest eat-lf.v097.n186 by
synkronicity@juno.com (Barb Adams) on Jul 23, 1997
A Message from our Provider:
“Beauty: an act of God”