| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Wisconsin | 12 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 | c | Chopped pecans |
| 1/4 | t | 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
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