INGREDIENTS

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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