| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Americas |
Breakfast |
12 |
Scones |
INGREDIENTS
| 3 |
c |
Flour |
| 1 |
c |
Pecans, chopped |
| 1 1/2 |
tb |
Baking powder |
| 3/4 |
ts |
Salt |
| 3/4 |
c |
Cold unsalted butter |
| 2/3 |
c |
Maple syrup plus a little extra for brushing |
| 1/3 |
c |
Heavy cream |
INSTRUCTIONS
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
Posted to MealMaster Recipes List, Digest #152
Date: 01 Jun 96 16:15:59 EDT
From: Linda <72752.746@compuserve.com>
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