Maple-Pecan Scones with Cinnamon Butter (food processor)
Source: Southern Living, Home for the Holidays
Makes 8

3/4 cup pecans -- chopped
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pancake syrup
3/4 cup whipping cream
whipped butter:
1/3 cup butter -- softened
1/4 cup pancake syrup
1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees. Spread the pecans in a shallow pan and bake for 5 minutes. Increase oven temperature to 425 degrees; grease a baking sheet.

Position the knife blade in a food processor bowl; add 1/3 cup pecans. Process for about 5 seconds until ground. Combine the ground pecans, the chopped pecans, flour, baking powder, baking soda and salt. Add the syrup and whipping cream, stirring until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface and knead 4 to 5 times. Pat the dough out into a 10-inch round on the baking sheet. Using a sharp knife, make 8 shallow cuts in the dough forming wedges.

Bake for 10 to 12 minutes, or until lightly browned. Serve warm with Whipped Butter.

To make the Whipped Butter, beat the butter with an electric mixer on medium speed until fluffy. Gradually add the syrup and cinnamon, beating well.