Recipe: Buttery Maple Scones

Buttery Maple Scones
Source: Loghouse & Homestead on Spirit Lake

Preheat oven to 350 degrees.

In a bowl of a food processor add:
3 cups sifted flour
1-1/2 TBLSP baking powder
1/3 tsp salt
1 cup pecans

Process until pecans are ground

Add:
1-1/2 sticks cold butter cut into pieces

Process until mixture resembles coarse meal--not too fine.

Mix together:
2/3 cup PURE maple syrup, 1/3 cup heavy cream and add to processor.

Pulse only until mixture is incorporated.

Dump onto a lightly floured surface and pat/roll to 1" or so thick.

Use a 2" or 3" cookie cutter.

Place scones on a cookie sheet covered with parchment paper.

Brush scones with additional maple syrup and top with a pecan half.

Bake 13-15 minutes for smaller scones--15-20 for the larger size or until tops are golden. DO NOT overbake as scones will be dry and hard.

Remove from pan and brush twice more with maple syrup.

Scones freeze well. Thaw and warm to serve.