Maple syrup pecan scones
I’ve added a fall/autumn twist to traditional British scones. These naturally sweetened scones use maple syrup in place of sugar with scattered pecans to round it out with a nutty/buttery flavour and texture.
Equipment
- Mixing bowl
- Butter knife
- Baking paper
- Baking tray
- Cookie cutter
Ingredients
- 200 grams self raising flour
- 60 grams chilled unsalted butter
- 100 ml milk
- 80 ml maple syrup
- 100 grams pecans
Instructions
- Add flour and butter into a large bowl, use your fingers to rub flour and butter together until mixture resembles breadcrumbs
- Make a well in center of mixture, add half of the milk and slowly stir through the mixture a few times
- Combine remaining milk and maple syrup into mixture until a loose dough forms
- Add dough to a lightly floured surface and knead pecans into dough, knead 3-4 times
- Gently flatten dough into a 1 inch thick rectangle and cut out scones using a round cutter
- Place scones onto a lined baking tray and bake at 200c/390f for 15 minutes or until golden brown