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Buttery Maple Scones presented by Loghouse & Homestead on Spirit Lake
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Preheat oven to 350 degrees.
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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.
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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.
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Loghouse & Homestead on Spirit Lake
Vergas, Minnesota
You'll feel transported in time at this inn where no detail has been overlooked!
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Click here for pictures and information about the inn.
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More Loghouse & Homestead on Spirit Lake Recipes:
Sour Cream Souffle
| Walnut/Cinnamon Waffles
| Spirited Baked Apple
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More Recipes
Biscuits and Scones
| Other Breads
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