Blog, Breakfast, Desserts, Snacks

Maple Pecan Scones

How was everyone’s weekend? Wishing you made a batch of these to grab during the week?
Spring is only 4 days away! This brings us closer to flip-flop season and a new garden. Can’t wait!

This is a similar recipe to my Strawberry-Blueberry Scones. I may even like these better! Something about maple and pecans together.

I have several food addictions. One is clearly maple. My new one, I believe, is scones. I have a ton of varieties in my mind that I can’t wait to try. Hope you guys like them too!

Ingredients:

  • 2 Cups Whole Wheat Pastry Flour
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Salt
  • 1/4 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • Zest of 1 Lemon
  • 1/3 Cup Date Paste or Honey
  • 6 Tsp Ghee (Clarified Butter)
  • 1/2 Cup Almond Milk, plus some to brush on top
  • 2 Tsp Vanilla Bean Paste or Vanilla Extract
  • 1/4 Cup Real Maple Syrup
  • 1/2 Cup Raw Pecans

Preheat oven to 425 degrees.
Line a cookie sheet with parchment paper.
In a large bowl combine flour, baking powder, nutmeg, cinnamon, lemon zest and salt.
Using a pastry cutter or a fork, mix ghee into the flour mixture until it’s just mixed in. You will have large chunks in the mixture. This is exactly what you want. It doesn’t need to be pea sized.
Make a well in the center of the  flour and ghee mixture. In the well add in date paste, almond milk and vanilla. Mix together until combined. Do not over mix.

Carefully stir in the strawberries and blueberries with just a couple gentle stirs.
Flour the counter top or board you will be working on. With floured hands take the scone mixture and knead a few times on work surface. Work in a tablespoon of flour if the mixture is too sticky to work with.

Form a rectangle (as seen below) with your hands until its about an inch thick and even all the way across.

Using a knife or pizza cutter, cut it into 8 triangles. Start by cutting in half lengthwise, then vertically, then cut it diagonally across in both directions.

Place the triangles on the parchment lined sheet, giving some room between each scone.
Brush the top of each scone with almond milk to give them a nice golden brown color when they bake.

Bake for 16-18 minutes.
Let cool on a cooling rack for 15 minutes or so.

Scrumptious scones!

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