Maple-Pecan Scones

Maple-Pecan Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cream, whipped, cream topping, pressurized
butter, without salt
nuts, pecans
syrup, maple, canadian
cream, sour, cultured

Directions:
Preheat oven to 350F, and coat two baking sheets with cooking spray or line with parchment paper.
Pulse together 2 cups flour, salt, baking powder, baking soda, and cream of tartar in food processor.
Add butter, and pulse until butter reduces to pea-size pieces.
Transfer to large bowl.
Grind pecans in food processor until they start to clump together.
Stir pecans into butter mixture, add maple syrup and sour cream, and mix until just combined.
(Do not overmix.)
Place remaining 1 cup flour on plate.
Scoop 2-inch balls of dough into flour, and roll to coat with flour.
Arrange dough balls 2 inches apart on prepared baking sheets, and bake 25 minutes, or until edges turn golden.
Transfer to wire rack to cool.