Food recipes
Maple Pecan Scones
Maple Pecan Scones Ingredients: wheat flour, white, all-purpose, unenriched nuts, pecans sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk...
Maple Pecan Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
Directions:
Preheat oven to 425 degrees.
Grease a large baking sheet.
In large bowl combine flour, pecans, baking powder and salt.
Cut in butter until mixture is crumbly.
Combine milk, 1/3 cup Cozy Cottage Sugar Free Syrup, and applesauce and add to dry ingredients.
Mix lightly with a fork until mixture clings together and forms a soft dough.
Turn out onto a floured surface and knead gently 5-6 times.
Divide dough in half.
With lightly floured rolling pin, roll one half of the dough into a 7" round.
Cut into 8 wedges.
Repeat with the remaining half.
Place scones on greased baking sheet.
Pierce tops with tines of fork.
Brush tops with remaining syrup.
Bake scones 15-18 minutes or until golden brown.
Sprinkle with a pinch of Splenda, if desired.
Serve warm with butter or your favorite spread.
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
Directions:
Preheat oven to 425 degrees.
Grease a large baking sheet.
In large bowl combine flour, pecans, baking powder and salt.
Cut in butter until mixture is crumbly.
Combine milk, 1/3 cup Cozy Cottage Sugar Free Syrup, and applesauce and add to dry ingredients.
Mix lightly with a fork until mixture clings together and forms a soft dough.
Turn out onto a floured surface and knead gently 5-6 times.
Divide dough in half.
With lightly floured rolling pin, roll one half of the dough into a 7" round.
Cut into 8 wedges.
Repeat with the remaining half.
Place scones on greased baking sheet.
Pierce tops with tines of fork.
Brush tops with remaining syrup.
Bake scones 15-18 minutes or until golden brown.
Sprinkle with a pinch of Splenda, if desired.
Serve warm with butter or your favorite spread.