Project Description

Gluten Free Maple Pecan Scone

YIELD: 16 scones

These scones are easy to make with a mixer or by hand.

1 bag Biscuit and Scone mix add:

1 tsp. Star Kay White maple extract

Maple Pecans:

1 cup pecan pieces

1 Tbsp. maple syrup

2 Tbsp. brown sugar

 

1. Prepare pecans by coating pecans with maple syrup then tossing with brown sugar. Place on a cookie sheet and bake in a 350 degree oven for 10-12 minutes tossing pecans after the first 5 minutes to ensure evenly toasting. Allow pecans to cool.

2. In a mixing bowl with a paddle combine dry mix, butter and sugar together until it resembles a coarse cornmeal.

3. Add in the cream and maple extract and mix until combined.

4. Scrape down the bowl, add ¾ of a cup of the toasted pecans and mix an additional 30 seconds.

5. Divide the dough in half, roll into 2-6”rounds. Cut each disc into 8 pieces and place on a parchment paper lined double sheet pan. Brush with cream and sprinkle with granulated sugar and the remaining toasted pecans.

Variation – Scones can be mixed by hand.

Any pure maple extract can be used.