Marriage is a funny thing, isn’t it?
I mean who knew, after almost three decades of marriage, that the hubby didn’t like muffins?
Certainly not I, that’s for sure. Because he certainly has eaten his fair share of them.
Want to know what’s even funnier?
The hubby doesn’t like muffins, not because of the taste of any given muffin, but because of the ‘inconsistency of the muffin’.
The bottom is harder. The top is softer.
Apparently that’s quite troublesome.
(Couldn’t make this up if I tried.)
Thank goodness for scones…and these scones in particular.
These are ‘the best’ scones I have ever made. (Not my words, but I do agree. And that bold statement really doesn’t tell you much if you have never tasted any other scone I have made.)
I really wanted to use the delicious, plump pecans Georgia is so well known for. And then I thought maple syrup from Wisconsin would be the perfect compliment. (I am fortunate to have a brother that makes his own!)
Kinda a Wisconsin-Georgia fusion of flavors.
I hope you enjoy these as much as we do!
Maple Pecan Scones
Makes 8 scones.
1 1/2 c. all purpose flour
1/2 c. whole wheat pastry flour
1 T. baking powder
1 T. ground flax
1/2 t. salt
8 T. vegan butter (chilled and cut into small pieces…I cut 16)
1/2 c. almond milk
1 t. vanilla
3/8 c. maple syrup
1/4 – 1/2 c. chopped pecans
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a medium size bowl, whisk together flours, baking powder, flax and salt.
With a pastry cutter (or fork), cut in butter until fine crumbs form.
Add almond milk, vanilla, and maple syrup. Stir until just mixed.
Add pecans. Stir until nuts are evenly incorporated.
Turn out dough onto cookie sheet (you know, the one you just lined with parchment paper). Press and pat into a circle about 1 1/2 inches thick. This, by the way, is just an estimate. I actually have no idea how thick it is because I don’t measure it.
Sprinkle top with brown sugar and then gently press sugar into the dough.
Using a sharp knife or a pizza cutter, cut into 8 pie piece shapes.
Slightly pull pieces away from each other.
Bake for 20-26 minutes. You know, until the top is a beautiful golden brown.
Let cool on rack. (I just lift the parchment paper off of the cookie sheet.)
Store in an airtight container on the counter. I don’t know how long they stay fresh and yummy, as ours disappear within a couple of days.