Sophie's maple scones with pecans & cranberries, served with Maple's Butter

Delightful home-made scones with cranberries & pecans!

I love these scones. They aren’t too sweet & they have pecans, dried cranberries & maple syrup in them. They also have a maple glaze.

Normally, you serve them with butter, jam & maybe clotted cream, but I sliced them & ate them with maple butter. This is a Canadian product!

Recently, I got this as a present from my foodies friend Koko @ Koko’s kitchen. She lives near Vancouver, Canada. We exchanged foodies & non foodies gifts to each other through the post.

That was a great experience!!

Maple butter is something special. Its taste is sweet , so I am glad that the scones aren’t!

I also didn’t use butter, I used baking margarine, so these scones are more light!

Excellent Canadian maple’s butter!

A real treat!

Print me!

Recipe: For 21 scones

Ingredients:

440 gr of white organic flour

88 gr of pecans, broken in little pieces

50 gr of dried cranberries, apple sweetened!

4 teaspoons of baking powder

160 gr of Alpro baking margarine (= lactose free )

250 ml milk / I used semi – skimmed milk )

125 ml of maple syrup

** To serve: maple butter

Method:

1. Take an oven rack out of the oven. Preheat the oven to 200°C . ( 392 F ) for about 15 minutes.

2. Take a medium bowl, add the flour & baking powder. Mix well.

3. Take a larger bowl & sieve the flour & baking powder mix. Add the pecans & the cranberries.

Fold them into the flour mix. Now, add the baking margarine & with the help of your hands mix it all together until it forms breadcrumbs. Now, you have a crumbly dough.

4. Add the milk & 6 tablespoons of the maple syrup. Mix well with a spoon. Now, the dough sticks & is wet.

5. Place the dough with floured hands on a well floured Silpat. Knead the dough for 5 to 6 times until it forms a real elastic dough. Add more flour to prevent sticking.

Divide the dough in 2. With your hands, flatten the dough. I don’t use a rolling-pin. It’s not necessary. My dough is about 1 cm to 1 + 1/2 cm thick. I use my round 5 cm diameter cutter to cut out equal sized scones.

6. Place them on another Silpat or a baking sheet, a bit apart from each other & prick the top of the scones a few times lightly with a fork.

7. With the rest of your maple syrup, glaze the top & sides of the scones . Bake into the oven for about 12 to 15 minutes, on the lower shelf until they are golden & browned. Repeat with the other scones.

8. When ready, test with a sewing pin. Take them out of the oven & let them cool on a wire rack.

9. When completely cool, store in a cookie box.

Enjoy sliced open with some butter, your favourite jam & maybe some clotted cream.

I enjoy them now, with Canadian maple butter.

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You might like:

1. My 2 favourite hearty scones : ricotta, olive & chorizo scones/ parmesan & rosemary scones served with a salad with a mustard lemon dressing

2. Egg-free & gluten-free scones with chocolate & pecans

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