Ground pecans give these tender scones a rich, nutty flavor through and through. Maple syrup makes the dough very soft. Use an ice cream scoop to shape the scones.
- 3 cups all-purpose flour, divided
- 11/2 tsp. salt
- 1 tsp. baking powder
- 11/4 tsp. baking soda
- 1 tsp. cream of tartar
- 8 oz. butter, frozen and cut into small pieces
- 1 cup pecans or pecan pieces
- 3/4 cup maple syrup
- 1 cup chilled low-fat sour cream
1. Preheat oven to 350°F, and coat two baking sheets with cooking spray or line with parchment paper.
2. 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.
3. 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.)
4. 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.
- Calories: 304
- Carbohydrate Content: 32 g
- Cholesterol Content: 35 mg
- Fat Content: 18 g
- Fiber Content: 1 g
- Protein Content: 4 g
- Saturated Fat Content: 9 g
- Sodium Content: 498 mg
- Sugar Content: 12 g