For this month’s Bread Bakers, we are baking with natural sweeteners. I looked high and low for yeast bread recipes using natural sweeteners but couldn’t find one that I wanted to try. Finally found the recipe for these Maple-Pecan Scones in Vegetarian Times Magazine.
Our host for the month Mayuri (Mayuri’s Jikoni) wanted us to bake using natural sweeteners like maple syrup, honey, blackstrap molasses, dates, coconut sugar etc. These are healthier and tastier alternates to refined sugar, high fructose corn syrup and artificial sweeteners.
These scones are a little different from the other scone recipes I’ve tried. First off these are eggless and are made in the food processor AND use maple syrup for sweetness. It is important to freeze the butter and have it ready for the scones.
These come together in no time. Only a part of the flour is added to the dough and the rest is used to roll the scones in before baking. Please read the recipe completely before starting to make it. The dough is quite sticky which is why rolling in the flour makes them easy to handle.
he scones turned out flaky and delicious. I was surprised that both my kids loved them too (even though they didn’t have any chocolate in them). I liked them with a tiny bit of jam, but cream cheese would taste great too. They are perfect when eaten fresh, but they stay well for 2~3 days when stored in an airtight container.
Maple Pecan Scones
- 3 cups all purpose flour (I used 2cups APF and 1cup Wholewhat pastry flour), divided use
- 11/2 tsps salt
- 1 tsp baking powder
- 11/4 tsps baking soda
- 1 tsp cream of tartar
- 1 unsalted butter stick (8 oz. or 1/2cup) , frozen and cut into small pieces
- 1 cup Pecans
- 3/4 cup maple syrup
- 1 cup sour cream Chilled (low fat is OK)
- Preheat oven to 350F. Lightly coat 2 baking sheets with cooking spray or line them with parchment paper.
- In a food processor, pulse 2cups flour, salt, baking powder, baking soda and cream of tartar until combined.
- Add the butter and pulse until butter reduces to pea-size pieces. Transfer to a large bowl.
- Grind the 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. The dough is rather sticky at this stage.
- Place remaining 1cup of flour on a plate. Scoop 2" balls of dough into the floor and roll to coat with flour.
- Arrange the dough balls 2" apart on prepared baking sheets and bake for 24~26 minutes or until the edges turn golden.
- Transfer to a wire rack to cool before serving.
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