Maple Pecan Scones Recipe

• Preheat oven to 425°F (220°C).

Crust :

• In a large bowl, combine flour, pecans, and baking powder.
• With pastry blender or 2 knives, cut in butter until mixture resembles coarse breadcrumbs.
• In another bowl, whisk together Lactantia® whipping cream, sugar and egg.
• Pour the cream mixture into the flour mixture; stir with a fork until dough comes together
• On a lightly floured surface, turn dough out and with floured hands, knead two to three times (do not over mix).
• Pat dough into a 1 inch (2.5 cm) thick.
• Dip a 2 inch (5 cm) round biscuit/cookie cutter into flour and cut out scones.
• Be careful not to twist the cutter.
• Gather scraps together and repeat until all dough is used.

Topping :

• In small bowl, combine flour, pecans, Lactantia® Maple flavoured butter and sugar; set aside.
• Place scones on a parchment-lined baking sheet and lightly brush each top with Lactantia® P?rFiltre milk.
• Be careful so that it does not drip down the sides.
• Sprinkle with topping and bake for 13 to 15 minutes or until puffed and golden.
• Serve warm or cold.