Maple Pecan Scones

Long live the Vermont maple tree!

This recipe is dedicated to a dear maple scented friend...who is officially gluten intolerant and banned from such pleasures!

And a bit of trivia....did you know it takes 40 gallons of pure sap to make one gallon of maple syrup? One sugar maple produces approximately one to two quarts of syrup a season.

Makes 12 scones.

2 ½ c unbleached flour
1 T baking powder
¾ tsp salt
½ c pecans, toasted and broken into pieces
1 T unsalted butter, melted
1/3 c Grade B Vermont maple syrup *
1 1/3 c heavy cream


Mix flour, baking powder, salt in a large bowl and stir with a fork. Add the pecan pieces and toss to coat.
In another bowl, whisk together butter, maple syrup and cream.
Pour the syrup mixture over the dry ingredients. Mix well with a fork until it forms a crumbly ball.
Turn the dough onto a lightly floured surface.

Gently knead the dough until it becomes smooth. As necessary, add a little flour to your work surface and your hands.

Flatten the ball of dough into a circle approximately 8 - 9 inches in diameter and ½ - ¾ inches thick. With a sharp knife, cut the circle in half. Cut each half circle into 6 equal wedges. Place the wedges at least 1 inch apart on the stone.

Bake at 425 degrees in the center of the oven for 14-16 minutes, or until the tops and bottoms are golden brown. I like to use our pizza stone for baking.

* Grade B is fantastic for baking with its deeper and richer flavor. It is made late in the season and has a darker color.