Saturday, June 23, 2012

Maple Pecan Scones




Maple and pecans make me think of cool brisk breezes, red and gold leaves on the trees, and the warmth of comforting foods of autumn. Yes, I know it’s summer and it’s been in the 90’s here, but that’s all the more reason to reminisce about the lovely cool weather in the latter months of the year. Regardless of the time of year, these scones are a real treat.  I make these with rice milk  (Enriched Rice Dream Vanilla) instead of cream and Fleischmann’s Unsalted Margarine sticks in place of the butter and shortening. In this recipe, I use real maple syrup in both the scone mixture and the frosting. The result is a lovely subtle maple flavor with just the right amount of sweetness.  The pecans are a nice addition for texture, but the surprise ingredient here is the oatmeal. The oatmeal adds a very subtle texture similar to coconut.


INGREDIENTS:

Scones:
2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 ½ tsp baking powder
½ tsp salt
⅓ cup pure maple syrup
⅔ cup rice milk
2 tsp vanilla extract
1 stick + 2 tbsp Fleishmann’s Unsalted Margarine
½ cup chopped toasted pecans

Frosting:
3 tbsp pure maple syrup
½ cup sifted powdered sugar
½ tsp vanilla extract
Pinch of salt

·         Preheat oven to 450°. Line a baking sheet with parchment paper.
·         In a large mixing bowl whisk together the flour, oats, baking powder, and salt. Set aside.
·         Combine the rice milk, syrup, and vanilla in a measuring cup or a small bowl.
·         Cut the margarine into the dry ingredients with a pastry blender (or your fingers) until the pieces margarine are the size of peas.
·         Add the chopped toasted pecans to the flour mixture and stir just until mixed.
·         Gently stir the rice milk mixture into the dry ingredients just until mixed and no dry flour is visible.
·         On a lightly floured surface pat the dough into flattened log about 18 inches long and ¾ inch thick(or you can pat into an 8 inch circle of the same thickness).
·         Cut dough into wedges (10-12 if you are using the flattened log and 8 if you are cutting the circle. Place the wedges on the baking sheet.
·         Bake for 15-17 minutes. The scones should be golden on top.
·         Remove from the oven.
·         While the scones are cooling, whisk together the maple syrup, vanilla, powdered sugar and salt until smooth. Drizzle on the slightly warm scones.

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