Nutty Maple Scones

  • 3 cups unbleached flour
  • 1 cup chopped nuts
  • 1 ½ tablespoons baking powder
  • ¾ teaspoon salt
  • ¾ cup cold unsalted butter
  • 1/3 cup heavy cream
  • 2/3 cup Pure Vermont Maple Syrup
Preheat oven to 350º. Oil and flour a baking sheet. In a large bowl, with a fork, combine flour, nuts, salt, and baking powder. With food processor or by hand, cut in butter until it resembles course meal. Whisk together maple syrup and cream. Form a well in the center of the dry ingredients and slowly pour in the liquids. Mix lightly with a fork just until the mixture holds together in a soft dough. Turn dough out onto floured surface and knead gently eight times. With lightly floured rolling pin, roll the dough 2 inches thick. Cut with a biscuit cutter and place on baking sheet about 2 inches apart. Brush with maple syrup. Bake 15 – 20 minutes until golden brown. Preparation Time: 30-40 minutes Yield: 8-12 scones depending on biscuit cutter size