Maple Syrup Recipes


Maple Pecan Scones


3 ˝ C flour
4 t baking soda
1 t salt
2/3 C butter
1 C pecans, toasted and finely chopped
1 C milk, plus 2 t separate
˝ C maple syrup
4 inches of scraped vanilla bean or 1 tsp vanilla extract, divided*
1 C confectioners’ sugar

  1. Preheat oven to 425°F
  2. Stir together flour, baking soda and salt, cut in butter until coarse crumbs form. Fold in nuts
  3. Whisk together 1 C milk, syrup and ˝ of the vanilla
  4. Slowly add wet ingredients to dry ingredients and stir until soft dough forms
  5. Divide dough in half, place half on a silipat mat or parchment and pat into a 7 inch circle, slightly less than one inch thick
  6. Cut into 8 wedges using a pizza cutter (like slicing a pie). Slightly separate the wedges to give them room to rise as they bake
  7. Bake until golden brown, about 15 minutes
  8. When scones come out of the oven whip together powdered sugar and remaining milk and vanilla
  9. Lightly frost the slightly cooled scones, if you frost when they come out of the oven the frosting will melt

* Or 1 teaspoon of ground vanilla beans