Maple Pecan Scones

Ingredients

• Flour Wholemeal Self Raising

  Tesco

  14 ¹³⁄₁₆ oz or 421g

• Salt

  Table

  1 tsp or 6g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  4 tbsp or 55g

• Butter

  Unsalted

  11 tbsp or 156g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Vanilla extract

  1 tsp or 4g

• Maple syrups

  5 ⅓ tbsp or 107g

• Pecans

  Nuts

  1 cup, halves or 99g

Directions

1. Heat oven to 425 degrees F. Tip the flour into a large bowl with the salt and baking powder; mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs.
2. Put the milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot. Add the vanilla and maple syrup, then set aside for a moment. Whisk in the egg. Put a baking sheet in the oven.
3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 1 inch deep.
4. Take a 2.5 inch cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four.
5. Bake for 25 minutes or until risen and golden on the top. Eat just warm or cold on the day of baking. Enjoy!

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