Sophie'S Maple Scones With Pecans & Cranberries, Served With Maple'S Butter

1. 1

   Take an oven rack out of the oven. Preheat the oven to 200u00b0C . ( 392 F ) for about 15 minutes.

2. 2

   Take a medium bowl, add the flour & baking powder. Mix well.

3. 3

   Take a larger bowl & sieve the flour & baking powder mix. Add the pecans & the cranberries.

4. 4

   Fold them into the flour mix. Now, add the baking margarine & with the help of your hands mix it all together until it forms breadcrumbs. Now, you have a crumbly dough.

5. 5

   Add the milk & 6 tablespoons of the maple syrup. Mix well with a spoon. Now, the dough sticks & is wet.

6. 6

   Place the dough with floured hands on a well floured Silpat. Knead the dough for 5 to 6 times until it forms a real elastic dough. Add more flour to prevent sticking.

7. 7

   Divide the dough in 2. With your hands, flatten the dough. I don't use a rolling pin. It's not necessary. My dough is about 1 cm to 1 + 1/2 cm thick. I use my round 5 cm diameter cutter to cut out equal sized scones.

8. 8

   Place them on another Silpat or a baking sheet, a bit apart from each other & prick the top of the scones a few times lightly with a fork.

9. 9

   With the rest of your maple syrup, glaze the top & sides of the scones . Bake into the oven for about 12 to 15 minutes, on the lower shelf until they are golden & browned. Repeat with the other scones.

10. 10

    When ready, test with a sewing pin. Take them out of the oven & let them cool on a wire rack.

11. 11

    When completely cool, store in a cookie box.

12. 12

    Enjoy cut open with some butter, your favourite jam & maybe some clotted cream.

13. 13

    I enjoy them now, with Canadian maple butter.

* Per serving · 4 servings · Values may vary.