- This topic has 1 reply, 2 voices, and was last updated November 12, 2012 at 5:22 pm by .
- February 28, 2006 at 11:30 pm #236287mos
CORNMEAL TO DUST BAKING SHEET
2/3 CUP ROLLED OATS
1 1/3 CUPS WHOLE-WHEAT PASTRY FLOUR PLUS EXTRA FOR KNEADING AND SHAPING
1/2 TSP SALT
1 TSP BAKING SODA
1 TSP BAKING POWDER
3 TBS UNSALTED BUTTER, CHILLED
1/3 CUP COARSELY CHOPPED PECANS, LIGHTLY TOASTED
2 TBS MAPLE SYRUP
3/4 CUP PLAIN, NONFAT YOGURT
2 TSP MAPLE SYRUP FOR GLAZE
PREHEAT OVEN TO 425?. DUST A LARGE BAKING SHEET WITH CORNMEAL. GRIND OATS TO A COARSE FLOUR IN A FOOD PROCESSOR FITTED WITH A STEEL BLADE. SIFT TOGETHER 1 1/3 CUPS FLOUR, SALT, BAKING SODA AND BAKING POWDER. ADD TO PROCESSOR AND PULSE TO COMBINE WITH OATS. CUT BUTTER INTO SMALL PIECES AND ADD TO PROCESSOR. PULSE UNTIL MIXTURE RESEMBLES COARSE MEAL. TRANSFER TO A BOWL AND STIR IN PECANS. MAKE A WELL IN THE CENTER OF THE MIXTURE. WHISK TOGETHER 2 TABLESPOONS MAPLE SYRUP AND YOGURT AND POUR INTO WELL. STIR MIXTURE GENTLY WITH A FORK JUST UNTIL A SOFT DOUGH FORMS. TURN OUT ONTO A LIGHTLY FLOURED SURFACE AND KNEAD GENTLY SEVERAL TIMES, UNTIL DOUGH COMES TOGETHER AND IS NO LONGER STICKY. ADD EXTRA FLOUR AS NECESSARY. CUT DOUGH IN HALF AND FORM EACH PIECE INTO A BALL. PAT EACH BALL INTO A CIRCLE ABOUT 1/4″ THICK, THEN CUT INTO QUARTERS. ARRANGE WEDGES ON PREPARED BAKING SHEET. BAKE FOR 15 MIN., UNTIL LIGHTLY BROWNED AND A TESTER INSERTED IN CENTER COMES OUT CLEAN. TRANSFER SCONES TO COOLING RACK AND BRUSH LIGHTLY WITH MAPLE SYRUP. SERVE WARM. SERVES 8 = 196 CALORIES
- November 10, 2012 at 11:17 pm #434670Eshuman
I love pecans! This sounds like a great change from traditional plain scones. Sounds very good, thanks for posting this great recipe.
- November 12, 2012 at 5:22 pm #434776mosYour welcome! Let me know how you like ’em.
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