Maple Pecan Scones with Maple Icing: What:- 2 …

Maple Pecan Scones with Maple Icing:

– 2 cups flour
– 1 tbsp. baking powder
– 1 tsp. cinnamon
– dash of nutmeg
– ¼ cup brown sugar
– ¼ tsp. salt
– 6 tbsp. Earth Balance or other vegan buttery spread (add another ¼ tsp salt if your buttery spread is unsalted)
– generous ¼ cup maple syrup
– ¼ cup nondairy milk
– 1 cup pecans, chopped

How: Preheat oven to 425F. In a large bowl combine flour, spices, salt, baking powder, and brown sugar. Stir until the mixture is consistent. Add Earth Balance or other vegan butter, and with a pastry cutter or two knives, cut the butter into the dough until the pieces of butter are pea sized. Add the remaining ingredients all at once and stir until just combined. Do not over stir. On a floured surface, shape the dough into a seven inch diameter round and cut with a floured knife into eight triangles. Place scones on a baking sheet two inches apart and bake in the preheated oven for 15-17 minutes.

Maple Icing:
– ¼ cup maple syrup
– ½ cup powdered sugar

How: Pour maple syrup and half the powdered sugar into a small bowl. Stir vigorously with a fork. Add the remaining sugar and stir again until no lumps remain. Adjust ingredients depending on how thick you want your icing. If placed on warm scones, it will get runny at first, but then eventually firm up.