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May '00

Serves 6

1 C. all purpose flour
1 1/2 t. baking powder
1 T. brown sugar
1 T. granulated sugar
1/4 t salt
1/4 C. pecans chopped roughly

1/2 C heavy cream
2 T. maple syrup

1/4 C. butter, melted
1 T. maple sugar

Preheat oven to 425. Grease a cookie sheet. In a medium mixing bowl, combine dry ingredients. In a separate bowl combine cream and syrup completely. Add cream to flour mixture and stir with a fork until just combined. On a floured surface, roll out the mixture to about 1/2� thick. Cut into triangles with a floured knife or use a round cookie cutter. Mix the melted butter and remaining maple syrup in a shallow bowl. Dip scones into butter mixture and place on greased cookie sheet. Bake for 12-15 minutes, or until golden brown.