Okay…they weren’t REALLY cream scones, but they would have been good if they were.
They were actually soy milk scones.
Or you could call them vanilla scones.
Or biscuits that are shaped like scones. Then, they’d be bones…or sciscuits. Never mind.
But try the Maple Pecan Butter.
Sweet Cream Scones with Maple Pecan Butter
2 3/4 cups whole wheat pastry flour
6 T. sugar (or add 3 T. honey to the milk mixture)
1 T. baking powder
1 tsp. salt
1/2 cup (1 stick) butter, cold
1 1/2 cups cream, milk, or soy milk
1 tsp. vanilla extract
Combine flour, sugar, baking powder, and salt in a food processor. Add butter and pulse until combined. Transfer to a mixing bowl. Add vanilla to the cream/milk. Mix with flour mixture. Add additional flour as needed. Knead a few times on a floured surface, then roll into a 12-inch circle. Cut into desired shapes – whether scones or biscuits. Place on a greased cookie sheet. Bake at 375 for 18-20 minutes. Serve warm with Maple Pecan Butter. Yield: 12-15 biscuits
Maple Pecan Butter
1/4 cup butter, softened
3 T. sour cream
2 T. pecans, chopped very fine
1 tsp. – 1 T. maple syrup
1/4 tsp. vanilla extract
Combine ingredients well. Chill until ready to serve. Yield: maybe 1/2 cup? =)