Maple Pecan Scones
3 1/2 cups All-purpose flour
1 cup Pecans — finely chopped
4 teaspoons Baking powder
1 teaspoon Salt
2/3 cup Vegetable shortening
1 cup Milk
1/2 cup Maple syrup
1/2 teaspoon Maple flavoring
Preheat oven to 425 degrees; grease a large baking sheet.
In a large bowl, combine flour, pecans, baking powder and salt. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs.
Add milk, 1/3 cup of the syrup and the maple flavoring to dry ingredients and mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times.
Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. Brush tops with remaining maple syrup.
Bake for 15 to 18 minutes, or until golden brown. Serve warm.
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