They are based on my blueberry scone recipe, I just added some warm spices, maple extract, and chopped pecans.
I also noticed that I had a couple tablespoons of vegetable shortening left so I thought I’d use that up instead of some of the margarine, and it worked just fine! Love using something up that I’d otherwise have a hard time finding a use for.
so here’s the recipe!
yields 8 scones
1 C whole wheat pastry flour
1 C all-purpose flour
1 T baking powder
pinch of salt
1/2 t pumpkin pie spice
1/2 t ground cinnamon
1/2 C Earth Balance margarine (again, I subbed a couple tablespoons of this for vegetable shortening)
1 t vanilla extract
1 C unsweetened vanilla almond milk
1 1/2 t maple extract (I think it could have used even more)
1/2 C chopped raw pecans
Preheat oven to 350 degrees. Whisk together all the dry ingredients. Cut in the margarine. Then mix in the extracts and almond milk, and fold in the pecans.
On a floured cutting board, shape the dough into a 1-inch thick circle. Cut into 8 equal wedges. Bake for 20 minutes, until golden brown on top.
I served them with margarine, blueberry jam, plum jam, and some of this awesome dark chocolate rosemary peanut butter. They were great to kick off our day of wine tasting!
Nutrition facts per scone: Calories: 248; Calories from Fat: 129; Total Fat: 14.3g; Saturated Fat: 3.3g; Sodium: 144mg; Total Carbohydrates: 24.9g; Dietary Fiber: 2.5g; Protein: 3.6g