Dharma Feast Cookbook by Theresa Rodgers

Author:Theresa Rodgers [Rodgers, Theresa]
Language: eng
Format: epub
Publisher: Kalindi Press
Published: 0101-01-01T00:00:00+00:00

MAKES 8–16 SCONES DEPENDING ON SIZE PREP TIME 1 HOUR

3½ cups sifted whole wheat pastry flour or gluten-free all-purpose flour

1 cup finely chopped pecans

4 teaspoons baking powder

1 teaspoon salt

2/3 cup softened butter

1 cup (more with whole wheat flour) rice or almond milk

1/3 cup + 3 tablespoons Grade B maple syrup

Preheat oven to 425°F.

In a large bowl, combine flour, chopped pecans, baking powder, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

Put 2/3 cup milk in a bowl. Add 1/3 cup maple syrup to milk and add to dry ingredients. Mix lightly with a fork until the mixture clings together and forms a soft dough. Drizzle and work in more milk if necessary to make dough workable and the right consistency.

Turn dough out onto lightly floured surface or pastry cloth and knead gently 5 or 6 times. Divide in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into pie wedges. Repeat with remaining half of dough.

Place scones 1 inch apart on baking sheet. Pierce tops with a fork and brush with remaining maple syrup.

Bake 15–18 minutes or until golden brown. Brush with remaining maple syrup. Serve warm.

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