Maple and Pecan – A match made in heaven!
I’ve teamed up with Maple from Canada to bring you a delicious maple filled recipe this Veganuary. Maple syrup has always been a staple ingredient in my cupboard. It adds a wonderful sweetness and depth of flavour to both sweet and savoury dishes, and helps to hold dry ingredients together. So when I was approached to join in celebrating all things maple syrup it was the easiest yes of 2020 so far!
Do you know the 4 different grades of Maple Syrup? because I didn’t! 1) Golden (delicate taste) 2) Amber (rich taste) 3) Dark (robust taste) 4) Very Dark (Strong taste). They all change the taste of the recipe which is wonderful! I also used maple sugar in this recipe which is heavenly and a new staple ingredient in my tasty bakes.
Wash these scones down with a warm cup of tea or coffee and put your feet up and relax. The best way to enjoy them! And it is absolutely compulsory to toast the pecans before folding into the scone mixture so don’t miss out that step. Toasting nuts changes the depth of flavour bringing it out, and enhancing it. Meaning it takes the taste and flavour of these scrumptious scones up a notch.
Sprinkling a little more maple sugar before baking, and brushing a little more syrup on before you inhale makes these oh so dreamy. These are a bake not to be missed, so I look forward to hearing how you get on.
takes approx. 50 minutes
makes 8 scones
Ingredients
135g dairy free butter
50ml canned coconut milk
80ml dairy free milk
50ml pure Canadian maple syrup
390g plain flour
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
Pinch of salt
90g chopped pecans
30g maple sugar
1 flax egg (1 tablespoon of ground flaxseed plus 2 tablespoons of water left to sit for 10 minutes)
Method
- Preheat oven to 180c.
- Start by scattering the chopped pecans on a baking tray. Toast in the oven for 10 minutes.
- Meanwhile in a large mixing bowl combine the flour, baking powder, cinnamon, salt and maple sugar.
- Add the butter and using your hands combine the mixture until it turns more crumblike.
- In a separate mixing bowl combine the coconut milk, dairy free milk, maple syrup and the flax egg.
- Pour the wet mixture into the dry and mix until combined.
- Add the toasted chopped pecans and fold into the mixture.
- Next sprinkle some flour on the work surface and transfer the dough onto it.
- Knead until the toasted pecans are evenly scattered throughout the dough.
- Shape the dough into a circle and cut into 8 scones and transfer them to a lined baking tray. Sprinkle with some more maple sugar.
- Bake in the oven at 180c for 25-30 mins.
- Allow to cool slightly before glazing with more maple syrup and enjoying.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats
