Well, I had a bit of a baking disaster... I'll explain. I was reading the Olive magazine when I saw their recipe for macaroons and though "Ooooooh, don't they look lovely, I'll bake them" So I started baking but then realised we didn't have all the ingredients and had to dash to the shops. I just wasn't concentrating because it was only when I was piping little pink circles onto the tray that I thought "This doesn't have much almond in it, how odd?" I put the first tray into the oven regardless and then when I was cleaning up I found the bowl of ground almond and icing sugar... I hadn't sieved it all in... in fact I had barely sieved a quarter of it! The macaroons were not actually macaroons and didn't work so they were scrapped...
But, I didn't want to give up entirely so I decided the best thing to do would be to just bake something else, something simple, some scones! I've made these maple and pecan scones before and they are absolutely delicious, so yummy warm with a little butter in the middle.
Scones are delicious but I definitely prefer sweet to savoury when it comes to them. I can just a bout manage a warm cheese scone but cold, urg. no, no, no! Sweet scones like, fruit or chocolate on the other hand I love, so simple yet so scrumptious!
What do you prefer, sweet or savoury?
Much love Alex-Rose xxx
- 250g Self Raising Flour
- 50g Butter (chilled and cubed)
- Pecan Chopped
- 75ml Milk
- 25ml Maple syrup
- Whole pecans (to top)
Start by rubbing the butter and flour until it looks like fine breadcrumbs, mix in the chopped pecans (as many or as little as you like, I normally do around 1 handful) then in a jug whisk the milk and the maple syrup so that they are not separated. Gradually add the milk (YOU WILL PROBABLY NOT NEED ALL OF IT!)until a dough is formed. Turn the dough out onto a lightly floured surface and knead until clear layers are formed in the dough. Roll the dough out so that it is still quite thick, but smooth, then cut out your scones. Place on a lightly greased tray, top with a whole pecan and brush with milk before putting into the oven. For around ten minutes, when they are done the tops of the scones should be golden brown. xx