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    You are in: Home / Recipes / Maple Pecan Scones Recipe
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    Maple Pecan Scones

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 18, 2008

      I made half a recipe. Used whole wheat flour only. We enjoyed them and will definitely make them again. Reviewed for PAC Spring 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2007

      These tasted good, but I'd hardly call them diabetic-friendly at a whopping 25 grams of carbohydrate apiece!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2007

      These are scrumptious. I made then a tad more diabetic friendly by using 1 cup white flour and 3/4 cup of whole wheat (I made a half recipe). With the addition of the ww flour they still came out light in texture. I used my round biscuit cutter instead of making wedges thinking I would get more but smaller scones. I still got 8 lovely scones. Oh well, sometimes you just have to bite the bullet...or in this case the scones and I have done so quite happily.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2006

      This was my first attempt at making scones. These are better than those bought in a bakery. They were easy to make and I took them in to work. My coworkers loved them too. You scored another winner Sarah!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Maple Pecan Scones

    Serving Size: 1 (69 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 228.3
     
    Calories from Fat 120
    52%
    Total Fat 13.4 g
    20%
    Saturated Fat 5.6 g
    28%
    Cholesterol 22.5 mg
    7%
    Sodium 299.0 mg
    12%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.3 g
    1%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    sugar-free syrup

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