Maple Pecan Scones

If your diabetic the carbohydrate count is 25 grams for one. From Maple Grove Farms of Vermont

• Ready In: 25 mins
• Serves: 16

Ingredients

• 3 1⁄2 cups all-purpose flour
• 1  cup pecans or 1  cup walnuts
• 1⁄2 cup Splenda sugar substitute
• 4  teaspoons baking powder
• 1  teaspoon salt
• 2⁄3 cup butter, slightly softened
• 1  cup milk
• 1⁄2 cup  cozy cottage  sugar-free syrup
• 1⁄2 cup unsweetened applesauce

Directions

1. Preheat oven to 425 degrees.
2. Grease a large baking sheet.
3. In large bowl combine flour, pecans, baking powder and salt.
4. Cut in butter until mixture is crumbly.
5. Combine milk, 1/3 cup Cozy Cottage® Sugar Free Syrup, and applesauce and add to dry ingredients.
6. Mix lightly with a fork until mixture clings together and forms a soft dough.
7. Turn out onto a floured surface and knead gently 5-6 times.
8. Divide dough in half.
9. With lightly floured rolling pin, roll one half of the dough into a 7" round.
10. Cut into 8 wedges.
11. Repeat with the remaining half.
12. Place scones on greased baking sheet.
13. Pierce tops with tines of fork.
14. Brush tops with remaining syrup.
15. Bake scones 15-18 minutes or until golden brown.
16. Sprinkle with a pinch of Splenda®, if desired.
17. Serve warm with butter or your favorite spread.