Yeany’s Maple Recipe of the Week: Maple Pecan Scones

| June 18, 2016

YeanyYeany’s Maple Syrup and other maple products can be found at the following locations:

Divani Chocolatier, Foxburg
Haller’s Store, Tionesta
Visitors Center, Tionesta
The Little Store, East Hickory
Leeper Market, Leeper
Country Farm Supply, Knox
Hirsch’s Meats, Kossuth
Tom’s Meats, Brookville
Thoma’s Meats, Saxonburg
Pajer’s Farm Market, Sarver
Clarion River Organics, Sligo
The Pittsburgh Public Market
Farm Truck Foods, Beaver
Trax Farms, Finleyville
*O’Neil’s, Clarion River Hill (new location)
*Giant Eagle Market District, Pittsburgh (new location)
**Zacherl Farms (coming soon!)

Maple Pecan Scones

Ingredients

3 cups flour
1-1/2 tablespoons baking powder
3/4 teaspoon salt
3/4 cup cold unsalted butter
1 cup pecans, chopped
2/3 cup Yeany’s Maple Syrup, plus additional for brushing
1/3 cup heavy cream

Directions

~Preheat oven to 350 F. Line a baking sheet with parchment paper. (Alternatively, grease and flour the pan.)

~In a large bowl, whisk together flour, baking powder, and salt. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in pecans. Set aside.

~In a small bowl, whisk together Yeany’s Maple Syrup and heavy cream until smooth.

~Make a well in the flour mixture. Pour the cream mixture in the center. Stir briskly with a wooden spoon until mixture begins to come together into a dough. Do not overmix.

~Roll dough out on a lightly floured board to a thickness of 2 inches. Use a 3-inch biscuit cutter to cut rounds from the dough. Place on prepared pan 2 inches apart. Brush tops with maple syrup.

~Bake scones 15 to 20 minutes (until lightly browned). Serve warm with butter.

~Makes about 12 scones.

Cooking With Maple Products by Dave Yeany

Cooking with Maple Syrup

Pure maple syrup is slightly sweeter than cane sugar. It contains 62 calories per tablespoon as opposed to 54 calories per tablespoon for sugar. But – you use less maple syrup.

To use maple syrup in cooking: substitute 3/4 cup of syrup for each cup of sugar and reduce the liquid in the recipe by 3 tablespoons.

When using Maple Syrup to replace granulated white sugar, first make sure that using the liquid maple syrup will not hurt the recipe.

There is roughly the same amount of sugar in a cup of maple syrup as there is in a cup of granulated white sugar. Using the cup of maple syrup in place of the white sugar adds extra 3.7 ounces (1/3 to 1/2 cup) of liquid to the recipe. To balance the liquid in the recipe, you need to reduce other liquids in the recipe, typically water or milk, by the same amount, 1/3 to ½ cup, for each cup of sugar replaced.

To replace brown sugar, do the following:

1 cup loose brown sugar = ¾ cup maple syrup, reduce other liquids by ¼ cup
1 cup packed brown sugar = 1 cup plus 1 Tbsp maple syrup. Reduce other liquids in the recipe by just less than ½ cup.

Maple Sugar

Maple Sugar can be substituted for granulated sugar, cup for cup.

1 cup granulated sugar = 1 cup of maple sugar

Maple Sugar can also be used in place of brown sugar.

1 cup loose brown sugar = 1 cup maple sugar

If the recipe calls for “packed” brown sugar, I use the following amounts of maple sugar:

¼ cup packed brown sugar = ½ cup maple sugar
½ cup packed brown sugar = ¾ cup maple sugar
¾ cup packed brown sugar = 1 cup maple sugar
1 cup packed brown sugar = 1 ¼ cups maple sugar

I increase the maple sugar by ¼ cup more than what the recipe calls for in packed brown sugar.

About Yeany’s Maple:

Yeany’s Maple is a 3,000 tap operation in Forest County, producing approximately 1,000 gallons of maple syrup each year.

Maple Grades

– Golden Maple Syrup – with a delicate taste
– Amber Maple Syrup – with a rich taste
– Dark Maple Syrup – with a robust taste
– Very Dark Maple Syrup – with a strong taste

For more information on Yeany’s Maple Syrup, visit https://www.facebook.com/pages/Yeanys-Maple-Syrup/161532047254784.

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