Makes: 16, Calories: 380

Ingredients

Scones:

• 425g self raising flour.  1424
• 60g caster sugar.  240
• 1 tsp baking powder
• 250g butter.  1877
• 100g chopped pecans, extra for tops. 732
• 1 large beaten egg.  70
• 180ml Elmlea double.  444

Icing:

• 200g icing sugar.  794
• 40g melted butter.  300
• 50g maple syrup.  184
• 1 tbsp milk

Method

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Line 2 baking trays.
3. In large mixing bowl; Sieve flour, baking powder and sugar.
4. Rub in butter to very coarse breadcrumb. Stir in pecans.
5. Beat egg and Elmlea. Cut into dry mix with a knife.
6. Knead dough lightly on floured surface.
7. Roll into 2 x 7" rounds. Cut each into 6/8.
8. Put on trays. Bake for 16-18 mins.
9. Cool for 5 mins. Cool completely on racks.
10. In small Pyrex bowl; Mix icing sugar, melted butter and maple syrup. Loosen with splash of milk.
11. Spread icing on top of cold scones.
12. Sprinkle on chopped pecans.

Calories = 6065

• 6065 / 12 = 505
• 6065 / 16 = 380

Alternative Flavour Combinations

• Honey + hazelnut
• Golden syrup + sultanas
• Almond + cherry