|
1 Tealightful Scottish Oat Scone Mix
1/2 teaspoon cinnamon
2 tablespoons light brown sugar
1 ripe Bartlett pear diced
6 tablespoons melted butter or margarine
1 6oz. container maple or caramel yogurt
3 tablespoons maple syrup
1/2 cup toasted pecans
Directions: Pour TT Scottish Oat Scone Mix into large bowl.
Add cinnamon, brown sugar, diced pear, 1/4 cup chopped toasted
pecans, mix well. Melt butter in microwave in small bowl,
add yogurt and maple syrup, mix. Add butter mixture to dry
ingredients. Fold mixture until blended. Use hands to form
a ball and move to wax paper or cutting board. Form dough
into a round, sprinkle with remaining 1/4 cup pecans and press
to form 1 inch round. Cut into 8 equal pie shaped wedges.
Separate wedges into individual pieces and place on light
colored cookie sheet. Bake 400 degrees for 12-15 minutes.
Enjoy with Cinnamon Pear Butter and TT Cinnamon Pear Rooibos!
Cinnamon Pear Butter:
1 large very ripe Bartlett pear, peeled,
cored and mashed
1/4 tsp cinnamon
1/4 cup softened butter (no substitutions)
1 tbsp. maple syrup
|
