Maple Oat Nut Scones

Ingredients:

Directions:

1. Preheat oven to 425 degrees. Using a blender or food processor, finely grind oats.
2. In a medium mixing bowl combine flour, ground oats, sugar, salt, and baking powder. Using a pastry blender cut in the chilled vegan butter until the mixture resembles small crumbs.
3. Combine the maple syrup, non-non-dairy creamer, and maple extract in a liquid measuring cup. Pour the liquid into the flour mixture, add the chopped pecans and stir to combine ingredients. Do not over mix. If the mixture is too dry drizzle an additional tablespoon of non-dairy creamer over the dough until it holds it shape.
4. Place dough on a floured surface. Pat the dough into an 8 – 10 inch circle and cut into 8 wedges. Pull the wedges apart and transfer to parchment lined or lightly oiled baking sheet and bake for 13 – 15 minutes or until lightly browned.
5. Heat a medium skillet to medium low, place the pecan halves in a the hot skillet and toast them until fragrant and lightly browned stirring continuously for 5-6 minutes.
6. Transfer the baked scones from the oven to a wire rack and let cool. Combine all the ingredients for the glaze in a medium mixing bowl. Place the wire cooling rack with the scones over a new sheet of parchment or on a clean baking sheet. Spoon the glaze over the scones, collect the excess glaze with a spatula and spoon it over the scones again applying 2-3 coats. Top each scone with one of the toasted pecan halves and let sit to dry about 20 minutes.
7. *Note:
8. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
9. *[url=http://www.findinghealthfulness.com]www.findinghealthfulness.com[/url]