Scones adapted from my pumpkin pecan scones.*To make your own powdered sugar:
Blend sugar in a blender or food processor until it is a fine powder. I used organic cane sugar but I have read that turbinado sugar works, too.Change it up:
For a less sugary topping, spread homemade pecan butter
and a light drizzle of maple syrup just before serving.Storage suggestions:
These scones keep well, covered, for a couple of days at room temperature. They also freeze well for longer term storage.Make it gluten-free:
Claire commented to say that her scones turned out great when she substituted one cup brown rice flour and one cup almond meal/flour for the two cups whole wheat flour.Make it vegan:
Be sure to stick to maple syrup instead of the honey when making the scones.