This month Sallys Challenge was Maple Oat Pecan Scones. I am not a fan of pecans so substituted macadamia nuts.

I am a little embarrassed by the look of these scones, but not by the flavor, they are wonderful. The nuts add a nice crunch and the maple syrup yields the perfect sweetness,

The first scone crumbled when I dipped it in the maple icing. Normally this isn’t a bad this for a short crust pastry, but I did have to spread the icing with mixed in deconstructed scone on the rest of them,

Despite chilling the scones prior to baking they spread during the first 10 minutes of baking. I straightened them up at the half way point of baking which helped, but a real scone pan would be best.