Lightly sweet and warm from the oven, scones are a delicious alternative to toast with scrambled eggs.


  • 2 1/2 cup
    all-purpose flour
  • 2/3 cup
    firmly packed brown sugar
  • 2 tsp.
    baking powder
  • 1/2 tsp.
  • 3/4 cup
    finely chopped pecans
  • 1/2 cup
    cold butter, cut into pieces
  • 1/2 cup
  • 1/4 cup (2 oz.)
    Better'n Eggs®
  • 2 tsp.
    maple extract
  • 1 Tbsp.


  • Heat oven to 375° F. Combine flour, brown sugar, baking powder and salt; mix well. Stir in pecans. Cut in butter, using pastry blender or fork, until mixture resembles coarse crumbs. Add milk, Better'n Eggs and maple extract. Stir just until mixture is moist.

  • On lightly floured surface knead dough 8 to 10 times until dough is mixed well, adding a small amount of flour if needed. Divide dough into 2 balls. Place each ball 2 inches apart on ungreased cookie sheet. Press each dough into a 6-inch circle. Cut each circle into 8 wedges; do not separate circle. Sprinkle sugar on top of both circles.

  • Bake for 25 to 30 minutes or until lightly browned. Separate scones; serve warm.

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