Ingredients: |
Ingredients: For the Scones:
3 cups all-purpose flour
1/3 cup sugar
5 tsp baking powder
1 tsp salt
1/2 pound (2 sticks) unsalted butter, chilled
1/4 cup pecans, plus more for sprinkling if desired
1 large egg
3/4 cup heavy cream
For the Maple Icing:
1 pound powdered sugar
1/4 cup whole milk
4 tbs butter, melted
splash of strongly brewed coffee
Dash of salt
2 tsp maple flavoring or maple extract
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Directions: |
Directions:Preheat the oven to 350 degrees.
First, mix together your flour, sugar, baking powder, and salt in a large bowl. Then drop in your chilled butter, cut into small cubes.
Using a pastry blender, mix the butter with the dry ingredients by cutting the butter into tiny pieces.
Next you will chop the pecans and stir those into the flour/butter mixture.
Now mix the egg and cream together and add them to the mixture. Stir until just combined.
Next pour the mixture onto a cutting board. The dough will be very crumbly. Mix the dough together into a large ball with your hands, but don’t knead or press on the dough too much.
Now roll the dough out into about a 10 inch diameter circle. Cut the dough into 8 equal pieces.
Now transfer the wedges to a cookie sheet lined with silpat or sprayed with cooking spray. Bake the scones for 22-26 minutes or until they are barely starting to brown. Do not allow the edges to become dark. They are done when they start to brown at all! Allow the scones to cool completely before you ice them.
Meanwhile, you can make your icing.
In a medium mixing bowl, stir the icing ingredients together until smooth. Pour over scones.
In lieu of icing, you can serve with maple/cinnamon butter. Mix 1/2 c softened butter with 1t cinnamon and 3 T maple syrup. Beat until fluffy, then chill. These are great served warm with butter! |
This recipe for Maple Pecan Scones is from