Ingredients: |
Ingredients: 2 cups flour
1/3 cup brown sugar, firmly packed
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
6 tbsp. butter, cut into chunks
3/4 cup chopped pecans
3/4 cup whipping cream
2 egg yolks
1 tsp. maple flavoring or vanilla extract
1/4 cup sugar
Glaze:
3/4 cup powdered sugar
1 tsp. maple flavoring or vanilla extract
1/8 tsp. ground cinnamon
2 to 3 tsp. milk
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Directions: |
Directions:In a large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon and salt. Add butter and cut with a pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. In a small bowl, combine whipping cream, egg yolks and maple flavoring; beat with a wire whisk until well-mixed. Pour whipping cream mixture into flour mixture; stir until a moist dough forms. Turn dough out onto lightly floured surface; knead 10 times or until smooth. Place sugar in a small bowl. Roll dough into 48 1-inch balls. Roll each ball of dough in sugar. Spray a 12-cup muffin pan with non-stick cooking spray. Place 3 balls of dough into the bottom of each muffin cup, then top with another ball of dough. Bake in a preheated 400º oven for 16 to 18 minutes. Cool in pan for 2 minutes; remove and place onto cooling rack. Glaze: Combine powdered sugar, maple flavoring, cinnamon and enough milk for desired glaze consistency. Drizzle glaze over warm scones. |
Personal
Notes: |
Personal
Notes: While at the OPWE formal tea, I tasted the most delicious scones. No one knew who had made them, so I searched online to try and find a recipe that duplicated their flavor. I finally found one that was a dead-on match. They are put together differently from other scone recipes and in many ways, resemble a flaky maple/cinnamon muffin.
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This recipe for Maple-Pecan Pull-Apart Scones is from