Ingredients: |
Ingredients: 2 1/2 c all-purpose flour
1/3 c brown sugar
1 tbsp baking powder
1/2 tsp Himalayan pink salt
1/2 c butter, cold, grated
1 c chopped pecans (preferably toasted and cooled first)
1 egg
1 1/4 c whipping cream
1/4 tsp maple extract
1/2 tsp vanilla extract
Glaze:
1/4 c butter, melted
2 c icing sugar
1/4 c whipping cream
1/2 tsp vanilla extract
1/8 - 1/4 tsp maple extract (to taste)
1/4 tsp Himalayan pink salt
Hot water, til desired consistency (1-2 tbsp)
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Directions: |
Directions:Preheat oven to 400ºF.
Line a baking sheet with parchment paper.
For the scones:
Whisk together flour, brown sugar, baking powder, and salt.
Grate the cold butter into the dry ingredients and cut in until mixture is sandy in texture. Make a well in the center.
Whisk together egg, whipping cream, and extracts.
Pour into the dry ingredients and stir with a fork just until mixture comes together and there are no lumps of flour. Do not over mix.
Scoop or spoon the dough into mounds about 2 1/2 inches across onto parchment paper, leaving space for rising. Bake until slightly golden on top, 12-15 minutes.
Meanwhile, make the glaze:
Stir all ingredients into the melted butter, except for the water. The consistency should be somewhat runny but not broken. Adjust with icing sugar or hot water as needed.
Glaze scones while they are still warm but not hot. Sprinkle with chopped pecans. |
This recipe for Maple Pecan Scones is from