Maple Pecan Scones

I've been in a baking mood recently, so this week I made Maple Pecan Scones. Mmm they were delicious!

I basically took bits and pieces from different recipes to suit the taste I wanted these scones to have...a little bit from the Barefoot Contessa and a little bit from the Pioneer Woman. Speaking of the PW, did anyone watch her new show on the Food Network???

So here is the recipe:

Scones:

• 3 cups flour
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup sugar
• 1/3 cup chopped pecans (put a bit aside for sprinkling on top)
• 2 sticks of cold butter (1 cup)
• 1 large egg
• 1/2 cup heavy cream
• 1/4 cup maple sugar

Combine dry ingredients in mixing bowl. Cut butter into cubes.

With the mixer on lower speed, add the butter to the dry ingredients. Mix until the pieces of butter are round little pea-sized chunks.

 

Combine heavy cream, maple syrup, and the egg in a small bowl first and then add to the dry ingredients. Chop the pecans and add to the mixture.

 Mix on low speed until everything in combined. Do not over mix.

Flour your working surface and rolling pin. Then roll the dough out into a round about 1/2-3/4" thick and cut into eight pie-shaped pieces. (I found this trick in the PW cookbook). Alternatively, you could use large cookie cutters in whatever shape your heart desires.

Transfer to a baking sheet lined with parchment paper or a Silpat baking liner. Bake at 350˚F for 22 mins or until the tops begin to brown. When they are finished, transfer the scones from the baking sheet to a cooling rack.

Maple Glaze:

• 1/4 maple syrup
• 1 tablespoon brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar
• A pinch of cinnamon

Combine maple syrup, brown sugar, vanilla extract, and cinnamon in a small saucepan and stir over low heat until the sugar is dissolved. Remove from the heat and add in the powdered sugar. You may need to add a few more teaspoons of powered sugar to get it to a thick consistency. Put the glaze in the fridge for a few minutes to help it set.

Once the scones have cooled, drizzle the glaze over the tops using a spoon and then sprinkle the remaining chopped pecans over the glaze.

Et voilà...the finished product!

Serve on its own, with a little jam, or if you're feeling extra sinful, topped with a little whipped cream.

Happy Baking,