Maple Pecan Scones


Maple and pecans. Sweet and nutty. 

It’s kinda like a cinnamon roll, but then, not really. Not at all, actually.

But it’s a popular flavor, nonetheless. 

As someone who doesn’t really care for nuts, especially of the softer variety, I don’t tend to get excited about baked goods with nuts in them. (The one exception for me is almond. Because, well, almonds.) 

So…

Are you ready for the recipe to one of the most popular scones I’ve ever made?

I don’t know if you are. Really.

As a flavor combination, it’s a popular one, one that seems simple and unassuming. And yet, when put together with buttery, flaky scones, it’s delectable isn’t it?

At least, that’s what I’ve heard. (I’ll have to trust them. The one bite I took gave my baby her worst rash in–forever.)

So while I couldn’t enjoy these, they are a great recipe to go along with your morning coffee or to impress your in-laws with. Best of all, they’re simple and easy to throw together.

Remember that the worst thing you can do for scones is to over mix them. So get the dough just wet, leaving a few floury bits on the bottom if you can, and press those floury bits into the dough when you press out the scones. It makes all the difference in the results of the scone. Also make sure to keep your ingredients cold. Cold milk, and cold butter. (Cold maple syrup wouldn’t hurt either.)

Ready? Good. Here it goes.

Good luck not eating them all in one sitting. 😉

Ingredients:

Scones–

2 C flour
1/2 T baking powder
1/4 tsp salt
5 T unsalted butter, cold, chopped
1/3 C chopped pecans
1/3 C maple syrup
1 C heavy whipping cream
1/4 tsp maple extract
1/2 tsp vanilla extract

Glaze–

1 C powdered sugar
4 T maple syrup

Instructions:

1. Preheat the oven to 450ºF. 

2. Combine the flour, baking powder, and salt. Whisk to mix.

3. Add the chopped, cold butter to the dry ingredients and work in until the mixture resembles coarse sand. A few larger, pea-sized chunks of butter are okay. You can do this with a pastry blender, your fingertips, or even a fork or knives.

4. Add the chopped pecans to the dry ingredients and mix with a wooden spoon.

5. In a large measuring cup, combine the maple syrup, extracts, and heavy cream. Stir to combine.

6. Add the liquid to the dry ingredients and mix until there are a few floury bits left in the bottom. Then, using your hands, give the dough a few kneads in order to combine the rest of the flour. Do not over knead. Stop as soon as the dough holds together.

7. Press into a disc about 1/2-inch high, or a rectangle about 1/2-inch high, and cut into your desired amount of scones. (A rectangle is best for small scones, but a disc works well for larger scones.)

8. Place on a parchment-lined baking sheet about 2 inches apart from one another. Place in the oven and bake for about 10 minutes, or until golden on the edges.

9. Remove from oven and place on a wire cooling rack and make the glaze while the scones cool.

10. To make the glaze: combine the powdered sugar and maple syrup in a mixing bowl and whisk until smooth.

11. When the scones are cool, drizzle or cover the scones in icing. (As much or little as you want!)

12. EAT.

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