Maple Pecan Scones

Maple Pecan Scones

Servings 6 scones

Ingredients
  

Pecan Scones

  • 1 1/4 cup heavy cream
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped pecans
  • 8 tbsp unsalted butter melted

Maple Glaze

  • 2 tbsp maple syrup
  • 2 tbsp unsalted butter
  • 2 tbsp heavy cream or half & half
  • 2 tbsp dark brown suagr
  • 1 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Pecan Scones

  • Preheat oven to 400℉. Line a baking sheet with parchment paper.
  • Pour the one cup of heavy cream in a small bowl and place in the freezer for about 10 minutes, while getting the rest of the recipe together.
  • Whisk together the flour, sugar, baking powder, salt and pecans in a large bowl.
  • Once the heavy cream has chilled for 10 minutes, pour the melted butter into it and stir with a fork until small clumps form.
  • Add the wet mixture to the dry mixture and stir until everything is just combined. Do not over mix.
  • Dump the dough onto a floured work surface and shape into a flat circle, about 1 1/2 – 2 inches thick. (If dough is too wet knead a few times over, working in some flour)
  • Cut the dough into 6 equal pie shapes. Place them a few inches apart on a parchment lined baking sheet. Brush them with some heavy cream.
  • Bake for 15-20 minutes or until the bottom edges start to brown. Set aside to cool.

Maple Glaze

  • Place maple syrup, half and half, butter and brown sugar in a small sauce pan over medium-low heat and whisk continuously until melted.
  • Once melted, removed from heat, add powdered sugar and vanilla to a thick glaze that still falls off the whisk in a smooth stream. (If the glaze is too thin, add more powdered sugar. If it is too thick, add more cream.)
  • Pour the glaze over the top of the scones to cover the top. Place a whole pecan in the center, if desired.

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