Maple Pecan Scones

Do you know what I love? -Obviously this is a rhetorical question since my love list goes on and on….- Well I’m referring to my love of scones. The delicious ones coated in tons of icing or some kind of glaze/ Not the boring dry ones! After looking through “The Pioneer Women Cooks,” I came across this recipe. It was love at first sight. You see, I love maple icing. It tastes good on almost anything!

  • Scones
  • 3 cups all purpose flour
  • 1/3 cup sugar
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 sticks unsalted butter, chilled
  • 1/4 cup pecans, finely chopped
  • 1 large egg
  • 3/4 cup heavy whipping cream
  • Icing
  • 1 pound powdered sugar
  • 1/4 cup whole milk
  • 4 tablespoons butter, melted
  • Splash strong coffee
  • dash of salt
  • 2 teaspoons maple flavoring, maple extract, or I used maple syrup

Preheat the oven to 350 degrees.
Stir together the flour, sugar, baking powder and salt.  Cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.
Finely chop the pecans and stir into the flour mixture.  Mix the egg and cream together and stir into the flour mixture until just combined. Turn the mixture onto a cutting board and push it together into a large ball. Don’t knead too much—only until it sticks together.
Gently roll the dough into a 10-inch circle and cut the round into eighths.
Transfer your wedges to a baking sheet that has been lightly sprayed and bake for 22 to 26 minutes, or until golden brown.
Allow the scones to cool completely.
Meanwhile, mix your glaze together and pour generously over each scone.

Yes, they were as good as I thought!


February 26, 2011. Breakfast/ Brunch, Desserts.

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