Maple Pecan Scones
Maple Pecan Scones are a delightful treat that combines maple syrup and crunchy pecans, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold unsalted butter (cut into small pieces)
- ½ cup heavy cream
- 1 large egg (lightly beaten)
- 2 tablespoons maple syrup
For the Scones
- ½ cup chopped pecans (toasted)
For the Glaze
- ½ cup powdered sugar
- 1-2 tablespoons maple syrup (for glaze)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the toasted pecans.
Combining Ingredients
- In a separate small bowl, whisk together the heavy cream, beaten egg, and 2 tablespoons of maple syrup.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Shaping and Baking
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle.
- Cut the circle into 8 wedges. Place the wedges on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
Preparing the Glaze
- While the scones are baking, prepare the glaze by whisking together the powdered sugar and 1 tablespoon of maple syrup. Add more maple syrup, a teaspoon at a time, until you reach your desired drizzling consistency.
- Let the scones cool slightly on the baking sheet, then transfer them to a wire rack. Drizzle with the maple glaze.
Notes
Serve warm or at room temperature, pairing well with coffee or tea. For extra sweetness, add more maple syrup or serve with clotted cream. Store in an airtight container for up to 2 days, or freeze for up to 3 months.
