Maple Pecan Scones
Topped with sweet icing and chopped pecans, these crumbly, buttery, tender Maple Pecan Scones are fantastic served with a cup of hot tea or coffee.
Servings: 8 scones
Chef Alli
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Ingredients
Scones
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter, chilled, cut into small chunks
- 1/3 cup finely chopped toasted pecans
- 1 large egg
- 3/4 cup heavy cream or buttermilk
Maple Icing
- 1 pound confectioners' sugar
- 1/4 cup milk
- 4 tablespoon unsalted butter, melted
- 1 splash strongly brewed coffee optional but so delicious to compliment the maple flavoring
- tiny pinch kosher salt
- 2 teaspoons maple flavoring or maple extract
- finely chopped toasted pecans, for garnishing, optional
Instructions
Make and Bake the Scones
- Preheat oven to 350 degrees F. Grease a large, rimmed baking sheet.
- In a large mixing bowl, stir together the flour, granulated sugar, baking powder and salt; add the butter chunks to the flour mixture. **See recipe notes for making the scone dough in the food processor - it's super fast!3 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon kosher salt, 1 cup unsalted butter, chilled, cut into small chunks
- Using a pastry blender (or a knife and a fork), cut the butter chunks into the flour mixture until it resembles crumbs.
- Now finely chop the pecans and stir them into the flour mixture.1/3 cup finely chopped toasted pecans
- Mix the egg and cream together; add this mixture to the dry ingredients and stir until just combined.1 large egg, 3/4 cup heavy cream or buttermilk
- Turn the dough mixture onto lightly floured work surface. The dough may be rather crumbly at this point, but don't worry. Using your hands, push the mixture together into a large bundle, then form it into a disc of dough.
- Use your favorite rolling pin to flatten the disc into an 8-inch or 9-inch circumference, about 3/4-inch thick. With a sharp knife or a bench scraper, cut the dough into 8 equal-size triangular wedges.
- Transfer the scones to the prepared baking sheet, making sure there's ample space between each one so they bake evenly.
- Bake the scones, uncovered, for 22 to 26 minutes, until they're just golden brown and set to the touch at the center.
- Remove scones from the baking sheet to a cooling rack and cool completely.
Make the Maple Icing
- While the scones are cooling, combine the icing ingredients together in a large mixing bowl, beating until smooth. **Adjust the liquid ingredients to make icing your desired consistency.1 pound confectioners' sugar, 1/4 cup milk, 4 tablespoon unsalted butter, melted, 1 splash strongly brewed coffee, tiny pinch kosher salt, 2 teaspoons maple flavoring or maple extract
- Frost the cooled scones, drizzling them with prepared icing ; while the icing is still soft, sprinkle with finely chopped pecans then allow the icing to set. Serve with a hot cup of English tea or strong coffee and enjoy!finely chopped toasted pecans, for garnishing, optional
Notes
**To make the dough in a food processor, place the dry ingredients into the food processor bowl; pulse a couple of times to combine everything. Add the chilled butter chunks, then pulse the food processor again, until the mixture resembles crumbs. Proceed with the recipe as directed.
Nutrition
Calories: 593kcalCarbohydrates: 107gProtein: 7gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 123mgSodium: 539mgPotassium: 118mgFiber: 2gSugar: 14gVitamin A: 1257IUVitamin C: 0.2mgCalcium: 134mgIron: 3mg
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