Maple Pecan Scones
Buttery Scones filled with pecans and drizzled with maple glaze.
Servings: 16 small scones
Ingredients
Scone Ingredients
- 2 3/4 cups flour
- 1/3 cup brown sugar {packed}
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 cup cold butter {cut into cubes}
- 1 cup chopped pecans
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup heavy cream
Maple Glaze
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 2-3 tbsp milk
Instructions
- Preheat oven to 425 degrees. In a large mixing bowl, whisk together flour, brown sugar, salt and baking powder. Work butter into the flour mixture using a pastry cutter {a fork or 2 knives works too}. It is alright to have larger chunks of butter remaining. Stir in chopped pecans. In a seperate bowl, whisk together the eggs, vanilla and heavy cream. Add the liquid ingredients to the dry ingredients and stir until all is moistened. The dough might not completely stick together but if you use your hands, you should be able to form it into a ball. Divide dough in half and shape each half into a 6" circle that is about 3/4" thick. Using a knife, cut each circle into 8 wedges. Seperate the wedges and place onto a parchment lined {non-stick spray works too} baking sheet, leaving about 1/2" of space between them. **See Note for freezing step** Bake scones for 15-18 minutes or until golden brown. Remove from the oven and cool briefly.
- While the scones are briefly cooling, prepare the maple glaze. In a bowl, combine powdered sugar and maple syrup. Whisk and add enough milk to get a good consistancy to drizzle. Drizzle over slightly cooled scones and serve.
Notes
- *Note: To get an even better rise, I like to put the scones into the freezer for 30 mintues before I bake them. It helps relax the gluten which creates a more tender scone that will rise higher.