Whoops! I guess I’m late! Talk about waiting until the last minute.
I featured this Maple Pecan Scone recipe in a recent newspaper article. These treats are tender, nutty, and full of maple goodness. I enjoy them both for breakfast and with my afternoon cup of tea. They taste good at room temperature but even better warmed in the microwave for a few seconds.
Makes 9 scones
3 cups all-purpose flour
1 cup chopped pecans
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
2/3 cup pure maple syrup
1/3 cup heavy cream
2 tablespoons unsalted butter, softened
1 cup confectioners’ sugar
1/2 to 2/3 cup pure maple syrup
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, pecans, baking powder, salt, and cinnamon. Add the chilled butter and, using a pastry cutter or two knives, cut in the butter pieces until the mixture resembles coarse sand.
In a large measuring cup, whisk together the maple syrup and cream. Slowly pour the liquid ingredients into the flour mixture, using a fork to swiftly mix until the dough starts to stick together. It will be crumbly. Dump the mixture onto a lightly floured surface and, using your hands, bring it together into a ball, kneading a few times as necessary. Roll the dough out to a 1/2 to 3/4 inch thickness. Using a 3-inch round cutter, cut the scones and place them on the baking sheet about an inch apart. The scones will not rise much in the oven while baking. Place the baking sheet in the oven and bake for 15 to 20 minutes, or until the tops of the scones begin to turn lightly brown. Remove the scones from the oven and place on a cooling rack.
While the scones bake, whisk together the ingredients for the maple glaze in a medium bowl. Once the scones are just warm or at room temperature, drizzle the tops with the glaze. (Placing a cookie sheet lined with foil or parchment under the cooling rack will make clean-up much easier.) You may not use all of the glaze.
Serve the scones warm or at room temperature.