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Maple Pecan Scones

Maple-Pecan-Scones-Web

Prep Time: 20 minutes

Bake Time: 20 minutes

Total Time: 40 minutes

Yield: 10 scones

Maple-Pecan-Scones-Web

I use a combination of regular sugar and maple sugar to keep costs down, but feel free to use all maple sugar if you prefer.

Ingredients

  • 3/4 cup pecans
  • 2 1/2 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup maple sugar
  • 2 tsp Clabber Girl® Baking Powder
  • 1/2 tsp fine sea salt
  • 8 tbsp chilled unsalted butter cut into 1/2-inch pieces (1 stick)
  • 2/3 cup half-and-half, plus more for glazing the scones
  • 1 egg
  • 2-3 tbsp maple sugar (for glazing the scones)

Directions

  1. Position shelf rack in the center of the oven and then preheat to 425° F.
  2. Line a baking sheet with parchment paper or a silicone baking mat. Spread layer of pecans on sheet and bake for about 5 minutes. Set pecans aside to cool.
  3. In a large bowl combine flour, sugar, baking powder and salt.
  4. Add butter to the bowl. Using a pastry blender, two forks, or your hands, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Stir in most of the pecans (reserve a few to garnish).
  6. Make a well in the center of coarse crumbs mixture and pour in the half-and-half and the egg.
  7. Mix just until combined- the dough will look rough.
  8. Knead a few times in the bowl to smooth the dough a little. Do not overwork the dough.
  9. Turn the dough onto a very lightly floured board. Pat into an 8 1/2-inch diameter round about 3/4-inch thick.
  10. Using a sharp knife, cut dough into 10 equal wedges.
  11. Lightly brush the top of the round with half-and-half, sprinkle with the maple sugar, and press the reserved pecans into top of dough.
  12. Gently lift each scone onto the baking sheet, placing them about 1-inch apart.
  13. Bake 12 to 15 minutes until golden brown. Allow to cool for a few minutes on the baking sheet, then serve warm.

Maple Pecan Scones

Maple-Pecan-Scones-Web

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 10 scones

Ingredients

  • 3/4 cup pecans
  • 2 1/2 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup maple sugar
  • 2 tsp Clabber Girl® Baking Powder
  • 1/2 tsp fine sea salt
  • 8 tbsp chilled unsalted butter cut into 1/2-inch pieces (1 stick)
  • 2/3 cup half-and-half, plus more for glazing the scones
  • 1 egg
  • 2-3 tbsp maple sugar (for glazing the scones)

Directions

  1. Position shelf rack in the center of the oven and then preheat to 425° F.
  2. Line a baking sheet with parchment paper or a silicone baking mat. Spread layer of pecans on sheet and bake for about 5 minutes. Set pecans aside to cool.
  3. In a large bowl combine flour, sugar, baking powder and salt.
  4. Add butter to the bowl. Using a pastry blender, two forks, or your hands, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Stir in most of the pecans (reserve a few to garnish).
  6. Make a well in the center of coarse crumbs mixture and pour in the half-and-half and the egg.
  7. Mix just until combined- the dough will look rough.
  8. Knead a few times in the bowl to smooth the dough a little. Do not overwork the dough.
  9. Turn the dough onto a very lightly floured board. Pat into an 8 1/2-inch diameter round about 3/4-inch thick.
  10. Using a sharp knife, cut dough into 10 equal wedges.
  11. Lightly brush the top of the round with half-and-half, sprinkle with the maple sugar, and press the reserved pecans into top of dough.
  12. Gently lift each scone onto the baking sheet, placing them about 1-inch apart.
  13. Bake 12 to 15 minutes until golden brown. Allow to cool for a few minutes on the baking sheet, then serve warm.