Scones. I love them! BUT, that also means I have high standards for them. They should never be dry, or need to be soaked in any hot drink in order to be palatable. They should have a slight crust to the outside, with flaky, buttery layers that melt in your mouth inside. I've made a lot of scones over the last year, and this has been my favorite recipe.
Tip: Use quality butter! The richer the butter, the better the scones.
take your butter out right before you plan to mix it in. Colder butter makes for flakier layers as it melts in the oven.
Maple Pecan Scones
For the Scones
2 1/4 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 cup brown sugar
1/4 teaspoon salt
3/4 cup heavy cream
1 large egg
1 teaspoon vanilla extract (or maple if you want stronger maple flavor)
1 stick cold unsalted butter, cut into pieces (I prefer Kerrygold)
1/2 cup to 3/4 cup of chopped pecans
For the Maple Glaze (this makes more than enough)
2 cups confectioners' sugar
1/4 cup heavy cream
1 tsp of vanilla extract
1/4 maple syrup
1/4 cup chopped pecans
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
2. In a medium bowl, whisk together flour, baking powder, sugar and salt.
3. In another bowl, slightly whisk together heavy cream, egg, and vanilla or maple extract
4. Using a pastry cutter, mix butter into the flour mixture until coarse crumbs form. Add wet ingredients. I find it best to just use your hands to knead the dough. When it’s nearly together, I add in the pecans and knead until combined. Be careful not to over mix.
Turn dough out onto your work surface and using your hands, press into a 7-inch circle. Using a pizza cutter, cut circle into 8 equal triangles (like a pizza). Place triangles onto the prepared baking sheet, spaced at least an inch apart.
Place in the oven and bake for 15-16 minutes or until edges are slightly brown. Remove from the oven transfer scones to wire racks to cool completely and add Icing.
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