Thread: Maple Pecan Scones

Okay, another scone recipe! This one is really my favorite recipe for scones. Very simple and so good. This scone is very close to the ones that Starbucks sells.
I used a star shaped cookie cutter but you don't have to




Maple Pecan Scones (adapted from Simple Joys of Friendship):
ingredients-
1 egg beaten
1/2 cup buttermilk (or 1/2 cup milk and 1 /2 tablespoon lemon juice)
1 t. vanilla extract
2 T. maple syrup
1 t. maple extract
3 c. AP flour
1/2 c. uncooked,quick-cooking oats
2-1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 cup sugar
3/4 c. butter
1/2 c. chopped pecans

lemon glaze (optional)
Simply mix 1 cup powdered sugar with a couple tablespoons of milk and a dash of lemon juice. Stir it up to desired consistency.

directions- (preheat oven to 425 degrees F)
1. Mix first 5 ingredients; set aside.
2. In a separate mixing bowl, combine the next 6 ingredients; cut in the butter until mixture has a cornmeal consistency.
3. Stir in pecans. Pour in egg mixture; stir with a fork to make a soft dough.
4. Turn out onto a lightly floured board and knead to get a slightly uniform dough.
5. Shape into a circle about 1/2 inch to 3/4 inch thick. Cut into 16 wedges (or use biscuit or cookie cutters if you'd like).
6. Place on a greased baking sheet at 425 degrees F for 16-18 minutes or until lightly golden.
7. Allow to cool on a rack and then if you'd like, drizzle with the lemon glaze.
Yields about 16 scones.

Sounds good!

Ingredients

3/4 cup buttermilk, plus more for brushing
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated orange zest
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt, plus a pinch
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
1/2 cup pecan pieces, toasted
1/4 cup confectioners' sugar
3 tablespoons maple syrup


Directions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside.

Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal.

Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.)

Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.

Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.