Best Maple Pecan Scones Recipes

MAPLE-PECAN SCONES

Steps:

• Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.
• Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.
• Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined.
• Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!
• With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges.
• Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing.
• In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving.

MAPLE-PECAN SCONES

Steps:

• Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Stir in chopped pecans.
• Whisk cream, egg yolks, and maple extract in medium bowl to blend. Pour over flour mixture; stir until moist clumps form. Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns. Pat dough out to 1/2-inch-thick round. Using 2-inch-diameter fluted cutter, cut out scones. Gather scraps. Pat out dough and cut out additional scones. Transfer scones to prepared baking sheet. Brush with egg glaze.
• Bake until scones are browned and tester inserted into center comes out clean, about 16 minutes. Cool slightly. Serve warm or at room temperature.

MAPLE-PECAN SCONES

Steps:

• Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk cream and 3 tablespoons maple syrup together in a bowl.
• Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
• Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
• Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
• Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
• While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
• Drizzle glaze over scones.

MAPLE PECAN SCONES

Steps:

• Preheat oven to 425 degrees.
• Grease a large baking sheet.
• In large bowl combine flour, pecans, baking powder and salt.
• Cut in butter until mixture is crumbly.
• Combine milk, 1/3 cup Cozy Cottage® Sugar Free Syrup, and applesauce and add to dry ingredients.
• Mix lightly with a fork until mixture clings together and forms a soft dough.
• Turn out onto a floured surface and knead gently 5-6 times.
• Divide dough in half.
• With lightly floured rolling pin, roll one half of the dough into a 7" round.
• Cut into 8 wedges.
• Repeat with the remaining half.
• Place scones on greased baking sheet.
• Pierce tops with tines of fork.
• Brush tops with remaining syrup.
• Bake scones 15-18 minutes or until golden brown.
• Sprinkle with a pinch of Splenda®, if desired.
• Serve warm with butter or your favorite spread.

MAPLE PECAN SCONES

Steps:

• 1. In a bowl of a food processor, put the flour, sugar, salt and baking powder. Pulse a few times to mix. Add the cold butter, cut into cubes. Pulse until the mixture resembles crumbs. Pour into a mixing bowl.
• 2. Add the chopped nuts. In another bowl mix the buttermilk, egg and maple flavoring. Add this to the dry ingredients and mix until just combined. The dough may be crumbly, but thats okay. If its way too dry add some dribbles of cream or milk.
• 3. On a lightly floured surface (and keeping a bench scraper handy) gently knead the dough just 2 or 3 times, to make it cohesive and pat it out, or use a rolling pin, into a round about 3/4" thick.
• 4. Cut this round into 8 pieces. Cut an X with a large knife, then cut a plus sign. There you go-8 even pieces! Put some parchment on a baking sheet and, using a spatula dipped in flour, move each scone onto the sheet. Put this sheet into a freezer (or fridge if you lack freezer space) and preheat the oven to 425 degrees and place the oven rack towards the top of the oven. (in mine it is second position from the top).
• 5. After about 30 minutes, the oven will be good and hot and the scones good and cold. Place the pan of scones into the oven. (Or transfer the scones to a new baking sheet if you want). Bake for 10 minutes, then rotate the pan front to back. Bake until they start to brown, about 30 minutes total. Since they had been cold, I make sure they are browning on top. I dont like cold under cooked middles. But cold dough makes flakier, higher rising scones. Remove from the oven and let cool on a rack, leaving the scones on the pan at least a few minutes so they are less likely to crumble or break.Let cool before applying icing.
• 6. ICING: In a medium bowl, whisk all the icing ingredients together until smooth, adding more powdered sugar or drips of milk until it is the right consistency for you. It can be runny and pour over the scones or it can be thicker and spread over the scones, your preference. Eat one now, just to make sure they are great, then have one again later with family and friends. Then, if any are leftover, when everyone is gone, have another with a big glass of milk or cup of coffee. You earned it!

MAPLE GLAZED PECAN SCONES

Steps:

• Preheat oven to 400 F. In food processor, combine flour, brown sugar, baking powder, baking soda and salt. Pulse in butter cubes until dough is crumbly. Mix in chopped pecans. In measuring cup, whisk eggs, cream, milk, maple syrup and vanilla and then mix into dough in processor, until dough comes together. Using about a tablespoon (although you can make any size), spoon batter by spoonful onto parchment covered baking sheet. Bake 12-13 minutes until lightly browned. Cool on rack. For glaze, combine butter, brown sugar and cream in saucepan until butter is melted and sugar is dissolved. Remove from heat and add maple syrup and powdered sugar. Either invert scones into glaze or spoon over scones.