Maple Pecan Scones
Maple Pecan Scones
This recipe is an adjusted version of the one found here, at Café Sucre Ferine. However, this website doesn't slow down the earth with advertisements... YET...
This recipe is an adjusted version of the one found here, at Café Sucre Ferine. However, this website doesn't slow down the earth with advertisements... YET...
1 cup heavy cream, plus more for brushing on top of scones
8 tablespoons butter
2 cups all purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup chopped pecans
2 tablespoons maple syrup
2 tablespoons butter
2-3 tablespoons heavy cream or half & half, or milk
2 tablespoons dark brown sugar
¾ cup confectioners' sugar
1 teaspoon vanilla
Oven at 400 °F
Place 1 cup heavy cream in freezer (~10 minutes)
Microwave butter on high ~1 minute; if not fully melted, continue in 10-second intervals. Set aside to cool slightly. Don’t let it solidify.
Whisk together flour, baking powder, sugar, salt, and pecans.
Combine chilled heavy cream with melted butter; stir until small clumps form.
Add cream/butter mixture to dry ingredients; stir gently with rubber spatula—do not overmix.
Flour surface, turn out dough, knead 5–6 times (~30 seconds).
Pat into 6-inch circle, cut into 8–10 wedges.
Arrange on sheet pan, brush tops with heavy cream.
Bake 15-20 min
Let them cool
In microwave-safe bowl, combine maple syrup, butter, brown sugar, and cream.
Microwave 1 minute on high, whisk smooth.
Microwave an additional minute until mixture is bubbling.
Remove from microwave, whisk in confectioners' sugar and vanilla.
Adjust consistency:
Too thin? Add more powdered sugar
Too thick? Add more cream