Maplepecanscones 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:

• 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:

• 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!

JUMBO MAPLE-PECAN SCONE

Steps:

• 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.

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.