Tuesday, January 12, 2010

Maple Pecan Scones

When you get a craving, you have to do something about it, right? Well, I have been looking at PW's scone recipe for the past couple of weeks and today was my breaking point. Though I have eaten more cake in the past 3 days than what I would like to admit, I still felt the urge to make this buttery, delicious little chunks of goodness.
If you have ever eaten Starbucks' maple scones, this meet or exceed theirs! They are YUMMY and suggest that you get in your kitchen right now and whip up a batch.
Here is how:
3 cups all-purpose flour
1/3 cup sugar
5 teaspoons baking powder
1 teaspoon salt
2 sticks of unsalted butter, chilled
1/4 cup pecans, finely chopped
1 egg
3/4 heavy cream
Maple Icing
1 lb powdered sugar
1/4 cup whole milk
4 tablespoons butter, melted
splash of strong brewed coffee (I didn't do this one)
dash of salt
2 teaspoons maple flavoring or extract
Preheat the oven to 350 degrees.
Stir together flour, sugar, baking powder and salt. Cut the cold butter into small pieces and add to flour mixture. Cut the butter into the flour until resembles crumbs.
Add the pecans and stir them into the flour mixture.
Mix the egg and cream together. Add mixture to flour and stir together until just combined.
Turn mixture onto surface. The dough will be crumbly, but that is the way it is supposed to be. Using your hands, push the mixture together into a large ball. Do not knead or press too much.
Using a rolling pin, gently roll the dough into a 10-inch round about 3/4 inch thick.
With a sharp knife, cut the round into 8 wedges. First, cut an X. Second, cut an A into each of the 4 slices to make an even 8.
Transfer the wedges to a baking sheet lined with Silpat or sprayed with cooking spray. Bake the scones for 22-26 minutes, until they are just barely starting to brown.
Allow the scones to cool completely before icing (I didn't do that... I was too eager to eat a scone).
In a bowl, stir together the icing ingredients until smooth. Poor generously over the scones. Sprinkle with pecans before icing sets. Allow icing to set before serving.
Enjoy!! I know I did.

1 comment:

Jill said...

so funny.. i made gingerbread scones this morning!