Maple Pecan Scones
I am so excited to share this recipe with you - it was easier than I expected it to be (which is always a plus) and they were so so SO delicious. These scones have a buttery biscuit texture which was a yummy surprise. While I was baking these, I couldn't help but imagine Rhett helping me make these when he's older, us getting the kitchen dirty, our hands messy with flour and dough as we roll out the batter - I can't wait!
These are the perfect thing to whip up on a Sunday night so you have a yummy breakfast treat to grab in the morning before work or school.
If you make these, let me know how you like them! :)
- 1 cup heavy cream, plus more for brushing on top of scones
- 8 tablespoons butter
- 2 cups flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans
- 2 tablespoons Real Maple Syrup
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 2 tablespoons dark brown sugar
- 1 teaspoon vanilla
- ¾ cup confectioners sugar
- Preheat your oven to 400 degrees & prep a baking sheet with parchment paper.
- Place 1 cup of heavy cream in the freezer. Keep in freezer for 10 minutes.
- Place butter in a microwave and heat for 1 minute. Set aside to cool.
- Whisk together the flour, baking powder, sugar, salt and pecans in a mixing bowl.
- Once the cream has sat in the freezer for 10 minutes, combine the cream with the melted butter. Make sure to stir until the butter forms small clumps. (You'll know what i'm talking about once you see it).
- Add the wet mixture to the dry ingredients and stir until the batter pulls away from sides of bowl.
- Dump dough onto a prepared floured work surface and coat dough with flour. Knead on counter 5-6 times. Then, pat the dough into a 6-inch thick circle.
- Cut dough in 8 equal pie-shaped pieces.
- Transfer the cut pieces onto your prepped baking sheet and brush the tops with heavy cream.
- Bake for 15-20 minutes. While scones are in the oven, you can begin the glaze.
- Combine Real Maple Syrup, heavy cream, butter and brown sugar in a medium size microwave-safe bowl. Microwave mix for 1 minute, then whisk well to smooth it out. Microwave for another minute.
- Remove from microwave and add powdered sugar to make it thicker. Continue adding powdered sugar if too thin or more cream if too thick.
- Take out the scones from the oven and let cool for around 5 minutes.
- Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.
Recipe Credit: https://thecafesucrefarine.com/ridiculously-easy-maple-pecan-scones/