Scone Ingredients:
- 3 c of all-purpose flour
- 1/2 c sugar
- 5 tsp baking powder
- 1 tsp salt
- 1/2 lb (2 sticks) unsalted butter, chilled
- 1/4 c pecans, plus more for sprinkling
- 1 large egg
- 3/4 c heavy cream
Maple Icing Ingredients:
- 1 lb powdered sugar
- 1/4 c whole milk
- 4 TBL (1/2 stick) butter, melted
- Splash of strongly brewed coffee
- Dash of salt
- 2 tsp maple flavoring or maple extract
Preparation:
- Preheat over to 350F
- In a large bowl, stir together flour, sugar, baking powder, and salt
- Cut the cold butter into small pieces and cut into the flour until the mixture resembles crumbs
- Now finely chop pecans and stir them into the flour mixture
- Mix the egg and cream together before adding the mixture to the bowl
- Stir together until just combined
- Turn the mixture onto a cutting board (will be crumbly)
- Push mixture together into a large ball but do not handle too much
- Use a rolling pin to very gently roll the dough into a 10-inch round about 1/4 inch thick
- Use a sharp knife to cut the round into 8 equal wedges
- Transfer to a baking sheet sprayed or lined with a baking mat
- Bake for 22-26 minutes until barely just turning brown
- While cooling mix icing ingredients in a bowl until just smooth, then pour over the scones
Optional sprinkle remaining pecans over iced scones before icing sets
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