Morning sunshine’s! I’m feeling good this morning. And the secret to my mood is none other than scones. Yup, I said scones! I made these Maple Pecan Scones for a family brunch this weekend, and they were so tasty that I figured if I keep eating the leftovers, it’ll still feel like the weekend. Therefore, I will begin one of my last few weeks of teaching feeling less like the students are ready to revolt, and more like a relaxing Sunday morning with coffee and a scone or two! My thought process works... right?
Moral of the story here is that these scones were a big hit! Scones were on my list of recipes that seemed daunting until I tried to tackle them. First, when I think of homemade scones I think of something warm, sweet, and flaky that I can enjoy curled up on my couch with a cup of coffee. I liked using the combination of toasty pecans, sweet maple and spicy cinnamon to accomplish this couch-coffee-scone image I conjured up in my head. And it worked! The scones didn’t come out dry, and had a solid flavor pop that made me want to leave the brunch table, grab my coffee, and head to the couch with a good book.. or to binge watch reality T.V! Whatever works, right? Head to that kitchen of yours and bake up a batch of these!
Ingredients
3 ½ cup flour
1 tablespoon baking powder
¾ teaspoon salt
⅓ cup sugar
½-¾ teaspoon cinnamon*
½ cup toasted chopped pecans
½ cup cold cubed butter
¾ cup milk
2 eggs
Dash of vanilla
Glaze
Glaze
¾ cup powdered sugar
2 tablespoon maple syrup
¼ teaspoon cinnamon
2-3 tablespoon milk
1 tablespoon butter
Dash of vanilla
Chopped pecans
Directions
1.Begin by preheating your oven to 400 degrees and lining your baking sheets with parchment paper or silicone baking mats.
2. Whisk together your milk, eggs and vanilla and set aside. Mix your flour, baking powder, salt, sugar and cinnamon and then using a pastry cutter or two forks, begin to incorporate your cubed butter until the texture resembled pea-like crumbs. Add in your chopped pecans and pour your liquid mixture over your dry ingredients and begin to mix the dough together slowly, making sure not to overmix.**
3. Split your dough into two, and lightly flour whatever surface you will use to make the scone shapes. Remove the first group of dough and form it into a thick disk about 6-7 inches wide. Using a pizza cutter begin to cut the dough in half, then fourths, and then sixths. Remove from the counter and place on your baking sheet. Continue with the second amount of dough until all scones are on their baking sheets. Place scones in the fridge for about 20 minutes to cool the butter and relax the gluten in the scones.
4. Once scones have chilled, place in preheated oven for 15-17 minutes until scones are lightly browned on the outside. Allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack.
5. Once scones have cooled from the oven, begin to mix your ingredients for your glaze. Once finished, dip the face of each scone in the glaze and place on a cooling rack to allow the glaze to drip down. Top each scone with toasted chopped pecans, serve and enjoy!
*If you like a lot of cinnamon feel free to add ¾ teaspoon of the spice instead of ½ .
**If the dough feels too sticky to handle with your hands, begin by adding a tablespoon of flour until you have a consistency that can be shaped and molded.
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