Try this Maple-Pecan Scones recipe.
- Carbohydrate 27.0709729166667 g
- Cholesterol 24.8433333333333 mg
- Fat 29.4972541666667 g
- Fiber 1.74887504955133 g
- Protein 4.27312916666667 g
- Saturated Fat 8.17697625 g
- Serving Size 1 1 Serving (74g)
- Sodium 406.113958333333 mg
- Sugar 25.3220978671153 g
- Trans Fat 1.45261083333333 g
- Calories 385 calories
Step-by-step
- In a large mixing bowl, combine the flour, pecans, baking powder and salt. Cut in the butter, until the mixture resembles cornmeal.
- Combine the 1/2 cup syrup and milk. Add to the dry ingredients and stir till just combined.
- Turn out on a floured surface and roll to 3/4-inch thickness. Cut with a 2-1/2 inch biscuit cutter. Place on ungreased baking sheet or parchment paper. Brush the tops of the scones with some additional maple syrup.
- Bake the syrup-topped scones in a 375F oven for about 15 minutes or till golden brown.
Standard measurements omit how the physical temperature of the butter dictates final crumb structure. Working cold fats into flour creates distinct pockets that release steam during baking, yielding flaky layers rather than a dense bread-like texture. Understanding this thermal interaction transforms basic baking components into tender pastries.
- Incorporate cold fats directly into the flour mixture, stopping when pieces resemble coarse cornmeal to ensure proper steam pockets form in the 375-degree oven.
- Roll the dough to a precise three-quarter-inch thickness before cutting to allow optimal vertical rise without destabilizing the shape.
- Bake for approximately 15 minutes until the edges turn golden brown and the interior finishes setting completely.
- Pair these rich pastries with unsweetened sharp cheddar cheese or salted butter to balance the prominent sweetness of the maple syrup and toasted pecans.
Using raw, unroasted nuts provides better control over final flavor development as they toast gradually inside the pastry. Preserved or previously roasted nuts run the risk of scorching during the baking phase.
