Maple-Pecan Scones
"There is a very special bakery in New Orleans that I visit on my many trips south," writes Lisa Despirito of Baton Rouge, Louisiana. "Piece of Cake serves luscious pastries of all sorts, but I always drop in for a maple-pecan scone and a cup of coffee."
Serve with whipped butter sweetened with a little maple syrup, if desired.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 12
American
English
Bread
Milk/Cream
Nut
Breakfast
Brunch
Bake
Pecan
Fall
Maple Syrup
Bon Appétit
Kidney Friendly
Vegetarian
Pescatarian
Peanut Free
Soy Free
Kosher
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup sugar
- 2 cups all purpose flour
- 3/4 cup whipping cream
- 2 large egg yolks
- 1 1/4 teaspoons maple extract
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- Carbohydrate 26 g(9%)
- Cholesterol 76 mg(25%)
- Fat 15 g(23%)
- Fiber 1 g(4%)
- Protein 4 g(8%)
- Saturated Fat 7 g(36%)
- Sodium 122 mg(5%)
- Calories 246
Step-by-step
- Preparation Preheat oven to 425°F.
- Line large baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in large bowl.
- Using fingertips, rub in butter until mixture resembles coarse meal.
- Stir in chopped pecans.
- Whisk cream, egg yolks, and maple extract in medium bowl to blend.
- Pour over flour mixture; stir until moist clumps form.
- Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns.
- Pat dough out to 1/2-inch-thick round.
- Using 2-inch-diameter fluted cutter, cut out scones.
- Gather scraps.
- Pat out dough and cut out additional scones.
- Transfer scones to prepared baking sheet.
- Brush with egg glaze.
- Bake until scones are browned and tester inserted into center comes out clean, about 16 minutes.
- Cool slightly.
- Serve warm or at room temperature.
- Preparation Preheat oven to 425°F.
- Line large baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in large bowl.
- Using fingertips, rub in butter until mixture resembles coarse meal.
- Stir in chopped pecans.
- Whisk cream, egg yolks, and maple extract in medium bowl to blend.
- Pour over flour mixture; stir until moist clumps form.
- Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns.
- Pat dough out to 1/2-inch-thick round.
- Using 2-inch-diameter fluted cutter, cut out scones.
- Gather scraps.
- Pat out dough and cut out additional scones.
- Transfer scones to prepared baking sheet.
- Brush with egg glaze.
- Bake until scones are browned and tester inserted into center comes out clean, about 16 minutes.
- Cool slightly.
- Serve warm or at room temperature.
