Best 3 Maple Pecan Scones Recipes

MAPLE-PECAN SCONES

Steps:

• Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.
• Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.
• Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined.
• Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!
• With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges.
• Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing.
• In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving.

MAPLE-PECAN SCONES

Steps:

• 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.

MAPLE PECAN SCONES

Steps:

• Preheat oven to 425 degrees.
• Grease a large baking sheet.
• In large bowl combine flour, pecans, baking powder and salt.
• Cut in butter until mixture is crumbly.
• Combine milk, 1/3 cup Cozy Cottage® Sugar Free Syrup, and applesauce and add to dry ingredients.
• Mix lightly with a fork until mixture clings together and forms a soft dough.
• Turn out onto a floured surface and knead gently 5-6 times.
• Divide dough in half.
• With lightly floured rolling pin, roll one half of the dough into a 7" round.
• Cut into 8 wedges.
• Repeat with the remaining half.
• Place scones on greased baking sheet.
• Pierce tops with tines of fork.
• Brush tops with remaining syrup.
• Bake scones 15-18 minutes or until golden brown.
• Sprinkle with a pinch of Splenda®, if desired.
• Serve warm with butter or your favorite spread.