Maple Pecan Scones
For the scones:
3 c. all-purpose flour
⅓ c. sugar
5 t. baking powder
1 t. salt
{Unless you use salted butter then skip the salt.}
2 sticks butter, chilled
¼ c. pecans, chopped
1 large egg
1 c. heavy cream
Preheat the oven to 350°. In a large bowl, stir together flour, sugar, baking powder, and salt {unless you skipped it;) }. Cut the butter into small cubes. Cut the butter into the flour until the mixture resembles crumbs. Finely chop the pecans and add them to flour mixture. In a small bowl mix the egg and cream and add to the flour mixture. Stir til just combined- the mixture will be pretty crumbly but keep truckin' it'll be fine and worth it I promise. Turn onto a cutting board or your counter top. With your hands push the mixture together into a large ball. Don't knead or press too much though, you don't want to mess with the gluten too much:) With a rolling pin very gently roll the dough into a 10-inch round about 3/4 inch thick. Instead of a large ball I just kinda flattened and shaped it into a round, flat disc and pressed it into shape. With a sharp knife cut the round into 8 equal sized wedges. Transfer the scones to a greased baking sheet and bake for 22 to 26 minutes, until the edges barely start to brown. Allow the scones to cool completely before icing.
Maple Icing
For the Icing:
1 lb. powdered sugar
¼ c. whole milk
4 T. melted butter
A splash of strongly brewed coffee
dash of salt
2 t. maple flavoring or extract
In a medium bowl, stir the icing ingredients until smooth. Pour generously over scones. Now you could chop some more pecans to sprinkle on top- I didn't. Allow the icing to set before serving.
Maple Scones
