A food processor helps speed up the prep time in this easy recipe for rich, buttery, maple-pecan scones topped with a sweet maple glaze.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
383 Calories
Recipe Instructions
Step 1
Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 2
Whisk cream and 3 tablespoons maple syrup together in a bowl.
Step 3
Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
Step 4
Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
Step 5
Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
Step 6
Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
Step 7
Drizzle glaze over scones.
Step 8
While the scones are cooling, make the glaze: Whisk 1/4 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons confectioners' sugar
1 cup heavy cream
3 tablespoons maple syrup
2 tablespoons maple syrup
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces