This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.
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
While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
Step 8
Drizzle glaze over scones.
Ingredients
2 cups all-purpose flour
½ teaspoon salt
¼ cup confectioners' sugar
3 teaspoons baking powder
2 tablespoons confectioners' sugar
1 cup heavy cream
3 tablespoons maple syrup
2 tablespoons maple syrup
½ cup chopped pecans, toasted
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
