Maple Pecan Scones
March is one of my favourite months! The promise of spring is on the horizon, the snow starts to melt, the days are longer and fresh local maple syrup is available! There is nothing like the flavour of fresh maple syrup. A truly delightful and delicious scone is made when combined with cinnamon, brown sugar and lightly toasted pecans. Great made just as the recipe is written or take them over the top by adding a drizzle of maple flavoured icing.
YIELD : 9 large square scones or 18 small triangle scones
- baking sheet
- parchment paper
- 3 cups all-purpose flour
- ⅓ cup brown sugar preferably dark
- 1½ tablespoons baking powder
- 1½ teaspoons cinnamon
- ¾ teaspoon kosher salt
- 9 tablespoons (4.5 ounces) cold butter cubed (Keep the butter in the fridge until just before cutting it into the flour mixture.)
- 1⅓ cups pecans toasted and halved
- 2 large eggs
- ¼ cup plus a tablespoon of maple syrup
- ¼ cup plus a tablespoon of heavy cream
Brush the tops with:
- 1 tablespoons maple syrup
- 1 tablespoons heavy cream
- turbinado sugar (optional)
- Toast the pecans slightly in a fry pan over medium-high heat. Cool and then cut them in half.
- Adjust the oven rack so that it is in the top third of the oven.
- Preheat the oven to 425°F. Line a baking sheet with parchment.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add the pecans and toss to combine. Make a well in the center of the mixture.
- In a medium bowl, whisk the eggs, maple syrup and heavy cream. Add to the flour mixture and, using a spoon, gently stir until incorporated (do not overmix). Bring the dough together into a ball.
- On a lightly floured surface, shape the dough into approximately and 8½" x 8½" square (about 1 inch thick). Cut into 9 squares, separate, and transfer to the prepared baking sheet. In a small bowl, whisk together the maple syrup and cream listed in the topping mixture. Brush the mixture on the top of the scones and if desired, sprinkle some turbinado sugar as well. Bake until golden brown, 15 to 20 minutes.
For smaller scones, after cutting the square into 9 square-shaped scones, cut each of these squares in half to yield a total of 18 triangle-shaped scones.
Serving: 1-large sconeCalories: 467kcalCarbohydrates: 51gProtein: 7gFat: 27gSaturated Fat: 11gTrans Fat: 1gCholesterol: 84mgSodium: 529mgPotassium: 171mgFiber: 3gSugar: 16gVitamin A: 553IUVitamin C: 1mgCalcium: 173mgIron: 3mg
Tried this recipe?Let us know how it was!