Ingredients Jump to Instructions ↓

  1. 3 cups flour

  2. 1-1/2 Tablespoons baking powder

  3. 3/4 teaspoon salt

  4. 3/4 cup cold unsalted butter

  5. 1 cup pecans, chopped

  6. 2/3 cup maple syrup, plus additional for brushing

  7. 1/3 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 350 F. Line a baking sheet with a Silpat baking liner or parchment paper. (Alternatively, grease and flour the pan.) In a large bowl, whisk together flour, baking powder, and salt. Cut in butter with a pastry blender, two butter knives, or use your fingers, until the mixture resembles coarse meal. Stir in pecans . Set aside. In a small bowl, whisk together maple syrup and heavy cream until smooth. Make a well in the flour mixture. Pour the cream mixture in the center. Stir briskly with a wooden spoon until mixture begins to come together into a dough. Do not overmix. Roll dough out on a lightly floured board to a thickness of 2 inches. Use a 3-inch biscuit cutter to cut rounds from the dough. Place on prepared pan 2 inches apart. Brush tops with maple syrup. Bake scones 15 to 20 minutes until lightly browned. Serve warm with butter. Yield: about 12 scones


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