Maple Pecan Scones with Maple Glaze

  It's Sunday, the day of rest, which usually means if you aren't waking up early for church then you are probably going to be sleeping in.  Either way, you have to eat and what is more fun than brunch?  Here's a recipe for brunch food, scones.  Hope you enjoy making them!

(Photo Credit)

Maple Pecan Scone

INGREDIENTS:

4 1/4 cup unbleached all purpose flour

1/4 cup sugar

2 Tbsp. baking powder

2 tsp. kosher salt

1 cup toasted and chopped pecans

3 sticks cold butter, cut into cubes

1 cup heavy cream

5 large eggs (we use cage free)

1 tsp. natural maple extract

Maple glaze:

1 cup confectioners sugar

2 Tbsp. heavy cream or milk

1 tsp. maple extract

Mix all ingredients together until smooth- set aside

DIRECTIONS:

Preheat oven to 375°F.

Put dry ingredients in the bowl of a stand mixer fitted with a paddle.  Add cold cubed butter and turn on low. Let blend until all butter is about the size of a pea.

Mix cream, eggs and maple extract together. Once the butter is incorporated add the cream and eggs and pulse the mixer on and off until just combined. Add the pecans and pulse again.

Cover a table with a little flour and place the dough in the middle. Knead together adding a little flour to the dough until it comes together to make a smooth dough. Do not overmix.

Pat down with your hands until it is about 1" thick, cut with desired cutter or cut into triangles with a knife.

Brush with heavy cream and bake for 15 to 20 minutes.  

Let cool and cover each scone with the glaze and more toasted pecans.