Glazed Maple Pecan Scones
Maple inside, maple glazed on top - how can you go wrong? These scones make an excellent breakfast with your morning cup of joe or just a nice afternoon treat.
For the scones:
- 2 ¾ cups all-purpose flour
- ⅓ cup light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup cold unsalted butter, cut into pieces
- ½ cup coarsely chopped pecans (optional)
- ½ cup white chocolate chips (optional)
- ¾ cup cold buttermilk
- ¼ cup Richard's Maple Syrup (or another pure maple syrup)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon heavy cream, or milk
For the glaze:
- 1 cup confectioners' sugar
- 4 tablespoons Richard's Maple Syrup (or another pure maple syrup)
- Place an oven rack in the center of the oven, and preheat your oven to 400°F
- Whisk together the four, baking powder, brown sugar, baking powder, baking soda, and salt together in a large bowl. Set aside
- Using a pastry cutter or knives, cut the butter into the flour to form coarse crumbs. Fold in pecans.
- In a separate bowl, whisk the ¼ cup maple syrup, buttermilk, egg, and vanilla together. Slowly add to the flour mixture. Stir just until a dough forms. The mixture should not be too wet, and the dough shouldn’t be over-beaten or your scones will be tough.
- Gently knead the dough on a lightly floured surface about four or five times. Form and pat the dough into a 7-inch round circle. Cut the circle into 8 triangles.
- Line a baking sheet with parchment paper, and arrange the scones about two inches apart. Place the scones in the freezer for 30 minutes.
- Remove the scones from the freezer, brush scones with milk or cream, and sprinkle with coarse sugar. Bake for 15-20 minutes or until golden brown.
- While the scones are baking, make the glaze. Stir confectioner’s sugar and the remaining four tablespoons of maple syrup together until smooth.
- Drizzle the glaze over the warm scones.
Best served right away. Enjoy!