Pecan Scones with Maple Cinnamon Glaze

Submitted by: Kristen Millican

This traditional British treat is enriched with maple, cinnamon and pecans to make a delightful addition to your breakfast or even as a dessert. The glaze on top adds a nice sweet touch.

Ingredients

Scones:

2 cups all purpose flour (274 g)

1 tbsp baking powder

¾ tsp ground cinnamon

½ tsp salt

½ cup chopped pecans, toasted (68 g)

¼ cup packed light brown sugar (61 g)

4 tbsp butter, cold and cut into small pieces (57 g)

¾ cup + 2 tbsp heavy whipping cream (plus more to brush the tops of the scones)

Glaze:

1 cup powdered sugar, sifted (109 g)

2 tbsp unsalted butter, softened (28 g)

2 tbsp maple syrup

1 tsp vanilla extract

¼ tsp ground cinnamon

½ tsp milk plus more to thin glaze if necessary

Pinch of salt

Instructions

Preheat oven to 400 deg F. Add a silicone baking mat or parchment paper to a cookie sheet.

In a medium bowl, whisk the flour, baking powder, cinnamon, and salt. Work the butter into the flour mixture using a pastry cutter or your fingers to break into unevenly sized pieces. Add the pecans.

Add 3/4 cup of the heavy whipping cream and stir to combine with a fork. If the dough is still crumbly and won’t stick together, add more heavy whipping cream a tablespoon at a time until the dough comes together. Transfer the dough to a well-floured work surface.

Pat the dough into a 7” disk about ¾” thick. Transfer the disk to the prepared cookie sheet and use a knife or bench scraper to cut it into 8 wedges. Separate the wedges a bit to give them room to rise (less than an inch). Brush the top of the scones with some cream to help the tops brown.

Bake for 15 - 20 minutes until scones are lightly brown on top. Allow to cool on sheet for a few minutes before transferring to a wire rack to cool completely.

After the scones are cool, prepare the glaze. Combine all ingredients in a medium bowl and mix well. Add additional milk as needed to thin glaze. If glaze is too thin, add more sifted powdered sugar. Frost the cooled pecan scones. Enjoy!