These light, flaky, delicious maple pecan scones are made with a cream scone base. The maple frosting and chopped pecans are the perfect addition.
I love scones and enjoy changing up with what I put into them. Sometimes it is chocolate chips and toffee bits other times it is egg nog and craisinets and once in a while it is lemon and blueberries. This time it was toasted pecans. I am not a big fan of nuts in my baked goods but if I am going to have nuts it my baked goods it better be toasted pecans.
Being the frosting girl that I am, I especially loved the maple flavored frosting that I use on the scone.
How to Make Maple Pecan Cream Scones
A cream scone is very British and uses whipped cream in the batter instead of butter. By whipping the cream, you trap air inside it, and your scones will be lighter and softer.
- First, combine the dry ingredients including the chopped pecans together in a bowl.
- In a chilled bowl, beat your heavy whipping cream to stiff peaks.
- Gently, fold the whipped cream into the dry ingredients. Mix the dough up until just combined. The number one tip to light, flaky scones is not to overwork the dough. No one likes a tough scone!
- The dough may be a bit sticky. Gently knead the dough on a floured surface for just a minute or two until it is not sticky. Don’t overwork the dough.
- Divide the dough in half and to pat the dough into two circles, each about 3/4 inch thick on a parchment lined baking sheet.
- Cut each circle into 8 wedges and pull each wedge out a bit to create space between each wedge.
- Bake at 375 degree F oven for about 20-25 minutes or until edges begin to brown. Do not over bake, this will make them tough.
- While they are baking, mix up the maple frosting.
- After the scones are cooled, drizzle the delicious maple frosting over the top, allowing it to run over the edges. Sprinkle the top with some chopped pecans.
Then fix yourself a cup of tea in your prettiest tea cup and enjoy tea time!
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Maple Pecan Scone Recipe
Maple Pecan Scones
- 3 cups all purpose flour
- 1/2 cup sugar
- 1 Tbsp plus 1/4 tsp baking powder
- 1/4 tsp salt
- ¼ C pecans chopped plus more for sprinkling
- 2 cups whipping cream
- 3 cups powdered sugar
- 2 Tbsp milk or whipping cream, more if needed for proper glazing consistency
- 4 Tbsp butter melted
- Dash of salt
- 2 tsp maple flavoring You could substitute vanilla or almond extract if you want, but then you’d have to change the title of your recipe.
- Preheat the oven to 375 degrees
- Stir together the flour, sugar, baking powder, chopped pecans and salt
- In a chilled bowl, whip the cream until stiff peaks.
- Gently fold the whipped cream into the dry ingredients.
- Don’t knead too much, dough will be sticky.
- Gently knead the dough on a floured surface for 1-2 minutes. Divide dough in half.
- On a parchment covered baking sheet, pat each piece of dough into a circle, about 1 inch thick.
- Cut each circle into 8 wedges and separate the wedges on the baking sheet so they don't bake together,
- Bake for 20-25 minutes or until edges begin to turn brown. Do not over bake!
- Allow the scones to cool completely
- Meanwhile, mix your glaze together and pour generously over each scone
- Sprinkle with additional chopped pecans
Recipe originally posted June 18, 2010
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