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Pecan Scones with Maple Icing
These light, flaky, delicious pecan scones are made with a cream scone base. The maple icing and chopped pecans are the perfect addition.
Course
Breakfast
Cuisine
American, English
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
16
servings
Calories
337
kcal
Author
Leigh Anne Wilkes
Equipment
Sheet Pan
Parchment Paper
Measuring Cups
Ingredients
3
cups
all purpose flour
1/2
cup
sugar
1
Tbsp plus 1/4 tsp
baking powder
1/4
tsp
salt
¼
cup
pecans
chopped plus more for sprinkling
2
cups
whipping cream
Maple Icing
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.
Instructions
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
Nutrition
Calories:
337
kcal
|
Carbohydrates:
48
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Cholesterol:
48
mg
|
Sodium:
75
mg
|
Potassium:
150
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
525
IU
|
Vitamin C:
1
mg
|
Calcium:
67
mg
|
Iron:
1
mg