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.
Servings 16 servings
Calories 337kcal
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: 337kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 75mg | Potassium: 150mg | Fiber: 1g | Sugar: 28g | Vitamin A: 525IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg