Maple Scones with Candied Pecans

If you enjoy a light and delicate scone, look no further. This recipe adapted from Bon Appetit will please not only you, but just about everyone. I eat them warmed up or sometimes crisp the top a bit in the toaster oven for a few minutes.  My pantry was over flowing with lots of maple syrup and maple sugar and this maple scone recipe immediately came to mind.

I also had some crunchy candied pecans so I sprinkled them over the scones after they were done baking, along with a light maple glaze.

These are petite scones.  You could make them larger, but I find they are the perfect size for a morning snack with a cup of coffee.

Maple Scones with Candied Pecans

 

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Author: Kiyo Miller

Ingredients

• 3 cups all-purpose flour
• 4 tablespoons (packed) maple sugar, or dark brown sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (1½ sticks) Earth Balance Buttery Sticks, or unsalted butter, chilled and cut into ½ inch pieces. If using unsalted butter increase salt to ½ teaspoon
• ½ cup plus 3 tablespoons lactose free half and half, or regular half and half
• ½ cup plus 2 tablespoons pure maple syrup
• 1 cup powdered sugar
• ½ cup coarsely chopped candied pecans, optional

Preparation

1. Preheat oven to 375 degrees.
2. Whisk flour, 2 tablespoons maple sugar or dark brown sugar, baking powder, baking soda and salt in a large bowl to blend. Add butter and using a pastry blender, cut butter into dry ingredients until mixture resembles coarse meal. If you do not have a pastry blender use your fingertips to incorporate the ingredients.
3. Stir in ½ cup half and half and ½ cup maple syrup in a small bowl to blend.
4. Gradually add half and half mixture to flour mixture, stirring just until dough comes together. Add a bit more cream if dough is dry.
5. Turn dough onto a lightly floured surface. Knead dough gently until smooth, about 5 turns. Cut dough into 4 equal pieces. Using floured hands, pat out dough into into even rounds; cut each round into 4 wedges. Transfer wedges to baking sheet, spacing 2" apart. Bake scones until golden and tester inserted in center comes out clean, about 13 minutes. Transfer to cooling rack.
6. Meanwhile, whisk remaining 2 tablespoons maple sugar or dark brown sugar, 3 tablespoons half and half, and 2 tablespoons maple syrup in a medium bowl to blend. Gradually whisk in enough powdered sugar to form a thick glaze.
7. Drizzle or spread glaze over slightly warm or cooled scones. Top with chopped candied pecans.
8. For larger scones, pat dough into 8" round and cut into 8 wedges. Baking time will increase. Check scones after 15 minutes of baking. Continue to bake if scones need more time, checking every two minutes.

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