Maple Pecan Scones
Who doesn’t love the smell of something sweet baking in the oven first thing in the morning? I know I do – and my husband does especially!
We really don’t do breakfast very much (if at all), so last weekend I decided to make something that I knew he wouldn’t be able to resist! 🙂
I choose to make a Maple Pecan Scone mostly because it sounded delicious, but also because my husband and I used to work at Barnes & Noble (which is actually where we met). We sold a maple walnut scone in the cafe there that he absolutely loved.
NOBODY has a sweet tooth like my husband and usually we like to make healthier meals and make good choices, but from time to time I like to make him some sort of special treat just cause I know how much he loves it – I mean let’s be honest, I don’t mind it much either!
Now before you get intimidated by the idea of making scones, know that I threw these together in the morning with what I had on hand and didn’t even use any kind of special equipment… And they came out so incredibly delicious I will be making them again and again!
These maple pecan scones are the perfect Sunday morning treat to bake for your loved ones… The minute these go into the oven the house fills up with this warm vanilla and maple scent that is just ridiculous! If people are still sleeping in your house they will for sure wake up the minute they get a whiff of these!
These scones are topped off with an easy maple glaze and chopped pecans that balance out all the flavors into the perfect morning treat…
Maple Pecan Scones Ingredients:
For the Scones:
2 1/4 cups all-purpose flour
1 1/2 tbsp. baking powder
1/4 cup brown sugar
1/4 tsp. salt
3/4 cup heavy cream
1 large egg
1 tsp. vanilla extract
1 stick unsalted butter, cold and cut into small pieces
For the Glaze:
2 cups confectioners sugar
1/4 cup heavy cream
1/4 cup maple syrup
1 tsp. vanilla extract
1/4 cup pecans, chopped (or walnuts)
To Make the Scones:
- Preheat oven to 400°. Line a baking sheet with parchment.
- In a medium bowl mix together flour, baking powder, brown sugar and salt using a whisk. Set aside.
- In large bowl whisk together heavy cream, eggs, and vanilla extract until just combined.
- Add cold butter pieces into the the flour mixture and use a fork to start breaking up the butter, then mix into the flour to create coarse crumbs (if you have a pastry cutter you can use that as well).
- Add the wet ingredients into the dry and slowly start to fold them together using a wooden spoon. Fold until fully combined, but try not to over mix.
- Take dough and place on a cutting board or hard surface and pat out into a 7-inch circle. When cutting the dough, use a pizza cutter and cut the dough in 8 equal triangles just as if you were slicing a pie.
- Take each triangle and place on-top the parchment lined baking sheet, with space in between. Place baking sheet into the oven for 15-16 minutes until slightly golden.
- Remove baking sheet from the oven and take scones and place on a wire rack to cool.
To Make the Glaze:
- While scones are cooling you can make the glaze (make sure to let the scones almost completely cool before glazing them).
- Combine heavy cream, confectioners sugar, maple syrup and vanilla and whisk together until smooth.
- Once scones are cooled spoon glaze over the top, if you need to spread it out a bit use the back of the spoon to keep it smooth. Sprinkle with the chopped pecans.
Adapted from: Deliciously Yum
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