Maple Pecan Scones
I’ve got maple syrup on the brain these days and could not stop thinking about maple scones last week…
Luckily, food blog search, one of my favorite online sources for recipes, turned up just the kind of recipe I’d been hoping for. Better yet, it comes from one of my favorite new blogs, The Wednesday Chef, written by Luisa Weiss, a half America-half Italian girl who was raised in Germany but lived in NYC until she moved back to Berlin a couple of years ago. Her complicated cultural heritage appears to have given her a deep appreciation for food – both her recipes and photos are to die for.
Luisa attributes this scone recipe to the Samuel Sewall Inn in MA (via a NYTimes article a number of years back.) The only change I made to this recipe was the addition of a maple glaze. And, if I do say so myself, it is an excellent addition – it really kinda makes the scones.
The combination of maple and pecan is pretty incredible – sweet, nutty, slightly smokey. They’re also quick and easy to make – one of my requirements for anything I bake these days.
Next: the recipe
I think you’ll like these. Give ‘em a try.
Maple Pecan Scones
Makes 8 scones
For the scones:
* 1 cup whole wheat flour
* 1 cup white flour
* 2 Tbsps packed brown sugar
* 2 tsps baking powder
* 1/4 tsp salt
* 1 stick of butter
* 1/2 cup chopped toasted pecans or walnuts
* 1/3 cup pure maple syrup
* 1 large egg
* 2 Tbsps milk or as needed
For the glaze:
* 1 Tbsp unsalted organic butter
* 1/8 cup maple syrup
* 1/2 cup confectioners sugar
1. Preheat the oven to 400 degrees. In a large bowl, combine both flours, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissor-fashion, cut the butter into flour mixture until it resembles fine crumbs or coarse meal.
2. Add the nuts. Stir in the maple syrup and egg and just enough milk so that the dough leaves side of bowl and forms a ball. Turn the dough onto a Silpat or parchment-paper-lined baking sheet and pat (with floured hands) into an 8-inch disk; cut into wedges, but do not separate.
3. Bake until golden brown, about 25 minutes. Immediately remove from baking sheet and carefully separate. Let cool. While the scones are cooling, make the glaze.
4. Heat the butter and syrup in a small saucepan over medium heat. Remove from heat and whisk the confectioners sugar into the warm mixture. Continue to stir until smooth (there should be no lumps of sugar left) then drizzle over the scones.
These scones taste great on their own and even better toasted with a little butter or Earth Balance.
You might also like: