I love bread.
I love warm bread.
I love butter.
I love butter on my warm bread.
I love sweet warm bread.
I love icing on my warm bread.
I love dense warm bread.
I like icing on my dense warm bread.
I love lamp.
I love scones with icing.
I love The Pioneer woman.
I love breakfast.
I love scones.
I love carpet.
I love these Maple Pecan Scones.
Can you guess what movie I copied that whole ordeal from? Go ahead, I’ll give you a minute. Anchorman! I love that movie. As far as I am concerned, THe Anchorman is a classic. I hope they come out with a part 2. I think that will be one of the biggest movies to ever hit the silver screen. As a matter of fact, why do they call the silver screen, the “silver screen”? Have you ever thought about that? Also, why do they call scones, “scones”? I know I am super random and you guys are wondering how much stuff I must be smoking right now (none btw). I can get like that from time to time. You know, random. Anyway, enjoy the scones.
With some minor adjustments, this recipe partially adapted from The Pioneer Woman.
Hey! Check out one of my very first blog entries Maple Brown Sugar Scones. I’ve come a long way.
- 3 c. flour
- ⅓ c. sugar
- 1 tbsp. baking powder
- ½ tsp. salt
- 2 stick unsalted butter, cold
- ¼ c. chopped pecan, more for sprinkling
- 1 large egg
- 1 c. heavy cream
- 1 tsp. vanilla extract
- 1 tsp. maple extract
- 1 lb. powdered sugar
- ¼ c. milk
- 4 tbsp. melted butter
- splash of brewed coffee
- 2 tsp. maple extract
- dash of salt
- Pre-heat oven to 350 Degrees F.
- Combine all dry ingredients and pecans in a medium sized bowl (flour, sugar, baking powder, and salt) and whisk together. Cut the butter into small pieces and combine with the dry ingredients. Cut the butter into the flour until it starts to look like small crumbles.
- In a separate bowl, combine the eggs, cream, and vanilla and maple extracts and give a slight whisk until the egg broken. Add to the dry mixture and use your hands mix together.
- Turn the mixture onto a cutting board and push the mixture together in large ball. The dough will be very crumbly. Do not knead or press.
- With a rolling pin, gently roll out the dough to 10 inch round and ¾ inch deep. With a sharp knife cut into 8 equal sized wedges OR you can use a large biscuit cutter and cut into large sized biscuits like I did. Traditionally, scones are triangular but this is America and you can do whatever you want. Place on baking sheet and bake for 20-25 minutes.
- WHILE THAT IS BAKING use another large bowl and combine all the ingredients for the icing and whisk until it turns into a thick icing. Once the scones are finished baking, allow about 10 minutes to cool and pour the icing generously over the scones. Allow the icing to set before serving.