These scones are the perfect combination of maple and pecan. These Maple and Pecan Scones are great for breakfast or brunch.
- 3 c. flour
- 1/3 c. sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 2 stick unsalted butter, cold
- 1/4 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
- 1/4 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 is 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 3/4 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.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast