You’re going to love baking up this Easy, Small Batch Maple Pecan Scone Recipe. It just makes 4 scones that you can freeze and save or serve to the family.
Easy, Small Batch Maple Pecan Scone Recipe
It’s a good thing that Monday was a holiday! No school meant that I got to sleep in a bit and I really needed it after my cruise vacation. I also need something quick and easy to make for out lazy morning breakfast. I opened up my trusty America`s Test Kitchen Magazine and found the perfect Maple Pecan Scones to make. This is a small batch recipe that just makes four scones. It’s the perfect addition to your bacon and eggs if you aren’t in the mood for pancakes or waffles.
I find that scones can be kind of unappetizing because they sometimes get dried out during baking, but these were light and fluffy and stayed moist on the inside. I’ll also admit that the maple drizzle over the top helped as well. You can’t go wrong with a recipe from America’s Test Kitchen. They tested different flours, butter quantity, and even types of milk.
They think of everything and it makes it pretty easy for a tired mama to get it right!
Don’t feel like baking in the mornings? No problem! I also enjoyed these maple syrup drenched scones for dessert. Serve them with an after dinner coffee or tea and you’re set!
I think I need to make more scones! I really loved these and would have seriously eaten all four of them if I could have gotten away with it. They were amazing!
For the Scones
- 1/2 cup heavy cream
- 1 1/2 tablespoons maple syrup
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 tablespoons butter
- 1/4 cup pecans (or walnuts)
For the Glaze
- 1 tablespoon maple syrup
- 3 tablespoons powdered sugar
- Toast the pecans in a small skillet over low heat on the stove or in a toaster oven. It should take about 5 minutes to get the edges brown and to smell the pleasant roasted nut scent. Set aside to cool.
- Preheat the oven to 375 degrees F. Line a cookie sheet with a silicone mat or parchment paper.
- Pour the cream and syrup into a large bowl and set aside.
- In your food processor, pulse the flour, baking powder, and salt. Cut the butter into small 1/4 inch pieces and scatter them over the flour. Pulse 5 – 7 times – the butter will be small and the mixture will have a thick cornmeal texture.
- Add the mixture to the large bowl with the cream. Hand stir until the dough comes together.
- Turn the dough out onto a floured surface and knead until a dough ball forms. Shape the dough into a 5-inch circle that’s about 3/4 inch thick. Cut into 4 wedges.
- Place the wedges on the prepared cookie sheet and bake for 20 -25 minutes, rotating the pan after 15 minutes.
- Transfer to a wire rack and cool for 20 minutes.
- Prepare the glaze. Mix the maple syrup and powdered sugar together an drizzle over the scones. If possible, wait another 10 minutes to let the glaze dry before devouring them.
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