Posted by Karyn Granrudhttps://pintsizedbaker.com/easy-small-batch-maple-pecan-scone-recipe/
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Easy Maple Pecan Scones
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.
For the Scones
C heavy cream
Tbsp maple syrup
tsp baking powder
C pecans (or walnuts)
For the Glaze
Tbsp maple syrup
Tbsp 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℉. 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 – turn 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.
- Serve with hot coffee and great company!