I got my love of scones from my mom, back when they were not nearly as popular. These days they’re a staple offering at fancy coffee shops but they’re also one of the easiest pastries to make at home.
A famous chain, which shall remain unnamed, makes a mean maple cream scone. Always tempting but also simple to reproduce. I add maple syrup into the batter as well as the glaze to make sure the flavor runs all the way through. And real maple syrup, please.
The candied pecans are optional and I, personally, don’t like them inside the scones. But they add a nice crunch sprinkled on top. The truth is, I just like snacking on them and I make extra so I can toss them into salads. Fun fact – right after I made the last batch of these scones, the handyman came up to repair something, a computer tech I booked came by to deal with some issues, a neighbor stopped in to return something they borrowed and a friend dropped by for a few minutes to chat. Everybody got a scone. Nobody didn’t finish theirs. So, if you come to my home for any reason, I will probably feed you a scone. LOL Enjoy!
Maple Cream Scones with Candied Pecans
Prep time: 25 MinCook time: 20 MinTotal time: 45 Min
Recipe for scones baked with maple syrup and cinnamon, topped with a maple glaze and candied pecans.
For the Scones:
- 2 1/4 Cups all-purpose flour
- 1/3 Cup granulated sugar
- 1 Tablespoon baking powder
- 1 Teaspoon salt
- 1/2 Teaspoon ground cinnamon
- 1 Stick (8 tablespoons) unsalted butter, chilled
- 2 Tablespoons maple syrup
- 1 Teaspoon vanilla
- 1/2 Cup cream
For the Maple Glaze:
- 1/2 Cup powdered sugar
- 2 Tablespoons maple syrup
- 2 Teaspoons milk or cream
- Pinch of salt
For the Easy Candied Pecans:
- 1/2 Cup pecans
- 1 Tablespoon unsalted butter, melted
- 2 Tablespoons granulated sugar
- Pinch of sea salt
- To make the scones, add the all-purpose flour, granulated sugar, baking powder, ground cinnamon and salt to a large bowl. using a large box grater, grate in the butter. You can also cut the butter into 1″ chunks and cut it into the flour with a fork or pastry cutter. Mix in the butter until all the flour is coated and mixture resembles coarse crumbs.
- Stir in the maple syrup, vanilla and cream.
- Turn the dough out onto a floured surface. It will be shaggy and sticky. With your hands, work it together until you have a rectangular piece about an inch thick. Fold in half, flatten again, give it a quarter turn and repeat until you’ve made 4 folds.
- Roll into a circle about an inch thick and cut into 8 pieces. Place them on a baking sheet lined with parchment paper and freeze or refrigerate while you pre-heat the oven to 425 degrees.
- Bake for 15 to 20 minutes or until the scones are a light golden brown. Allow to cool before glazing. Tip: leave the oven on if you’re going to make the candied pecans.
- To make the glaze, combine the powdered sugar, maple syrup, milk and salt in a bowl and whisk until smooth. Pour over cooled scones and top with the candied pecans, if using.
- To make the candied pecans, toss them in a bowl with the melted butter, sugar and salt. Spread the pecans out in a single layer on a baking sheet lined with parchment paper and bake for 10 minutes but be careful not to burn them.
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