Maple Pecan Scones
HB-14420 · Hand-built original
Tender maple scones loaded with toasted pecans under a two-maple glaze, the dough barely worked so the crumb stays soft.
Makes 8 scones459 kcalVegetarianLow-SodiumRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:8quantities adjust to match
Ingredients
- 2 cups all-purpose flour
- 1 level Tbsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ cup (1 stick) cold butter, diced
- 1 cup pecans, toasted and chopped
- ½ cup sour cream
- ¼ cup buttermilk
- ¼ cup pure maple syrup
- 1 egg, beaten, for egg wash
- ¾ cup confectioners’ sugar
- ⅓ cup pure maple syrup
- 1 Tbsp. butter, melted
Method
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda and salt in a large bowl, then rub in the cold diced butter with your fingertips until the mixture looks like coarse breadcrumbs.
- Toss the toasted chopped pecans through the flour mixture.
- Stir the sour cream, buttermilk and quarter cup of maple syrup together in a small bowl, pour that mixture into the flour bowl and mix only until a dough forms, adding a splash more liquid if it seems dry.
- Roll the dough out on a floured surface to about 1 inch thick and cut out rounds with a 3-inch cutter, re-rolling the scraps until all the dough is used.
- Set the scones on the prepared sheet, brush their tops with the beaten egg and bake them for 25 to 30 minutes, until well risen and golden brown, then let them cool a little.
- Whisk the confectioners' sugar with the third of a cup of maple syrup and the melted butter into a glaze and drizzle it over the cooled scones.
Nutrition (per serving, where published)
459 kcalCalories
8.4 gProtein
61.6 gCarbs
21.5 gFat
3.8 gSaturates
3.2 gFibre
33.5 gSugars
33 mgSodium
32 mgCholesterol
228 mgPotassium
80 mgCalcium
2.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data