Recipe Index

Ingredients

• 2 cups all purpose flour
• ½ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ cup unsalted butter (cold)
• ⅔ cup chopped pecans
• ⅓ cup heavy cream
• ¼ cup real maple syrup
• 1 large egg
• 2 teaspoons vanilla extract
• ¾ cup powdered sugar
• ¼ cup real maple syrup
• ½ teaspoon salt

Method

1. Heat the oven to 375°F and line a baking sheet with parchment paper.
2. Whisk the flour, brown sugar, baking powder and salt together in a large bowl.
3. Grate the cold butter into the dry ingredients with a cheese grater and toss it lightly through with your hands, then mix in the chopped pecans.
4. Combine the heavy cream, maple syrup, egg and vanilla in a medium bowl, pour the mixture over the buttered flour and stir until a dough holds together.
5. Turn the dough onto a lightly floured surface, work it as little as possible into a ball and flatten it into an 8 to 9 inch disc, then cut the disc into 6 to 8 wedges.
6. Arrange the wedges on the prepared sheet with about 2 inches between them and bake for 25 to 28 minutes, until nicely golden brown, cooling them for at least 5 to 10 minutes afterwards.
7. Whisk the powdered sugar, remaining maple syrup and salt into an icing, adjusting with a little more sugar if it needs thickening, and drizzle it over the warm scones.

Prep: 20 min · Cook: 28 min · Total: 48 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data