From: Woman's Day US
Yields:
8
Prep Time:
15 mins
Total Time:
30 mins
Cal/Serv:
389
Maple syrup and pecans are a combination that never gets old — together in a flaky, buttery scone, they taste downright decadent.
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Ingredients
- 2 cups all-purpose flour
- 1/4 cup packed dark brown sugar
- 1 Tbsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 6 Tbsp. cold unsalted butter
- 1 cup pecans
- 1 large egg
- 1/4 cup maple syrup
- 1 Tbsp. maple syrup
- 1/4 cup heavy cream
- 1 Tbsp. heavy cream
Directions
- Step 1Heat oven to 425 degrees F. Line a baking sheet with parchment.
- Step 2In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add the pecans and toss to combine. Make a well in the center of the mixture.
- Step 3In a bowl, whisk together the egg and 1/4 cup each maple syrup and heavy cream. Add to the flour mixture and, using a fork, gently stir until incorporated (do not overmix). Bring the dough together into a ball.
- Step 4On a lightly floured surface, shape the dough into an 8- by 4-inch rectangle (about 1 inch thick). Cut into eight 2-inch rectangles, separate, and transfer to the prepared baking sheet. In a small bowl, whisk together the remaining tablespoon each maple syrup and cream. Brush the mixture over the tops and bake until golden brown, 12 to 14 minutes.
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