Be the first to Scones are called biscuits in America, and these are flavored with pecans and maple syrup. Be sure to start with cold butter and do not overmix the dough. Get them into the oven as quickly as possible. You should be able to have these delicious scones on the table in under 30 minutes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 3 cups flour
- 1-1/2 Tablespoons baking powder
- 3/4 teaspoon salt
- 3/4 cup cold unsalted butter
- 1 cup pecans, chopped
- 2/3 cup maple syrup, plus additional for brushing
- 1/3 cup heavy cream
Preparation:
Preheat oven to 350 F. Line a baking sheet with a Silpat baking liner or parchment paper. (Alternatively, grease and flour the pan.)
In a large bowl, whisk together flour, baking powder, and salt. Cut in butter with a pastry blender, two butter knives, or use your fingers, until the mixture resembles coarse meal. Stir in pecans. Set aside.
In a small bowl, whisk together maple syrup and heavy cream until smooth.
Make a well in the flour mixture. Pour the cream mixture in the center. Stir briskly with a wooden spoon until mixture begins to come together into a dough. Do not overmix.
Roll dough out on a lightly floured board to a thickness of 2 inches. Use a 3-inch biscuit cutter to cut rounds from the dough. Place on prepared pan 2 inches apart. Brush tops with maple syrup.
Bake scones 15 to 20 minutes until lightly browned. Serve warm with butter.
Yield: about 12 scones
In a large bowl, whisk together flour, baking powder, and salt. Cut in butter with a pastry blender, two butter knives, or use your fingers, until the mixture resembles coarse meal. Stir in pecans. Set aside.
In a small bowl, whisk together maple syrup and heavy cream until smooth.
Make a well in the flour mixture. Pour the cream mixture in the center. Stir briskly with a wooden spoon until mixture begins to come together into a dough. Do not overmix.
Roll dough out on a lightly floured board to a thickness of 2 inches. Use a 3-inch biscuit cutter to cut rounds from the dough. Place on prepared pan 2 inches apart. Brush tops with maple syrup.
Bake scones 15 to 20 minutes until lightly browned. Serve warm with butter.
Yield: about 12 scones
