Скачать или смотреть Maple Pecan Scone by Magnolia Bakery

When I was pregnant with my first child, I craved Starbucks maple pecan scones. I have no idea why. They were big, not too sweet and loaded with pecans. I had to recreate them so I could have them whenever  and where-ever I needed a fix. These are loaded with pecans and smothered with a maple glaze. I like to go heavy on the glaze.  

Makes 6 scones

Ingredients
2 cups all-purpose flour
1/4 cup brown sugar
1 TBLS baking powder
1 tsp cinnamon, ground
½ tsp salt
½ cup butter, very cold or frozen and grated
1 cup pecan pieces, toasted
1 egg
¼  cup dark maple syrup
¼ cup heavy cream
1 TBLS Heavy cream
1 TBLS dark maple syrup

Maple Glaze:
½ cup powdered sugar
¼  cup dark maple syrup

Instructions:

Preheat oven to 350. Line a baking sheet with parchment paper.

Note: prepare the butter using the same method as in the scone base using a grater.

In a medium sized bowl whisk together the flour, brown sugar, baking powder, cinnamon and salt. Add the cut or grated butter pieces gently tossing them to make sure they are completely coated with the flour mixture. Add the pecan pieces and toss to combine.

 In a liquid measuring cup, whisk together the egg, maple syrup and cream. Create a well in the flour mixture and gently stir in buttermilk mixture, stirring until it all comes together.  Do not over mix. If you still have loose flour you may need to add an additional tablespoon of cream.

Turn the dough out onto a lightly floured surface, using a bench scraper, fold the dough over onto itself from back to front, turn ½ way and do it one more time quickly until the dough is smooth and the evenly incorporated. Do not over work.

Gently pat the dough into a 6 – 7” circle about 1” thick. With a lightly floured chef knife, cut into 6 even sized wedges.

Place on prepared baking sheet. Combine the 1 TBLS of heavy cream and maple syrup. Lightly brush scones.  Bake for 10 minutes then rotate the pan. Bake until lightly golden brown, another 8-10 minutes.  Remove from oven to cool.

While cooling, prepare maple glaze.  In a small bowl whisk together the powdered sugar and maple syrup to make a smooth pourable glaze.   While the scones are still warm, slowly pour the glaze to completely cover them. Cool completely until the glaze hardens.