I’ve always wanted to try to make scones, but have been a bit hesitant to because I know they are known to be dried out and crumbly. After making these scones from The Pioneer Woman Cooks, I think I might make scones every single week! They were delicious! I’m not very good at describing them, can’t come up with the words to explain how they are in the middle…tender, flaky maybe…and the frosting, well that’s an easy one, it’s pretty sweet. I think it compliments the not-so-sweet scones very well and had the perfect amount of frosting dumped over each one but from others that I have shared these with, they thought maybe drizzling a little over would be enough. So that’s up to you. If you are a sweet person, dump it on there, if you don’t like really sweet things, just drizzle it over — but in either case, you HAVE to try these. They are pretty simple to make, trying not to over combine (b/c this may make them dry and crumbly) and there was a perfect amount of pecans inside, I thought they wouldn’t even show up because of the small amount, but they surprisingly did!
Here’s the recipe:
Maple Pecan Scones
3 cups all-purpose flour
1/3 cup sugar
5 tsp baking powder
1 tsp salt
1/2 pound (2 sticks) unsalted butter, chilled
1/4 cup pecans, plus more for sprinkling if desired
1 large egg
3/4 cup heavy cream
Preheat oven to 350.
Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.
Now finely chop the pecans. And stir them into the flour mixture.
Mix the egg and cream together. Add the mixture to the bowl and stir together until just combined. (don’t mess with it too much!)
Turn the mixture onto a cutting board. The dough will be very crumbly. With your hands, push the mixture together into a large ball. (I made two separate balls and made smaller scones) Do not knead or press too much; ou want to leave that gluten alone!
With a rolling-pin, very gently roll the dough into a 10-inch round about 3/4 inches thick. (Like I said, I made two 5-inch roads 3/4 inches thick)
WIth a sharp knife, cut the rough into eight equal-size wedges. Tranfser the wedges to a baking sheet lined with a silpat or spray. Bake scones for 22-26 minutes, until they’re just barely starting to brown. Do not allow the edges to become dark. Allow the scones to cool completely before icing.
Maple Icing (I’d suggest making half-even though I dumped the icing on my scones, I still had quite a bit leftover)
1 pound powdered sugar
1/4 cup whole milk
4 T (1/2 stick) butter, melted
splash of strongly brewed coffee
dash of salt
2 tsp maple flavoring/extract
In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the cooled scones. Allow icing to set before serving. Serve with coffee.
Optional: Sprinkle chopped pecans over the icing before it sets
Recipe from The Pioneer Woman Cooks