If you enjoy a light and delicate scone, look no further. This recipe adapted from Bon Appetit will please not only you, but just about everyone. I eat them warmed up or sometimes crisp the top a bit in the toaster oven for a few minutes. My pantry was over flowing with lots of maple syrup and maple sugar and this maple scone recipe immediately came to mind.
I also had some crunchy candied pecans so I sprinkled them over the scones after they were done baking, along with a light maple glaze.
These are petite scones. You could make them larger, but I find they are the perfect size for a morning snack with a cup of coffee.
Maple Scones with Candied Pecans
Author: Kiyo Miller
Ingredients
- 3 cups all-purpose flour
- 4 tablespoons (packed) maple sugar, or dark brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1½ sticks) Earth Balance Buttery Sticks, or unsalted butter, chilled and cut into ½ inch pieces. If using unsalted butter increase salt to ½ teaspoon
- ½ cup plus 3 tablespoons lactose free half and half, or regular half and half
- ½ cup plus 2 tablespoons pure maple syrup
- 1 cup powdered sugar
- ½ cup coarsely chopped candied pecans, optional
Preparation
- Preheat oven to 375 degrees.
- Whisk flour, 2 tablespoons maple sugar or dark brown sugar, baking powder, baking soda and salt in a large bowl to blend. Add butter and using a pastry blender, cut butter into dry ingredients until mixture resembles coarse meal. If you do not have a pastry blender use your fingertips to incorporate the ingredients.
- Stir in ½ cup half and half and ½ cup maple syrup in a small bowl to blend.
- Gradually add half and half mixture to flour mixture, stirring just until dough comes together. Add a bit more cream if dough is dry.
- Turn dough onto a lightly floured surface. Knead dough gently until smooth, about 5 turns. Cut dough into 4 equal pieces. Using floured hands, pat out dough into into even rounds; cut each round into 4 wedges. Transfer wedges to baking sheet, spacing 2" apart. Bake scones until golden and tester inserted in center comes out clean, about 13 minutes. Transfer to cooling rack.
- Meanwhile, whisk remaining 2 tablespoons maple sugar or dark brown sugar, 3 tablespoons half and half, and 2 tablespoons maple syrup in a medium bowl to blend. Gradually whisk in enough powdered sugar to form a thick glaze.
- Drizzle or spread glaze over slightly warm or cooled scones. Top with chopped candied pecans.
- For larger scones, pat dough into 8" round and cut into 8 wedges. Baking time will increase. Check scones after 15 minutes of baking. Continue to bake if scones need more time, checking every two minutes.