Maple Pecan Scones

Maple Pecan Scones

Scones a great coffee complement.
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Maple Pecan SconesIngredients

2 cups unbleached all-purpose flour
4 tsp baking powder
A good pinch of salt
4 tbsp unsalted butter, chilled and cut into cubes
1 cup pecan pieces
1 extra-large egg
¼ cup pure maple syrup
3 tbsp milk
1 greased baking sheet
Maple Pecan Scones
Maple Pecan Scones
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Maple Pecan SconesInstructions

1
Preheat the oven to 425 F.
2
Sift the flour, baking powder and salt into a large bowl. Add the butter and rub it in with the tips of your fingers until the mixture resembles fine crumbs. Mix in the pecans.
3
In a separate bowl, beat the egg with maple syrup and 1 tablespoon of the milk. Stir into the flour mixture with a round-bladed knife to make a soft, coarse-looking dough. If the dough is dry and crumbly and won’t stick together, stir in more milk 1 tablespoon at a time.
4
If the dough is very wet and sticky, work in another tablespoon of flour.
5
Tip out the dough onto a work surface lightly dusted with flour and gently work it with your hands for a few seconds so it looks smoother. Put the dough ball onto the prepared baking sheet. Dip your fingers in flour and pat out the dough to a round about 1 1⁄4 inches thick and 7 inches across. Using a knife, cut the round into 6 wedges, but do not separate the dough before baking.
6
Bake for 18 to 20 minutes until light golden brown. Transfer to a wire rack and leave until the wedges are cool enough to separate. Serve warm the same day. The cooled scones can be wrapped tightly and frozen for up to 1 month.

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