* Exported from MasterCook *
Maple-Pecan Scones
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Breads
Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter -- cut into small pieces
1 cup pecans -- roughly chopped
1 large egg
1/4 cup maple syrup
1 tablespoon maple syrup
1/4 cup heavy cream
1 tablespoon heavy cream
Heat oven to 425F. Line a baking sheet with parchment.
In a large bowl, whisk together the flour, sugar, baking powder,
cinnamon, and salt. Add the butter and, using a pastry blender or two
knives, cut it in until the mixture forms small crumbs. Add the
pecans and toss to combine. Make a well in the center of the mixture.
In a bowl, whisk together the egg and 1/4 cup each maple syrup and
heavy cream. Add to the flour mixture and, using a fork, gently stir
until incorporated (do not overmix). Bring the dough together into a ball.
On a lightly floured surface, shape the dough into an 8- by 4"
rectangle (about 1" thick). Cut into eight 2" rectangles, separate,
and transfer to the prepared baking sheet. In a small bowl, whisk
together the remaining tablespoon each maple syrup and cream. Brush
the mixture over the tops and bake until golden brown, 12 to 14 minutes.
Yields: 8 scones
Description:
"Maple syrup and pecans are a combination that never gets old -
together in a flaky, buttery scone, they taste downright decadent."
Source:
"Womansday.com"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 381 Calories; 22g Fat (51.2%
calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber;
63mg Cholesterol; 318mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.