The Humpherys Family

Maple Pecan Scones

Recipe Added:  11/16/2011
3 cups flour
1/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup butter, chilled, cubed
1/4 cup pecans, finely chopped
1 large egg
3/4 cup heavy cream (may need more)
 Glaze
4-4 1/4 cups powdered sugar
1/4 cup milk
4 Tbsp butter, melted
2 tsp maple flavoring
Dash of salt
Preheat oven to 350 F. In a large bowl, stir together flour, sugar, baking powder and salt. Cut butter into flour until mixture resembles crumbs. Stir in pecans. Mix egg and cream together then add to the bowl and stir until just combined. Turn the mixture onto a cutting board. The dough will be very crumbly. Push mixture together into a large ball. Do not knead or press too much.

Very gently roll out the dough with a rolling pin into a 10" round, about 3/4 inch thick. With a sharp knife, into 8 equal wedges. Transfer the wedges to a sprayed or lined baking sheet. Bake 18-20 minutes, until just barely starting to brown. Do not allow the edges to become dark. Cool completely before icing.

Glaze Stir  icing ingredients in a medium mixing bowl until smooth. Pour generously over the scones and sprinkle with more pecans. Allow the icing to set before serving.
Notes
Keep a box of butter in the freezer. Frozen butter is easier to work with in quick breads like scones and biscuits. Use a cheese grater to grate frozen butter into perfectly even pieces. It’s an easy way to make sure butter distributes completely.
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