Jumbo Maple-Pecan Scone

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 3/4 cup buttermilk, plus more for brushing
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt, plus a pinch
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
  • 1/2 cup pecan pieces, toasted
  • 1/4 cup confectioners' sugar
  • 3 tablespoons maple syrup
Directions
  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside.

  • Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal.

  • Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.)

  • Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.

  • Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.

  • Photograph by Steve Giralt


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Breakfast