Golden Maple Pecan Scones are flakey, buttery, and tender with a delicious nutty flavor from the toasty pecans and real maple syrup. A fun bake, perfect for special gatherings, and holiday mornings.
- 3 cups pastry flour (or sub-AP flour), spooned and leveled
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup cold butter (12 tablespoons, 1 1/2 sticks, or 6 ounces)
- 1 cup toasted pecans
- 1/2 cup cream (or half and half), more as needed
- 1/2 cup sour cream (or creme fraise, buttermilk or full-fat yogurt)
- 1/4 cup maple syrup
- 2 teaspoons vanilla
Preheat oven 350 F oven
In a large bowl whisk together flour, baking soda, baking powder, and salt. Cut cold butter into thin slices and add to flour. ( You could also freeze and grate). Using a pastry cutter, or two knives, begin cutting butter into smaller pieces into the flour. Feel free to use your fingers, breaking apart the butter into pieces no bigger than a pea. Having ununiform pieces is nice here. Add the pecans.
Whisk cream, sour cream, maple and vanilla in a small bowl. Stir this into the flour mixutre. Give it a few extra stirs, and if needed, add a few splashes of cream ( a tablespoon at a time) until the mixture forms a shaggy ball and all the loose flour is incorporated.
Place on a floured surface. Give the dough just a few kneads (15 seconds) then form a ball.
Flatten into a 7-8 inch disk or 6×9 inch rectangle, and shore up the edges, using a dough scraper or chef’s knife- so edges are straight up and down, and the disk is the same thickness throughout. Feel free to tuck more pecans into the top (just for looks).
Bake until beautifully golden, puffed and internal temp reaches 200F ( I highly recommend checking). Larger scones may take 25-30 minutes, smaller scones may take 18-22 minutes. So watch like a hawk! (If using convection, lower heat to 325F and check sooner)
When the scones are done, let them cool for 15-20 minutes, then reheat the glaze and spoon a little over each one.
These are best baked the day of serving, but dough can be made ahead, shaped into the disk and refrigerated for up to 3 days.
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