Cinnamon Maple Pecan Scones

Autumn is well and truly starting to make an appearance here. The leaves are gently turning to gold and the acorns are peppering down on us like hail (actually kind of dangerous at times). While the Swiss keep on putting new crops in, much to my happiness and amazement, I’m starting to feel like winter could be on its way. It’s time for some warmer recipes that match up perfectly with chilly days.

I’d been craving Starbucks scones for awhile, as sad as that seems, so I decided to make something that was similarly sweet and full of carbs. I immediately fell in love with this recipe, which I found on Jenny Steffens Hobrick’s blog through Pinterest, largely due to the beautiful photos. With me, you won’t get any beautiful photos, but I’ll give you my word that this is one of the good ones and you should try it. The only change I would make is I would cut the dough into smaller pieces – they were absolutely enormous. Also, my glaze wasn’t very glaz-y. I sort of mushed it onto the scones, instead of coating it. Next time, I’d increase the amount of maple used until it was a more liquid consistency.


Cinnamon Maple Pecan Scones


2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
2 tablespoons of cinnamon
1 cup confectioners’ sugar
2 tablespoons of real maple syrup
1/4 cup of chopped pecans
In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  In a separate bowl, mix together eggs and whipping cream with a fork.  Turn the mixer on low and slowly add the cream and egg mixture.  Turn off the mixer once added.
Put some flour on the counter.  Turn the dough out onto the floured surface.  Add some flour onto the top of the dough, then pat it out into a large circle – about 12 inches in diameter.  Sprinkle with cinnamon. I also added a little bit of extra sugar in this layer for fun.  
Fold in the edges of the dough to cover the cinnamon, creating a layer of cinnamon in the middle of the dough.  Pat it out to a disk, about 7-8 inches in diameter.  Cut the disk into 6 pieces like a pie.
Separate the pieces and put them on a silpat or parchment lined baking sheet.  Bake at 400 degrees for 15-17 minutes.
To make the glaze, stir together maple syrup and powdered sugar.  Drizzle the glaze over the hot scones, then top immediately with pecans.

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