Need a treat for 2? This flaky and moist scone recipe is scaled to make 4 perfect maple-pecan goodies topped with a super simple glaze.
Whether you need a little comfort food like I did this morning to offset a week of illness or a little treat to enjoy with your morning coffee or tea or just love a great scone this is the recipe for you.
A few basic ingredients you probably have in your kitchen and a food processor and you are good to go. Even without a food processor you can whip these up in minutes. Enjoy your first cuppa tea/coffee while they bake and kick back with a warm maple pecan scone with maple glaze sipping on your second!
The only thing that would possibly improve on these would be enjoying them with a friend while wrapped up in cozy clothes on this cold Ontario day.
Serves 2 – makes 4 scones. Recipe from America’s Test Kitchen.
Preheat oven to 375F. Parchment line a baking sheet.
1/2 cup heavy or whipping cream
2 1/2 tablespoons pure maple syrup (divided)
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons butter, COLD, cut into 1/4-inch pieces
1/4 cup pecans, toasted and chopped
3 tablespoons icing sugar
Combine cream and 1 1/2 tablespoons maple syrup in small bowl and set aside.
In a food processor pulse the flour, baking powder and salt to combine. Sprinkle the butter on top and pulse 6-10 times until mixture resembles coarse meal with some pea sized pieces of butter.
Empty flour/butter mixture into a medium bowl and add in the cream/maple syrup. Using a rubber spatula stir together until a dough begins to form.
Turn out to lightly floured surface and knead together until a sticky ball of dough forms. Pat out to approximately 3/4-inch thick round and use a bench scrapper to cut into 4 equal portions. Place slightly apart on baking sheet and bake 20-25 minutes until brown on bottom and golden on top. Remove from oven and cool before glazing.
For Glaze – combine 3 tablespoons of icing sugar and the remaining tablespoon of maple syrup. Drizzle on scones.