Ingredients
8
8 servings
- •1 cup heavy cream
- •3 tablespoons maple syrup
- •2 cups all-purpose flour
- •3 teaspoons baking powder
- •0.5 teaspoon salt
- •5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
- •0.5 cup chopped pecans, toasted
- •0.25 cup confectioners' sugar
- •2 tablespoons confectioners' sugar
- •2 tablespoons maple syrup
Instructions
- Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk cream and 3 tablespoons maple syrup together in a bowl.
- Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
- Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
- Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
- Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
- While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
- Drizzle glaze over scones.
Nutritional Facts
Per 8 servings
- Calories: 383
- Carbohydrate: 40g
- Fat: 23g
- Fiber: 2g
- Protein: 5g
- Sugar: 14g
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