More of my favorites...

Tuesday, January 18, 2011

Maple pecan scones - from the Pioneer Woman Cooks

Let me just say, these may be the best scones I have ever had, and my mom said that yes, they are the best scones she has ever had.  They taste like a shortbread cookie and are covered with a fantastic maple glaze.

I would never expect anything less of the Pioneer Woman.

As I was baking these my stepsister Brittany came in to the kitchen and said, "It smells like a bakery in here."  Oh how I wish it were a real bakery! 

Maple Pecan Scones, from The Pioneer Woman Cooks

3 C all-purpose flour
1/3 C sugar
5 t baking powder
1 t salt
1/4 t salt
2 sticks butter, cold
1/4 C pecans, finely chopped
1 egg
3/4 C heavy cream

For the glaze

1 lb powdered sugar
1/4 C milk
4 T melted butter
Splash of strongly brewed coffee
2 t maple extract

Preheat oven to 350, and prepare a cookie sheet by spraying it with non-stick spray.  In a large bowl, mix your dry ingredients well.  Cut the cold butter into small pieces, place in to dry ingredients and cut the butter in to your flour mixture. 

Some of you may have a  special tool to cut butter in to flour.  I do not, so I used a potato masher.  Otherwise I would suggest softening the butter a tad and using an electric mixture.  Continue cutting/mixing until mixture resembles sand.

Add chopped pecans to your mixture.

Whisk egg and heavy whipping cream and add to mixture.

Stir until liquid and dry mixtures are just combined.

Transfer the dough on to a cutting board.  Using your fingers, form a large ball with the dough, but do not knead too much!  Now, using a rolling pin, roll the dough in to a 10-inch round.

Cut the round in to 8 equal pieces.

Place each scone on to your greased cookie sheet.

Bake for 22-26 minutes.  Do not let the edges get too brown!  Allow scones to cool on a cooling rack.  In the meantime, work on your maple glaze!  Combine all ingredients in a bowl, and mix until creamy.  Once the scones are cooled, drizzle your glaze over each scone.

Your glaze may be a bit lighter in color than mine.  That's okay!  I am sure it will be even more delicious!

I made these for a gathering with my family and my mom's sister Julie's family one morning.  The scones are quite large, so we were all breaking off pieces to eat.  When there was one scone left, Julie said that she probably ended up eating two.  Though I was breaking off small pieces as well, I am certain that I had at least two!  They were really that good.




  1. These were some of the best scones I've ever tasted. Nice work Katie!

  2. Why 1 t. salt, then 1/4 t. salt?