Categories: Breakfast, bread, not tried

Ingredients

• For the Scones:
• 3 cups all-purpose flour
• 1/3 cup sugar
• 5 tsp baking powder
• 1 tsp salt
• 1/2 pound (2 sticks) unsalted butter, chilled
• 1/4 cup pecans, plus more for sprinkling if desired
• 1 large egg
• 3/4 cup heavy cream
• For the Maple Icing:
• 1 pound powdered sugar
• 1/4 cup whole milk (I didn’t have whole milk so I used 1/8 cup heavy cream and 1/8 cup skim milk. It worked fine)
• 4 tbs butter, melted
• splash of strongly brewed coffee
• Dash of salt
• 2 tsp maple flavoring or maple extract (I didn’t have this but I used maple syrup and it worked great)

Directions

1. Preheat the oven to 350 degrees.

2. Stir together the flour, sugar, baking powder and salt.

3. Cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.

4. Finely chop the pecans and stir into the flour mixture.

5. Mix the egg & cream together and stir into the flour mixture until just combined.

6. Turn the mixture onto a cutting board and push it together into a large ball. Don’t knead too much—only until it sticks together.

7. Gently roll the dough into a 10-inch circle and cut the round into eighths. PW recommends that in order to have perfect eighths, you could first cut an X and then cut a plus sign. I agree!

8. Transfer your wedges to a baking sheet that has been lightly sprayed and bake for 22 to 26 minutes, or until golden brown.

9. Allow the scones to cool completely.

10. . Meanwhile, whip your glaze together and pour generously over each scone. Sprinkle with chopped pecans if you want

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