Categories: Sweet Breads- Coffee Cakes

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1 cup plus 1 Tbsp. cold heavy cream
• 5 Tbsp. cold unsalted butter, cut into cubes
• 1 tsp. maple extract
• 1/2 cup toasted chopped pecans
• 1 Tbsp. maple syrup
• Glaze:
• 1 1/2 cups powdered sugar
• 3 Tbsp. plain Greek yogurt
• 2 tsp. vanilla extract
• 2 tsp. ground cinnamon

Directions

1. Preheat oven to 450 degrees and line a baking sheet with parchment paper or a silicon baking mat. Set aside.

2. In large bowl whisk together the flour, baking powder, salt and ground cinnamon.

3. In a small bowl or measuring cup, whisk together one cup of heavy cream and the maple extract. Set aside.

4. To the dry ingredients, add the cold butter and ,using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse cornmeal.

5. Stir in the toasted pecans. Using a wooden spoon, stir in the heavy cream mixture just until a dough ball forms.

6. Turn the dough out onto a lightly floured counter and knead 6 to 8 times, just until a ball is formed.

7. Press into 9-inch circle, then slice into 8 even triangles.

8. Place the triangles onto the prepared baking sheet.

9. In a small bowl, stir together the tablespoon of cream and tablespoon of maple syrup. Brush onto the scones as a wash.

10. Bake the scones for 13 to 16 minutes until browned and golden on top.

11. Remove from the oven and allow to cool for about 20 minutes before glazing.

12. To make the glaze, whisk together the Greek yogurt, vanilla extract and cinnamon.

13. Whisk in the powdered sugar until a glaze is formed.

14. When the scones have cooled, gently dip them into the glaze.

15. Serve immediately or allow to sit overnight for the glaze to harden.

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