| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 3/4 cup buttermilk, plus more for brushing
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt, plus a pinch
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
- 1/2 cup pecan pieces, toasted
- 1/4 cup confectioners’ sugar
- 3 tablespoons maple syrup
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside.
- Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal.
- Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.)
- Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.
- Mix the confectioners’ sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 394 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 5 g |
| Cholesterol | 47 mg |
| Sodium | 263 mg |
Reviews
So soft and the favors yummy. This will be a Sunday breakfast item
This is a tasty recipe, but I have tried making these twice and the I cannot get them tender the way scones should be.
YES….excellent. I added some cherry juice soaked craisins. ALSO the topping I made out of only maple syrup and finely chopped candied ginger, mixed together and sprinkled over the top, then put back in the oven for about 4-5 minutes. MMMMM!
This is the best I had
I used a scale to check the ratio, and yes, I would reduce the flour slightly. However, the finished scone was wonderful – crunchy crust, tender interior, and amazing flavour . Will definitely make this again.
This one is easy but the ratio of buttermilk and butter is low. The score came out too dry, for a “Jombo” one is even worse. If I am going to try this again, I will change the ratio.