| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 40 min |
| Cook: | 25 min |
| Yield: | 8 scones |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 40 min |
| Cook: | 25 min |
| Yield: | 8 scones |
Ingredients
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, chilled
- 1/4 cup pecans, plus more for sprinkling
- 1 large egg
- 3/4 cup heavy cream
- 1 pound confectioners’ sugar
- 1/4 cup whole milk
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Splash of strongly brewed coffee
- Dash of salt
- 2 teaspoons maple flavoring or maple extract
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.
- Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.
- Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined.
- Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!
- With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges.
- Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they’re just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing.
- In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 789 |
| Total Fat | 40 g |
| Saturated Fat | 24 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 2 g |
| Sugar | 65 g |
| Protein | 7 g |
| Cholesterol | 125 mg |
| Sodium | 325 mg |
| Serving Size | 1 of 8 servings |
| Calories | 789 |
| Total Fat | 40 g |
| Saturated Fat | 24 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 2 g |
| Sugar | 65 g |
| Protein | 7 g |
| Cholesterol | 125 mg |
| Sodium | 325 mg |
Reviews
These are fabulous. I keep them in my freezer, they make terrific gifts.
I made these with some variations. I wanted to do a maple-cranberry nut scone that is popular on Martha’s Vineyard. And this approximated it pretty closely. I simply added “Craisins” (dried cranberries) into the mix, along with the Pecans. And it turned out great. I cut them into smaller portions, however, ending up with 16. Places out here sell scones for around $4.25 EACH and by the time you’ve left a tip, well… 5 bucks is gone each time. 🙂 So I wanted to make my own at home.
I took some of these to friends and they liked them even better than the ones at the Bakehouse. Some others said they made scones that never came out like this. The first ones I ever made came out like bland cardboard, & I gave up at that point. My niece I visited out in Illinois last Christmas had found Ree Drummond’s recipe here and we made them together on two occasions while I was there. They turned out really good… not sure why her frosting was purple, but, uh… there ya go! 🙂 Fantastic fun times thanks to Reed Drummond!!! Now if only I could find a great apple or cherry turnover recipe, I’d be all set!
Absolutely delicious, my first time making a scone. I agree with the others, you can 1/2 the icing receipe. I swapped out the heavy cream for buttermilk and coffee/maple extract for orange extract, this is better than a Panera Bread scone! I want to serve for a nice brunch soon and I will put each scone in its own ramekin, then drizzle the icing over the scone to keep it from running around the sheet pan.
I made this recipe exactly as described and loved it! The taste reminds me of Mexican wedding cookies. I agree that halving the icing recipe would be plenty for the eight scones.
I’ve never made scones before and I definitely need more practice. I should’ve used the advice of some of the other reviews and added more liquid. Next time I try to make this, I’ll add more heavy cream. I did take previous reviewers advice and I split the icing recipe in half. I’m glad I did because even half made quite a bit. My scones weren’t nice to look at but the flavor was amazing!!! I’ll still try to make this again.
This recipe was a failure. These were not scones. Flattened out. Taste was bad. This is my second Ree Drummond recipe failure. Won’t be using her recipes again.
This was my first attempt at making scones. The scones taste great, but my cooking technique will be improved upon next time. 🙂 After cutting the dough into wedges, I left them in the circle shape when I put them in the oven and they weren’t done at 24 minutes. So…I separated them and put them back in the oven for four more minutes. Much better! At the suggestion of several other reviewers, I made only half the suggested icing recipe and that was plenty. I plan on freezing at least half of this batch so my husband and I don’t eat them all in the next day or two!
I made these according to her cookbook, The Pioneer Woman Cooks. In that book it called for 5 teaspoons of baking powder. I cut that down to 3 knowing 5 was way too much. It also calls for a full teaspoon of salt. Cut that down a little to. Well needless to say my scones didn’t taste very well. Salty was an understatement. I hope in her next book she double checks her recipes more.
After reading the other reviews, I wish I would have added more liquid. I thought they were a bit dry, but so yummy with the maple glaze. I like the other reviewer’s idea to thin it out. I had a ton of it left over and put a LOT on the scones. I made the dough into two circles and got 16 scones out of the recipe. I wouldn’t want them any bigger. I could have even made them a bit smaller just for a tasty treat. I will definitely make these scones again!
If you don’t love maple, or a lot of glaze on your scones than you won’t love it. I live in the south and can not fine maple donuts so I LOVE these and so does everyone else in my family.