Jumbo Maple-Pecan Scone

  3.8 – 6 reviews  • Easy Brunch Recipes
Level: Easy
Total: 50 min
Prep: 25 min
Cook: 25 min
Yield: 8 servings

Ingredients

  1. 3/4 cup buttermilk, plus more for brushing
  2. 1 teaspoon vanilla extract
  3. 2 1/4 cups all-purpose flour, plus more for dusting
  4. 1/4 cup granulated sugar
  5. 1 tablespoon baking powder
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon grated orange zest
  8. 1/4 teaspoon freshly grated nutmeg
  9. 1/2 teaspoon ground cinnamon
  10. 1/2 teaspoon kosher salt, plus a pinch
  11. 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
  12. 1/2 cup pecan pieces, toasted
  13. 1/4 cup confectioners’ sugar
  14. 3 tablespoons maple syrup

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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

Austin Allen
So soft and the favors yummy. This will be a Sunday breakfast item
William Benson
This is a tasty recipe, but I have tried making these twice and the I cannot get them tender the way scones should be.
Jamie Evans
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!
Denise Johnson
This is the best I had
Judy Bryant
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.
Christian Roach
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.

 

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