Tuesday, March 6, 2012

Maple Pecan Scones

First, to a bowl mix together 3 cups flour, 1/3 cup sugar, 5 teaspoons baking powder, and 1 teaspoon salt.

Slice 2 sticks of unsalted butter..... 

....And cut it into the flour mixture.  Oh, and if you can find pecans in your pantry, measure 1/4 cup and finely chop them.

To small bowl, mix together 1 egg and 3/4 cup heavy cream. 

Pour that into the flour mixture.  Now this is very important: DO NOT OVER MIX.  If you over mix, the scones will be very hard.

So what ever you do, PLEASE do not over mix.

Plop the mixture onto a clean surface.  The mixture will be very crumbly, but these are scones!  Not cookies!  Just knead them just a LITTLE.

Roll the dough into a neat 10 inch round and 1/2 inch thick.  

Do you see those yellow spots?  That's the butter.   It's not supposed to look that way, but they sure tasted GOOD.

To cut the dough into scones, with a very sharp knife, cut a "x"  Then a  "+" see?
Bake those heavenly things for 22 minutes at 350.

To make the icing:
 To a small bowl, mix together 4 tablespoons melted butter,

2 tablespoons maple syrup, 1 pound powdered sugar, 1/4 cup milk, 1 dash of salt, and a splash of coffee.  I used vanilla instead of coffee, because we ran out.  BUT THIS ICING IS AMAZING BOTH WAYS.  Mix that together until thick.

 Here are the scones, all baked.

Drizzle some of the icing on the scones, 

 And you can just have it plain, (It's AMAZING THAT WAY!!)
Or you can have it with some berries. 

Here it is, the amazing, ABSOLUTELY non-British scones.  It has some icing, man.


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