At least once over the weekend I bake something for breakfast. Sometimes it’s pancakes, a coffee cake, caramel rolls etc. but often enough, I make scones. About 4 years ago I found this recipe on Allrecipes and haven’t bothered to look for another scone recipe. This one always turns out flaky and moist, unlike many scones I have eaten that are mealy, bland and very dry. Any time I make a flavored scone, it is a variation of this recipe. The most recent issue of Food Network Magazine has a recipe for a Maple Pecan Scone and so I had to try it. This is my version:
Maple Pecan Scones
3 C. all-purpose flour
½ C. sugar
5 tsp. baking powder
½ tsp. salt
1/2 tsp. orange zest
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 C. chopped pecans
¾ C. unsalted butter
1 egg, beaten
1 C. milk plus additional for brushing
1/4 C. confectioners sugar
3 T. maple syrup
Preheat oven to 400 degrees. Lightly grease a baking sheet or line it with a silicone baking mat.
In a large bowl, combine flour, sugar, baking powder, salt, orange zest, spices and pecans. Cut in butter. Mix the egg and milk in a small bowl. Stir into flour mixture until just moistened.
Turn dough onto a floured surface and knead briefly. Form dough into a ½ inch thick round. Cut into 8 wedges and place on prepared baking sheet. Brush tops with milk.
Bake 15 minutes. Allow to cool about 10 minutes. Mix glaze and pour into a plastic zip-top bag. Snip one corner off the bag and pipe the glaze in a criss-cross pattern over each scone.
Serve immediately. Keep any leftovers in an airtight container for just a few days. May freeze unbaked scones for later use.