Maple Pecan Scones Recipes

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MAPLE PECAN SCONES



Maple Pecan Scones image

Make and share this Maple Pecan Scones recipe from Food.com.

Provided by Sarah J

Categories     Scones

Time 25m

Yield 16 serving(s)

Number Of Ingredients 9

3 1/2 cups all-purpose flour
1 cup pecans or 1 cup walnuts
1/2 cup Splenda sugar substitute
4 teaspoons baking powder
1 teaspoon salt
2/3 cup butter, slightly softened
1 cup milk
1/2 cup cozy cottage sugar-free syrup
1/2 cup unsweetened applesauce

Steps:

  • Preheat oven to 425 degrees.
  • Grease a large baking sheet.
  • In large bowl combine flour, pecans, baking powder and salt.
  • Cut in butter until mixture is crumbly.
  • Combine milk, 1/3 cup Cozy Cottage® Sugar Free Syrup, and applesauce and add to dry ingredients.
  • Mix lightly with a fork until mixture clings together and forms a soft dough.
  • Turn out onto a floured surface and knead gently 5-6 times.
  • Divide dough in half.
  • With lightly floured rolling pin, roll one half of the dough into a 7" round.
  • Cut into 8 wedges.
  • Repeat with the remaining half.
  • Place scones on greased baking sheet.
  • Pierce tops with tines of fork.
  • Brush tops with remaining syrup.
  • Bake scones 15-18 minutes or until golden brown.
  • Sprinkle with a pinch of Splenda®, if desired.
  • Serve warm with butter or your favorite spread.

MAPLE-PECAN SCONES



Maple-Pecan Scones image

Categories     Bread     Milk/Cream     Nut     Breakfast     Brunch     Bake     Pecan     Fall     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 12

Number Of Ingredients 10

2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1/2 cup toasted chopped pecans
3/4 cup whipping cream
2 large egg yolks
1 1/4 teaspoons maple extract
1 egg, beaten to blend with 1 teaspoon water (for glaze)

Steps:

  • Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Stir in chopped pecans.
  • Whisk cream, egg yolks, and maple extract in medium bowl to blend. Pour over flour mixture; stir until moist clumps form. Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns. Pat dough out to 1/2-inch-thick round. Using 2-inch-diameter fluted cutter, cut out scones. Gather scraps. Pat out dough and cut out additional scones. Transfer scones to prepared baking sheet. Brush with egg glaze.
  • Bake until scones are browned and tester inserted into center comes out clean, about 16 minutes. Cool slightly. Serve warm or at room temperature.

MAPLE-PECAN SCONES



Maple-Pecan Scones image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 8 scones

Number Of Ingredients 14

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

Steps:

  • 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.

MAPLE-PECAN SCONES



Maple-Pecan Scones image

This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.

Provided by Michaunp

Categories     Scones

Time 55m

Yield 8

Number Of Ingredients 10

1 cup heavy cream
3 tablespoons maple syrup
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
½ cup chopped pecans, toasted
¼ cup confectioners' sugar
2 tablespoons confectioners' sugar
2 tablespoons maple syrup

Steps:

  • Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Whisk cream and 3 tablespoons maple syrup together in a bowl.
  • Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
  • Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
  • Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
  • Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
  • While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
  • Drizzle glaze over scones.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 40.2 g, Cholesterol 59.8 mg, Fat 23.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 342.3 mg, Sugar 13.5 g

JUMBO MAPLE-PECAN SCONE



Jumbo Maple-Pecan Scone image

Provided by Food Network Kitchen

Time 50m

Yield 8 servings

Number Of Ingredients 14

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

Steps:

  • 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.

CANADIAN MAPLE SCONES



Canadian Maple Scones image

These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.

Provided by jowolf2

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 cup coarsely chopped walnuts, divided
3 tablespoons all-purpose flour
3 tablespoons packed light brown sugar
2 tablespoons cold butter
2 cups all-purpose flour
2 tablespoons packed light brown sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup cold butter
⅓ cup maple syrup, or as needed
1 egg
2 tablespoons milk, or as needed
1 cup whipped cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
  • Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
  • Increase oven temperature to 375 degrees F (190 degrees C).
  • Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
  • Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
  • Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
  • Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.
  • Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 46.2 g, Cholesterol 82.2 mg, Fat 30.5 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 13.7 g, Sodium 280.9 mg, Sugar 16.8 g

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Top Asked Questions

How to bake scones with maple glaze?
Bake scones for 15-17 minutes, or until scones are slightly golden brown. Cool scones on a wire cooling rack. While the scones are cooling, make the maple glaze. In a small saucepan, add butter, maple syrup, and heavy cream. Heat over medium until butter is melted and ingredients are combined, stirring occasionally.
How to cook maple syrup scones in microwave?
While the scones are baking, make the maple glaze: place maple syrup, half and half, butter and brown sugar in a medium size microwave-safe bowl. Cook on high power for 1 minute, then whisk well to smooth out any lumps. Cook for another minute or until mixture is vigorously bubbling.
What is the best way to serve Canadian maple Scone?
Canadian Maple Scones. These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.
How do you make scones from Scone dough?
Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional one tablespoon of heavy cream.

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