MAPLE-PECAN SCONES
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
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
PECAN MOLASSES SCONES
These are wonderful hot and spread with lemon curd, but you can use whatever you wish. This was one of our favorites for breakfast when our girls were home and the recipe came from a Gourmet in 1984
Provided by waynejohn1234
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Sift together dry ingredients.
- Cut in butter until it resembles coarse meal and stir in pecans.
- In a small bowl, beat together egg, molasses and 1/3 cup of buttermilk until mixture is combined well.
- Add to the dry ingredients and adding more buttermilk if necessary to produce a slightly sticky but manageable dough.
- Knead lightly on a well flour board.
- Cut out rounds with a 2 inch cutter dipped in flour and place on a cookie sheet lined with baking parchment (molasses burns easily).about 3/4 inch thick.
- Brush tops with remaining egg and water beaten together.
- Bake at 425 for about 15 minutes
- Please check from time to time because ovens differ.
Nutrition Facts : Calories 203.1, Fat 11.1, SaturatedFat 4, Cholesterol 45, Sodium 217.2, Carbohydrate 22.4, Fiber 1.2, Sugar 4.9, Protein 4.2
MOLASSES-BOURBON PECAN PIE
This not-too-sweet take on a classic pecan pie is packed with crunchy toasted pecans mixed with the rich and robust flavor of molasses.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 tp 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vinegar and 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
- Meanwhile, make the filling: Position a rack in the lower third of the oven; preheat to 425 degrees F. Spread the pecans on a baking sheet and toast until darkened, about 8 minutes. Transfer to a plate and return the empty baking sheet to the lower oven rack. Melt the butter in a small skillet over medium heat and cook, stirring with a rubber spatula, until brown flecks appear, about 8 minutes; let cool slightly. Whisk the browned butter, eggs, brown sugar, molasses, bourbon and salt in a bowl. Scatter the toasted pecans in the prepared crust; pour in the brown sugar mixture.
- Put the pie directly on the hot baking sheet in the oven and reduce the temperature to 325 degrees F. Bake until the crust is golden brown and the filling is set, 45 to 55 minutes. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool at least 1 hour before serving.
MAPLE-PECAN SCONES
Provided by Ree Drummond : Food Network
Time 1h5m
Yield 8 scones
Number Of Ingredients 14
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
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
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.
More about "pecan molasses scones recipes"
CINNAMON-PECAN SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (12)Total Time 32 minsServings 15Calories 280 per serving
- Preheat the oven to 400°F. Line (or lightly grease) a baking sheet with parchment paper., In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips., Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing., In a separate bowl, beat together the buttermilk, eggs and vanilla., Pour the wet ingredients over the dry ingredients, and stir to combine., Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together., Pat it into a rectangle about 8" x 10", and cut the dough into 2" to 3" diamonds or squares with a sharp knife., Place the scones on an ungreased cookie sheet, and bake in a preheated 400°F oven for 12 to 14 minutes, until they're golden brown.
- Remove them from the oven, and serve warm., Store, well-wrapped, on the counter for 2 days, or freeze for up to a month.
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