Chapter Text
Maple Pecan Scones
Scones:
- 2 3/4 cups all-purpose flour, plus more if needed for flouring
- 1/2 cup old-fashioned oats, ground in a food processor
- 1/3 cup brown sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 2 sticks (1 cup) cold unsalted butter, cut into cubes
- 1/2 cup pecans, finely chopped, plus more for sprinkling
- 3/4 cup heavy cream, plus more if needed
Preheat oven to 375
Grind the oats in a food processor.
Mix with flour, add remaining dry ingredients, then cut in butter with a pastry blender or two knives. Once the butter and flour have been mixed to resemble large crumbs, add in the nuts. Once incorporated, add in the cold cream. Mix together until it starts to come together as a shaggy dough.
Form into a large ball and roll into a circle about ¾ to 1 inch thick. Cut into 6-8 wedges and bake for 20ish mins.
Allow scones to cool completely.
Penuche Icing:
½ cup butter
- 1/2 cup (1 stick) butter.
- 1 cup firmly packed dark brown sugar.
- Pinch of salt.
- 1/4 cup half-and-half .
- 1 teaspoon pure vanilla extract.
- 2 cups sifted confectioners' sugar, or as needed.
Melt butter and add in sugar; bring to a boil. Boil for 2 minutes, then add half and half and salt. Return to boil, stirring constantly. Once boiling, remove from heat and add vanilla. Beat in powdered sugar until smooth. Pour over scones.
If you want, you can add a half tsp of maple flavoring to the frosting. I usually don’t.