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  • Writer's pictureDeby Hogue

Maple Pecan Scones

I was bored today so I baked, that happens to me I start thinking about food and how I can make it different in some way. I really should get a job.

Now I need to give all these away I just had one and they are big and I ate the whole thing and now I am paying for it. I tourture my stomach sometimes. Anyway Scones are not a to sweet treat and they have a great mouth feel as in lots of butter usually does that to you. You put something in your mouth and you can immediately know it's the butter that makes you happy.

Maple Pecan Scones

This is me standing on a bench trying to get an overhead photo and not break a hip.

3 cups flour

4 Tablespoons packed dark brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks of unsalted butter chilled and cut into 1/2 inch pieces

1/2 cup plus 6 Tablespoons whipping cream

About 1/2 cup toasted pecans chopped and more for the top.

1/2 cup plus 2 Tablespoons of Maple syrup

2/3 cup (about) powdered sugar.

Preheat oven to 375 degrees. Whisk flour, 2 Tablespoons of dark brown sugar, baking soda, baking powder and salt in a large bowl and blend. Add the butter and rub into the flour mix with your fingers until it looks like coarse meal. Stir 1/2 cup of whipping cream and 1/2 cup maple syrup in a small bowl and mix. Gradually add the cream mixture to the flour mixture and stir just until dough comes together and adding more of the cream by Tablespoons full if dough is dry. Add in the 1/2 cup of toasted pecans.

Turn dough out onto a lightly floured surface. Knead dough gently until smooth, this will only be about 5 turns of the dough. Using floured hands pat the dough into a 8 inch circle and cut into 8 wedges. Transfer the wedges to a parchment lined cookie sheet.

Bake for about 20 minutes or until golden and a toothpick comes out clean.

As the scones cook mix the remaining 2 Tablespoons of brown sugar, 6 Tablespoons of whipping cream and the last 2 Tablespoons of maple syrup in a medium bowl to blend, whisk in enough powdered sugar to form a thick glaze.

Drizzle on top of warm scones and sprinkle on more chopped pecans, let set and enjoy with a friend with tea or coffee.

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