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Maple-Glazed Pecan Scones

Servings: 12
Author: Shawn

Ingredients

For the scones

  • 107 g all-purpose flour (3/4 cup + 1 tsp)
  • 196 g cake flour (1 1/2 cups + 1 Tbs)
  • 8.1 g baking powder (1 1/2 tsp + 1/8 tsp)
  • 1.6 g baking soda (3/8 tsp)
  • 3 g ground cinnamon (1 tsp)
  • 27 g brown sugar (packed 2 Tbs + 3/4 tsp)
  • 3.6 g kosher salt (1 tsp)
  • 132 g cold unsalted butter, cut into 1/4-inch cubes (9 Tbs + 1 tsp)
  • 71 g heavy cream (1/4 cup + 1 Tbs)
  • 69 g crème fraîche or homemade sour cream (1/4 cup + 1 Tbs) (see note)
  • 90 g chopped pecans (3/4 cup)

For the glaze

  • 60 g confectioners’ sugar (1/2 cup)
  • 50 g maple syrup (~1/4 cup)

Instructions

For the scones

  • Sift the flours, baking powder, baking soda, cinnamon, and sugar into the bowl of a stand mixer fitted with the paddle attachment. Add kosher salt and mix for about 15 seconds.
  • Add butter pieces and pulse to start combining, then mix on low until butter is completely incorporated, about 3 minutes. If there are visible butter pieces remaining, break them up and mix in with your fingers.
  • With mixer on low, slowly add cream and crème fraîche. Mix until all ingredients are moistened and dough forms around the paddle, about 30 seconds.
  • Add pecans and pulse until mixed.
  • Turn dough out onto a work surface, and, using the heel of your hand and a dough scraper, press the dough together and form a 7x9-inch rectangle. Wrap in plastic, and refrigerate for 2 hours.
  • Cut dough lengthwise to form two 9x3 1/2 inch strips, then cut each strip into 6 bars, each 3 1/2 x 1 1/2 inches in size. Place on a baking sheet lined with a silicone baking mat or parchment, wrap in plastic, and freeze at least 2 hours, preferably overnight.
  • (Once frozen, the scones can be placed in a plastic bag and kept frozen for a month.)
  • Preheat oven to 350°F. Place a rack in the center of the oven and line a baking sheet with parchment or silicone baking mat.
  • Arrange frozen scones on baking sheet, leaving about an inch of space between them.
  • Bake 33 to 36 minutes, rotating front to back halfway through, or until scones are golden brown.
  • Let scones cool completely on the baking sheet.

For the glaze

  • Place confectioners' sugar in a small shallow dish. Add maple syrup about a tablespoon at a time, stirring after each addition, until you have a thick liquid.
  • Dip the top of each scone in the glaze, and place back on the baking sheet. Let dry for about 15 minutes before serving.

Notes

Making crème fraîche or homemade sour cream is super simple. Consider trying it.