Last weekend we had friends over for a really casual brunch. I created a new scone recipe that has a great warm, cozy feel that is perfect for Autumn... Cinnamon Maple & Pecan. Yum. It had the tastes of a pecan roll, but with the dense, buttery, crumbly and flaky qualities of the beloved scone. Really great for a cold, brisk Fall morning... it might be one of my new favorite flavor combinations.
6 scones
2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
2 tablespoons of cinnamon
1 cup confectioners' sugar
2 tablespoons of real maple syrup
1/4 cup of chopped pecans
In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added.
Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a large circle - about 12 inches in diameter. Sprinkle with cinnamon. Fold in the edges of the dough to cover the cinnamon, creating a layer of cinnamon in the middle of the dough. Pat it out to a disk, about 7-8 inches in diameter. Cut the disk into 6 pieces like a pie.
Separate the pieces and put them on a silpat or parchment lined baking sheet. Bake at 400 degrees for 15-17 minutes.
To make the glaze, stir together maple syrup and powdered sugar. Drizzle the glaze over the hot scones, then top immediately with pecans.
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