Luckily,
food blog search, one of my favorite online sources for recipes, turned up just the kind of recipe I'd been hoping for. Better yet, it comes from one of my favorite new blogs,
The Wednesday Chef, written by Luisa Weiss, a half America-half Italian girl who was raised in Germany but lived in NYC until she moved back to Berlin a couple of years ago. Her complicated cultural heritage appears to have given her a deep appreciation for food - both her recipes and photos are to die for.
Luisa attributes this scone recipe to the
Samuel Sewall Inn in MA (via a NYTimes article a number of years back.) The only change I made to this recipe was the addition of a maple glaze. And, if I do say so, myself, it is an excellent addition - it really kinda makes the scones.
The combination of maple and pecan is pretty incredible - sweet, nutty, slightly smokey. They're also quick and easy to make - one of my requirements for anything I bake these days.
I think you'll like these. Give 'em a try.
-- print recipe --
Maple Pecan Scones
Makes 8 scones
Ingredients
For the scones:
* 1 cup whole wheat flour
* 1 cup white flour
* 2 Tbsps packed brown sugar
* 2 tsps baking powder
* 1/4 tsp salt
* 1 stick of butter
* 1/2 cup chopped toasted pecans or walnuts
* 1/3 cup pure maple syrup
* 1 large egg
* 2 Tbsps milk or as needed
For the glaze:
* 1 Tbsp unsalted organic butter
* 1/8 cup maple syrup
* 1/2 cup confectioners sugar
Directions
1. Preheat the oven to 400 degrees. In a large bowl, combine both flours, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissor-fashion, cut the butter into flour mixture until it resembles fine crumbs or coarse meal.
2. Add the nuts. Stir in the maple syrup and egg and just enough milk so that the dough leaves side of bowl and forms a ball. Turn the dough onto a Silpat or parchment-paper-lined baking sheet and pat (with floured hands) into an 8-inch disk; cut into wedges, but do not separate.
3. Bake until golden brown, about 25 minutes. Immediately remove from baking sheet and carefully separate. Let cool. While the scones are cooling, make the glaze.
4. Heat the butter and syrup in a small saucepan over medium heat. Remove from heat and whisk the confectioners sugar into the warm mixture. Continue to stir until smooth (there should be no lumps of sugar left) then drizzle over the scones.
These scones taste great on their own and even better toasted with a little butter.
You might also like:
5 comments:
These scones look great! they remind me of my favorite scones - the maple oat scones from starbucks.
You may have maple syrup on the brain but I have scones on the brain and these look amazing!
@Roxan, oats would be a nice addition for sure. @Sammie - thank you!
So… I want to make these but being Australian I have no idea how much a stick of butter is. Could you tell me in ounces please? I have a metric/imperial weighing scale (and I think all our measuring sizes are different too - our cup is a quarter of a litre, whereas I think an American cup is 220mls, just under a quarter of a litre. If you could give weight measurements for the recipes that would be really helpful for anyone out there not using the American imperial system. Thanks.
Hi Katinka,
a stick of butter is 4 ounces or 113 grams. I hope that helps! All the best, E
Post a Comment