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Maple Pecan Scones

January 19, 2008

Maple Pecan Scones


2 cups unbleached all purpose flour
1/3 cup plus 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, diced
3/4 cup chopped pecans, plus whole pecans for the tops of each scone
1/2 cup chilled buttermilk
2 1/2 tbsp maple syrup
1 large egg yolk
1 teaspoon vanilla extract


Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and rub in with fingertips until coarse meal forms. Mix in chopped pecans. Whisk buttermilk, egg yolk, vanilla extract, and maple syrup in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thick disk. Cut disk like a pie into 8 wedges. Place each wedge on a cookie sheet covered with parchment paper, spacing evenly apart. Press a whole pecan lightly into the top of each scone. (At this point, you can refrigerate the sheet, covered, overnight and bake the next morning if you’d like.)

Preheat oven to 400 degrees F. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.

Makes 8.

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