MAPLE-PECAN SCONES
Provided by Ree Drummond : Food Network
Time 1h5m
Yield 8 scones
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.
- Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.
- Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined.
- Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!
- With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges.
- Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing.
- In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving.
MAPLE-PECAN SCONES
This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.
Provided by Michaunp
Categories Scones
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk cream and 3 tablespoons maple syrup together in a bowl.
- Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
- Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
- Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
- Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
- While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
- Drizzle glaze over scones.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 40.2 g, Cholesterol 59.8 mg, Fat 23.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 342.3 mg, Sugar 13.5 g
MAPLE-PECAN SCONES
Categories Bread Milk/Cream Nut Breakfast Brunch Bake Pecan Fall Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Stir in chopped pecans.
- Whisk cream, egg yolks, and maple extract in medium bowl to blend. Pour over flour mixture; stir until moist clumps form. Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns. Pat dough out to 1/2-inch-thick round. Using 2-inch-diameter fluted cutter, cut out scones. Gather scraps. Pat out dough and cut out additional scones. Transfer scones to prepared baking sheet. Brush with egg glaze.
- Bake until scones are browned and tester inserted into center comes out clean, about 16 minutes. Cool slightly. Serve warm or at room temperature.
PECAN MOLASSES SCONES
These are wonderful hot and spread with lemon curd, but you can use whatever you wish. This was one of our favorites for breakfast when our girls were home and the recipe came from a Gourmet in 1984
Provided by waynejohn1234
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Sift together dry ingredients.
- Cut in butter until it resembles coarse meal and stir in pecans.
- In a small bowl, beat together egg, molasses and 1/3 cup of buttermilk until mixture is combined well.
- Add to the dry ingredients and adding more buttermilk if necessary to produce a slightly sticky but manageable dough.
- Knead lightly on a well flour board.
- Cut out rounds with a 2 inch cutter dipped in flour and place on a cookie sheet lined with baking parchment (molasses burns easily).about 3/4 inch thick.
- Brush tops with remaining egg and water beaten together.
- Bake at 425 for about 15 minutes
- Please check from time to time because ovens differ.
Nutrition Facts : Calories 203.1, Fat 11.1, SaturatedFat 4, Cholesterol 45, Sodium 217.2, Carbohydrate 22.4, Fiber 1.2, Sugar 4.9, Protein 4.2
More about "pecan molasses scones food"
CINNAMON-PECAN SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (12)Total Time 32 minsServings 15Calories 280 per serving
- Preheat the oven to 400°F. Line (or lightly grease) a baking sheet with parchment paper., In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips., Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing., In a separate bowl, beat together the buttermilk, eggs and vanilla., Pour the wet ingredients over the dry ingredients, and stir to combine., Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together., Pat it into a rectangle about 8" x 10", and cut the dough into 2" to 3" diamonds or squares with a sharp knife., Place the scones on an ungreased cookie sheet, and bake in a preheated 400°F oven for 12 to 14 minutes, until they're golden brown.
- Remove them from the oven, and serve warm., Store, well-wrapped, on the counter for 2 days, or freeze for up to a month.
OATMEAL, MAPLE & PECAN SCONES - ONCE UPON A CHEF
From onceuponachef.com
INA GARTEN’S CHOCOLATE PECAN SCONES RECIPE | BON …
From bonappetit.com
5 SCONE RECIPES TO BAKE ALL YEAR ROUND - SOUTHERN LIVING
From southernliving.com
KETO MAPLE OAT NUT SCONES - LOW CARB, GLUTEN-FREE
From joyfilledeats.com
PALEO PECAN PIE SCONES - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
PUMPKIN PECAN SCONES WITH MAPLE GLAZE - COOKIE AND KATE
From cookieandkate.com
PECAN AND MOLASSES SCONES WITH VANILLA GLAZE | RECIPES, VANILLA …
From pinterest.ca
BUTTERY FLAKEY MAPLE PECAN SCONES | FEASTING AT HOME
From feastingathome.com
MOLASSES-GLAZED PECAN SCONES RECIPE | BON APPéTIT
From bonappetit.com
BAKERY DELIVERY NEAR ME IN WARRENTON, VA - ORDER DESSERT, CAKE, …
From local.safeway.com
RED TRUCK BAKERY - BAKERY, PIES AND CAKES, WE SHIP NATIONWIDE
From redtruckbakery.com
BEST MOLASSES GLAZED PECAN SCONES RECIPES
From alicerecipes.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
MAPLE PECAN SCONES WITH MOLASSES GLAZE - GONNA WANT …
From gonnawantseconds.com
CRANBERRY PECAN OATMEAL COOKIES - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
BROWN SUGAR-PECAN SCONES RECIPE | MYRECIPES
From myrecipes.com
THE 5 BEST CHINESE RESTAURANTS IN WARRENTON (UPDATED 2023)
From tripadvisor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love