MAPLE PECAN SCONES by NancyC
Makes 6 scones

1 1/2 cups all-purpose unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter
1 large egg
1 teaspoon maple extract
1/4 cup sour cream
2 Tablespoons pure maple syrup, divided
3 Tablespoons milk, divided
3/4 cup chopped pecans, plus a little more for sprinkling on top
1 cup powdered sugar

In large bowl, whisk together flour, baking powder, cinnamon, sugar, and salt. Cut cold butter into small cubes and work the butter into the flour mixture using a pastry cutter, until mixture is crumbly.

In small bowl, whisk together egg, maple extract, sour cream, 1 Tablespoon of the milk, and 1 Tablespoon of the maple syrup. Add this to the flour mixture, stirring until almost combined. Add 3/4 cup of the chopped pecans and fold into dough until just combined.

Turn dough out onto a floured surface and shape into a 7″ diameter disk, about 1/2 to 3/4″ thick. If dough is too sticky, knead a little more flour into it. Use sharp knife to cut disk into 6 wedges. Arrange wedges 1/2″ apart on a small rimmed backing sheet lined with parchment paper. Chill, uncovered, for 20 minutes.

Lightly brush tops of scones with 1 Tablespoon of the milk. Bake at 350˚F for 22 to 25 minutes, until lightly golden. Cool on baking sheet 10 minutes.

For glaze, whisk together powdered sugar, remaining 1 Tablespoon of maple syrup, and remaining 1 Tablespoon of milk. Note: This will make a thick glaze—if you’d like it thinner, just add a little more milk. Drizzle icing over warm scones and sprinkle with chopped pecans if desired. Let glaze set, then serve.

Recipe from NancyC | nancy-c.com