Maple Pecan Scones Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">2 1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">120g toasted pecans, roughly chopped</li><li class="ingredients-single-item">80ml heavy cream, plus extra for brushing</li><li class="ingredients-single-item">60ml pure maple syrup (not pancake syrup)</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp demerara sugar (optional, for topping)</li><li class="ingredients-single-item">For the maple glaze:</li><li class="ingredients-single-item">120g icing sugar</li><li class="ingredients-single-item">3 tbsp pure maple syrup</li><li class="ingredients-single-item">1-2 tbsp milk or cream, as needed</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or bench scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. If your pecans aren't already toasted, spread them on a separate baking sheet and toast in the oven for 8-10 minutes until fragrant. Let them cool completely before chopping. Toasting intensifies the nuts' flavor and creates a more complex taste profile in your scones.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon until well combined. This even distribution ensures consistent flavor and proper rising throughout your scones.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work quickly to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pockets create steam during baking, resulting in those desirable flaky layers. If using a food processor, pulse 8-10 times just until coarse crumbs form, being careful not to overmix.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Fold the chopped toasted pecans into the flour-butter mixture until evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the heavy cream, maple syrup, egg, and vanilla extract until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together using a spatula or wooden spoon just until no dry flour remains. The dough should look somewhat shaggy and not completely smooth - this indicates you haven't overworked the gluten, which would result in tough scones.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Turn the dough out onto a lightly floured surface and gently pat it into a circle about 2.5cm (1 inch) thick. Don't knead the dough or use a rolling pin, as this will activate the gluten and make your scones tough. The less you handle the dough, the more tender your scones will be.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, like you're cutting a pizza. For the cleanest cuts, press straight down rather than dragging your knife through the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the wedges to your prepared baking sheet, placing them about 5cm (2 inches) apart to allow for spreading. Brush the tops with a little heavy cream, which creates a beautiful golden crust, then sprinkle with demerara sugar if using, for extra crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For extra flaky scones, place the baking sheet in the freezer for 15 minutes before baking. This re-chills the butter, which will create more steam and therefore more layers when baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 18-22 minutes until the scones are golden brown around the edges and firm to the touch. A toothpick inserted into the center should come out clean or with a few moist crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the scones cool on the baking sheet for 5 minutes, prepare the maple glaze. In a small bowl, whisk together the icing sugar and maple syrup until smooth. Add milk or cream a teaspoon at a time until you reach your desired consistency - it should be thick enough to hold its shape but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Transfer the scones to a wire rack set over a piece of parchment paper (to catch drips). While they're still warm but not hot, drizzle the glaze over the tops, allowing it to run down the sides. The warm scones will help the glaze to set with a beautiful sheen.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the glaze to set for about 10 minutes before serving. These scones are best enjoyed the day they're made but can be stored in an airtight container for up to 2 days. You can also freeze unglazed scones for up to 3 months - simply thaw and warm in the oven before glazing.</li></ol>