Maple Pecan Scones

Ok, So who hasn't heard of Pioneer Woman....for real? She is... well, she's just awesome!! Anyway this recipe is adapted from her Maple pecan scones.

Here's a good shot of them:)

Maple Pecan Scones

For the scones:

3 c. all-purpose flour

1/3 c. sugar

5 t. baking powder

1 t. salt

{Unless you use salted butter then skip the salt.}

2 sticks butter, chilled

1/4 c. pecans chopped

1 large egg

1 c. heavy cream

Preheat the oven to 350* In a large bowl, stir together flour, sugar, baking powder, and salt {unless you skipped it;) }. Cut the butter into small cubes. Cut the butter into the flour until the mixture resembles crumbs. Finely chop the pecans and add them to flour mixture. In a small bowl mix the egg and cream and add to the flour mixture. Stir til just combined- the mixture will be pretty crumbly but keep truckin' it'll be fine and worth it I promise. Turn onto a cutting board or your counter top. With your hands push the mixture together into a large ball. Don't knead or press too much though, you don't want to mess with the gluten too much:) With a rolling pin very gently roll the dough into a 10-inch round about 3/4 inch thick. Instead of a large ball I just kinda flattened and shaped it into a round, flat disc and pressed it into shape. With a sharp knife cut the round into 8 equal sized wedges. Transfer the scones to a greased baking sheet and bake for 22 to 26 minutes, until the edges barely start to brown. Allow the scones to cool completely before icing.

Maple Icing

For the Icing:

1 lb. powdered sugar

1/4 c. whole milk

4 T. melted butter

A splash of strongly brewed coffee

dash of salt

2 t. maple flavoring or extract

In a medium bowl, stir the icing ingredients until smooth. I used my kitchen aid, I use it ALOT! Pour generously over scones. Now you could chop some more pecans to sprinkle on top- I didn't. Allow the icing to set before serving.

And there you have it, some ridiculously delicious scones that won't last long!

Enjoy!

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