Maple Pecan Whole Wheat Scones
Scones are a great anytime treat. With morning coffee, with a cappuccino at 11:00 or a cup of tea later in the day. What one can add to flavoring scones is endless. Nuts, dried fruit, different flour types and even cheese and other savory ingredients. Between the whole wheat flour and the chopped pecans these definitely have a very nutty flavor with the sweetness coming from the maple syrup and brown sugar. I've topped with a drizzle of maple glaze, but this isn't necessary. They are just as good without. This recipe make 8 scones and if you don't want to bake all at one time just wrap each unbaked scone in plastic wrap and place in a zip lock freezer bag. They may be frozen for up to a month. When you want them, just place on a parchment paper lined baking sheet and allow them to thaw for 20 minutes. Then bake as directed.
Ingredients
- 1/2 cup King Arthur Whole Wheat Flour (58g)
- 1 3/4 cup King Arthur All Purpose Flour (210g)
- 1/4 cup dark brown sugar – packed (55g)
- 1/4 cup granulated sugar (50g)
- 2 tsp baking powder (8g)
- 1/2 tsp salt (3g)
- 1/3 cup chopped toasted pecans (40g)
- 3/4 cup unsalted butter (171g)
- 1/3 cup heavy cream (80ml)
- 2 tbsp pure maple syrup (33g)
- 1 tsp Nielsen & Massey vanilla extract (4.3g)
Maple Glaze
- 1/2 cup powdered sugar (60g)
- 1 tbsp pure maple syrup (16g)
- 1 tsp cream (5g)
Instructions
- This recipe can certainly be done by hand, but is much easier with a food processor. After measuring or weighing all of your dry ingredients – flours, sugars, salt, baking powder and nuts – place them in the bowl of your food processor fitted with the chopping blade. Pulse to combine.
- Cut your cold butter into small pieces (about the size of a cherry) scoop into your food processor and again, pulse a few times until the pieces of butter are distributed throughout the dry ingredients.
- Mix together the cream, vanilla extract and maple syrup. Pour over your dry ingredients and pulse until the dough just about comes together. You want to avoid over mixing. At this point, the pieces of butter should be slightly larger than oatmeal flakes, and that's just about perfect.
- IF YOU ARE MIXING BY HAND, it is helpful to use a bladed pastry cutter or a large fork to mix in the butter and just like the food processor method, try to get the pieces slightly larger than oatmeal flakes. Once you have achieved that, add the buttermilk and using your hands, mix into a smooth ball. It is important that you do not over-mix, as this can lead to a tougher dough.
- Scrape the dough onto a sheet of parchment paper or plastic wrap. Pat in into a disc shape. If the dough is soft or a bit warm, it's best to place it in the refrigerator for about 20 minutes.
- Once the dough has chilled a bit, place on a lightly floured surface and roll out into a circle about 8" to 8 1/2" in diameter and about 1/2" thick. Use a soft pastry brush to brush the top with a slight coating of cream. You may also wish to sprinkle of bit or course sugar over the top.Cut into 8 triangles (isosceles) and place on a parchment paper lined baking sheet. Leave about 3 inches between each as they do spread.Bake in your preheated 375° oven for 12 to 15 minutes or until browned around the edges and have slight cracking on the surface.
- If you are using the Maple Glaze, wait until the scones have cooled before drizzling across the top.
- Unbaked scones may be wrapped in plastic wrap, place in a ziplock bag and frozen for up to 4 weeks.
Maple Glaze
- Mix the powdered sugar, maple syrup and cream until it forms a smooth, slightly thick glaze. If it is too thick, just add a bit more of the maple syrup.
- Once the scones have cooled use a small whisk or the tines of a fork to drizzle a bit of the glaze over the top of the scones. You may also spoon the glaze into a small plastic bag and cut just a snip from one of the bottom corners. This works as a great one-time use pastry bag.
Notes
Unlike cake recipes where you want your ingredients to be at room temperature, scones need ingredients to be cold. It is important that the butter, cream and eggs are straight from the refrigerator. The raw scone dough should also be slightly chilled before setting them in your preheated over to bake.