Maple Pecan Scones

I actually made, and photographed, these scones last night but I decided to make them again today because I wasn’t 100% satisfied with yesterday’s results. (Luckily I only had to re-photograph the final product.)

I have always liked this recipe but I decided it just to change the recipe just a bit – and I’m really pleased with “My Second Attempt” as these scones are g.o.o.d. !!  (Last night the dough was too sticky to work with, and I thought the scones had too much salt and not enough sugar.)

Actually, scones aren’t meant to be overly sweet. Usually the sweetness comes from the jam & clotted cream the British like to spread on their scones. I LOVE British High Tea. Here’s a typical High Tea menu – finger sandwiches, scones with clotted cream and preserves, plus cakes and pastries. All accompanied, of course, by a variety of teas.

Here’s a true story concerning scones. On one of my trips to London I stopped at a lovely but very casual tea room. While I was perusing a case full of various types of scones, I mentioned to the gentleman helping me, “There’s a fly in the case”. “Excuse me madam, those are raisins”. “OK”, says I, “Well then, one of your “raisins” is flying”.

Oven at 400F     Bake for 14 – 16 minutes

Ingredients  

Feel free to add some chocolate chips or raisins…. but I wouldn’t recommend adding any “flying” raisins !!

  • 1 cup chopped pecans – or walnuts   (You’ll need a bit of  chopped nuts to sprinkle on top once the scones are cooked.)
  • 1/4 cup maple syrup – or maple-flavored syrup
  • 2 cups …..PLUS 2 Tbs. flour    ++ The amount of flour used depends on many factors. You many not need the extra 2 Tbs.
  • 1/4 cup sugar
  • 2 tsp. baking POWDER
  • 3/4 tsp. salt
  • 1/2 tsp. baking SODA
  • 1/3 cup butter, softened just a bit
  • 3 Tb. milk
  • 2 large eggs
  • 1 Tb. distilled white vinegar – Don’t skip the vinegar !!
  • 1 cup confectionary sugar
  • 2 Tb. milk

Mix 1 cup chopped pecans with 1/4 cup maple syrup in a small bowl, and set aside. In a large bowl mix 2 cups PLUS 2 Tbs. flour, 1/4 cup sugar, 2 tsp. baking POWDER, 3/4 tsp. salt and 1/2 tsp. baking SODA. With a pastry blender – or two knives used scissor fashion – cut in butter until the flour mixture resembles tiny crumbs.

Add the pecan/maple syrup mixture to the bowl and throughly mix in.

Maple Syrup, Pecans and Flour Mixture

In a small bowl, mix 3 Tb. milk, 2 large eggs and 1 Tb. distilled white vinegar.

Egg, Vinegar and Milk Mixture

Stir milk/eggs/vinegar into flour/pecan mixture until ingredients are just blended. You don’t want to over mix and have the scones come out tough.

Preheat oven to 400 F. Turn out dough onto a dish towel which has been sprinkled with about 3 Tbs. of flour. Ready to Be Kneaded

Sprinkle a bit of extra flour on the dough. Gently knead the dough about 10 times. (To knead, push dough with the palm of your hand, turn dough a 1/4 turn and continue.)

Form dough into a ball.

Dough

Pat dough into a circle of between 6 1/2″ to 7″. The circle should be about 3/4″ high. Using a large, sharp knife, cut the circle into 8 equal pieces. If the knife sticks a bit, just CAREFULLY rub a bit of flour on it between cuts.

Cut Dough

Place the triangles on an ungreased cookie sheet. Don’t worry if they get slightly out of shape…

USE - Ready to Bake

Place the cookie sheet in the center of your oven. Bake for 14 – 16 minutes.

++ If you’re not sure the scones are done, here’s what I did…. I took the cookie sheet out of the oven, cut into one, saw it was still “doughy” inside and put the scones back into the oven for 3 more minutes.

Remove scones from cookie sheet and allow to cool on a cooking rack.

Glaze   – it’s not necessary to make a glaze – or to sprinkle on some chopped pecans, but the scones not only look prettier – I think they actually taste better!!

In a small bowl mix 1 cup confectionary sugar with 2 Tb. milk. If the glaze is too runny, add a bit more sugar….. if it’s too thick  – add a teeny, teeny bit of milk until you reach a good consistency. You can drizzle the glaze over the scones with a spoon OR you can fill a small baggie with the glaze, cut of a VERY TINY hole in one corner and then squeeze the glaze out just like a pastry chef!    Sprinkle on some chopped pecans, make a cup of tea – or a have a big glass of milk and …….  Enjoy !

Maple Pecan Scones - finished - last photo

15 thoughts on “Maple Pecan Scones

  1. I love to research things – here’s what I’ve found so far… ‘The addition of High is believed to differentiate between the Afternoon Tea served on low, comfortable, parlour chairs or relaxing in the garden and the worker’s High Tea served at the table and seated on high back dining chairs.’ I must tell you… it used to confuse me at times when some of our more posh Maltese friends invited us over for ‘tea’…. meaning dinner.
    We also lived for quite a while in French Canada (Quebec) where ‘dinner’ (pronounced ‘din-a’) is lunch and ‘supper’ (pronounced ‘sup-pa’) is served in the evening. It’s enough to make a person’s head spin!! Thanks again for your informative comment. It seems that both the ‘Brit’s’ and the Maltese have come to call Afternoon Tea ‘High Tea’… because people like myself then think it’s something very special !!

  2. I post EVERYTHING!! (Unless it’s SPAM..) Thank you for your input but I must admit I’m very confused. I’ve been to Britain many times and lived in Malta for eight years. As you probably know, the British were in Malta for almost 200 years. And, at very posh places in both London – and Malta – they served ‘high tea’ with little sandwiches and little cakes – and, of course, scones and clotted cream. Again… I’m confused but I’m going to research it. And I thank you for dropping by and commenting. I’m always open – and very happy – to learn new things!! (I’m wondering if the term ‘high tea’ changed over time. Although I’m pretty sure a Plowman’s lunch still means pretty much what it always did!) I do hope you come to ‘visit’ me again !!

  3. You probably won’t post this but I thought I would mention that describing ‘high’ tea as the tea with finger sandwiches and scones is incorrect but typically American :). The formal tea you describe is actually known as ‘afternoon’ tea. High tea was named for the high stools that working folks sat on in taverns to eat their sausages and onions. In other words, ‘high’ tea was a major meal, dinner.

  4. I have made scones similar to these in years past and then- forgot about them!
    What is wrong with me? I couldn’t even find my recipe so I’m going to follow yours- even the vinegar! Thanks for reminding me- glad you joined us at Celia’s place!

    • I hadn’t made these in years…. And I was thinking the same thing… “What’s wrong with me?” You know, I saw Alton Brown’s recipe for scones and he, also, uses vinegar. How about that?!!

  5. Wow – I’m so very happy you informed about International Scone Week – I just sent the link for my Maple Pecan Scones – I hope I’m not too late. It was so much fun seeing all the photos for so many different types of scones!! And I 100% agree with you – just like people – scones look better when they’re “well dressed”!!! Thanks John!!

  6. I’m not much of a baker, to begin with, Cecile, so the odds of my baking a batch of scones — even with flying raisins — are pretty slim. Even so these do sound good. Love the flavor that maple syrup brings to baked goods. I agree, too, the glaze is not optional. The scones looks so much better if properly dressed.
    In case you’re unaware, a number of bloggers have declared last week International Scones Week. Every year, each shares a scones recipe during the week and Celia, Fig and Lime Cordial, then publishes them all and provides links. Yesterday, she published them all. Here’s a link and I don’t think it’s too late to get your recipe included. http://figjamandlimecordial.com/2013/08/12/international-scone-week-2013-all-the-photos/

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