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

Bacon and Egg Cups

These are easy and fun to make – in fact, the kids or grandchildren might want to help make them!

Don’t worry if you don’t have maple syrup. They’ll still be excellent but I do highly recommend making these Bacon and Egg cups with maple syrup ’cause it gives the bacon a real flavor boost. I know I always included the maple syrup when we had our own “maple sugar shack” on our farm in Quebec, Canada. (I’ll have to post a photo of it someday…)

This recipe makes six but you can make 12 just as quickly, which is great when cooking for a crowd. Plus the Bacon and Egg Cups are baked in the oven, so you can enjoy your coffee – or Bloody Mary – while they’re cooking!!

PS – The next morning I heated a few up in my microwave for about 30 seconds – they were still delicious!!

Makes 6                 Oven at 400 F                     15 – 20 minutes – keep an eye on them! 

May 2013  —  I made these with my grandchildren at our home in the Pocono Mountains and decided that 3 Tbs. of butter and 3 Tbs. of syrup was just tooo much.  Of course, as always – it’s up to you. Add as little or as much as you like!

My son asked us to make these using SPAM and, because it was his birthday, his wish was granted. The “SPAM and Egg Cups” were really good with cut up and fried SPAM instead of bacon!!  (I know SPAM is sometimes laughed about but it’s basically just cut up pork with spices. It tastes like ham – what’s not to like?!)

Ingredients

  • 6 slices bread without crust  (Use thinly sliced bread.)
  • 1 1/2 Tbs.butter, melted – previously was 3 Tbs.
  • 1 1/2 Tbs. maple syrup – previously was 3 Tbs.
  • 3 strips bacon, cooked until crisp and then crumbled 
  • 6 eggs
  • salt & pepper

Grease 6 muffins tins or spray with Pam. Cut crusts off bread, flatten down a bit with your fingers. Press one piece of bread into each of the 6 muffin cups. Mix 1 1/2 Tbs. melted butter with 1 1/2 Tbs. maple syrup and brush the mixture onto the bread.  Sprinkle crumbled bacon into bread cups. Break an egg into each cup and sprinkle with salt and pepper. (Actually, I made these with one piece of crumbled bacon per serving – instead of a half a piece. A few of the eggs “overflowed” the muffins cups due to the extra bacon, so I just cleaned up the extra with some paper towel.)

Bake at 400 F for 15 to 20 minutes, until eggs are set and bread is toasted. After 15 minutes, keep an eye on them because you don’t want to over cook ’em the yolks should be a bit runny.  Enjoy!

Bacon and Egg Cups - Use for Blog