Molasses-Glazed Pecan Scones

Serves: 4

Irma Bergnaum

1 January 1970

Based on User reviews:

51

Spice

53

Sweetness

48

Sourness

45

mins

Prep time (avg)

3.9

Difficulty

Ingredients:

2 cups

All-Purpose Flour

1 tsp

Baking Powder

1 tsp

Baking Soda

1 tsp

Salt

10 tbsps

Unsalted Butter (1 1/4 sticks chilled, cut into 1/2-inch cubes)

3 cup

Pecan (toasted, broken into pieces)

2 cup

Buttermilk

2 large

Egg Yolk

1 tsp

Maple Extract

2 tbsps

Whipping Cream

2 cup

Powdered Sugar

Directions:

1

Position rack in center of oven and preheat to 400°F

2

Combine flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in large bowl; whisk to blend

3

Add 6 tablespoons butter; using fingertips, rub in until butter is reduced to pea-size pieces

4

Mix in pecans

5

Whisk buttermilk, egg yolks, and extract in medium bowl

6

Add to flour mixture

7

Toss with fork until dough comes together in moist clumps

8

Gather dough into ball

9

Press dough out on lightly floured surface to 8-inch round; cut into 6 wedges

10

Arrange wedges 1 inch apart on ungreased baking sheet

11

Bake until tester inserted into center comes out clean, about 16 minutes; transfer to rack

12

Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, and cream in heavy small saucepan over low heat until sugar dissolves

13

Remove pan from heat

14

Whisk in powdered sugar and molasses

15

Spread glaze over warm scones

16

Let stand until glaze sets, at least 30 minutes

17

Position rack in center of oven and preheat to 400°F

18

Combine flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in large bowl; whisk to blend

19

Add 6 tablespoons butter; using fingertips, rub in until butter is reduced to pea-size pieces

20

Mix in pecans

21

Whisk buttermilk, egg yolks, and extract in medium bowl

22

Add to flour mixture

23

Toss with fork until dough comes together in moist clumps

24

Gather dough into ball

25

Press dough out on lightly floured surface to 8-inch round; cut into 6 wedges

26

Arrange wedges 1 inch apart on ungreased baking sheet

27

Bake until tester inserted into center comes out clean, about 16 minutes; transfer to rack

28

Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, and cream in heavy small saucepan over low heat until sugar dissolves

29

Remove pan from heat

30

Whisk in powdered sugar and molasses

31

Spread glaze over warm scones

32

Let stand until glaze sets, at least 30 minutes