Saturday, April 12, 2008

This Scone's A Star

Being the early-morning person that I am, I actually enjoy waking up early on the weekends to cook something special for breakfast. This time I went back to a favorite recipe of mine, maple pecan scones. I made similar scones and wrote about them last year after I was searching for something that resembled the maple oat scones that Starbuck's sells. The ones I made certainly came close! On this particular morning, I baked a batch and decided to have some fun with the dough. Happy Baking!

Maple Pecan Scones (adapted from Simple Joys of Friendship):
1 egg beaten
1/2 cup buttermilk (or 1/2 cup milk and 1 /2 tablespoon lemon juice)
1 t. vanilla extract
2 T. maple syrup
1 t. maple extract
3 c. AP flour
1/2 c. uncooked,quick-cooking oats
2-1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 cup sugar
3/4 c. butter
1/2 c. chopped pecans

lemon glaze (optional)
Simply mix 1 cup powdered sugar with a couple tablespoons of milk and a dash of lemon juice. Stir it up to desired consistency.

directions- (preheat oven to 425 degrees F)
1. Mix first 5 ingredients; set aside.
2. In a separate mixing bowl, combine the next 6 ingredients; cut in the butter until mixture has a cornmeal consistency.
3. Stir in pecans. Pour in egg mixture; stir with a fork to make a soft dough.
4. Turn out onto a lightly floured board and knead to get a slightly uniform dough.
5. Shape into a circle about 1/2 inch to 3/4 inch thick. Cut into 16 wedges (or use biscuit or cookie cutters if you'd like).
6. Place on a greased baking sheet at 425 degrees F for 16-18 minutes or until lightly golden.
7. Allow to cool on a rack and then if you'd like, drizzle with the lemon glaze.
Yields about 16 scones.

1 comment:

Deborah said...

Love the star shape! These sound delicious!