A ridiculously easy technique for incredibly delicious, pecan-studded, melt-in-your-mouth scones finished off with a drizzle of sweet, maple-infused glaze.
Remember me? Yep, I’m the crazy cook that seemed to disappear into thin air a few weeks ago. Well not exactly but he have had a pretty wild month, including a trip to London, abruptly shortened by the death of Scott’s mom, the hospitalization of his dad (twice) and then cleaning out their apartment and moving his dad to a new home, where he could get more care.
I also flew to Memphis for a weekend, where I met my daughter and helped her make some decorating decisions on her new home. (Yes, she’s moving back to the U.S. this summer after 7 years in London!) So I’m not kidding when I say it’s been a whirlwind month here at The Café. But we’re super happy to be back and excited to share a new recipe with you today!
Last year around this time I published a recipe for Ridiculously Easy Buttermilk Biscuits that’s gone crazy with readers all over the world. It’s a super easy recipe that I adapted from Cook’s Illustrated. I was fascinated by the simple technique they used to create tall, tender, flaky biscuits in lieu of having to cut or rub butter into flour as is done with traditional biscuits recipes. You simply chill buttermilk till very cold, add melted butter and stir until little “globules” of butter form. The mixture is then combined with flour and baking powder, dropped or cut into rounds and baked in a hot oven. Voila! The easiest, most crazy delicious buttermilk biscuits you’ll ever have the pleasure of meeting!
I’ve gotten a ton of emails and comments on these biscuits (from people all over the world!) and everyone seems to love them. Here are just a few of the comments:
These are the best, easiest, lightest, fluffiest, yummiest biscuits ever. I was in the mood for biscuits and gravy this morning, but I didn’t want to hassle with cutting in the fat. The fact that it uses butter instead of lard and comes out so well is remarkable. I’m keeping this recipe and using it forever. It’s genius!
I am always apprehensive about recipes from another continent. Measurements needs to be converted and not all ingredients are available and sometimes things get ‘lost in translation’.
I still tried this recipe with great success. It is fantastic and delicious.
I used Amazi instead of buttermilk – it is very similar and a good substitute.
Thank you for the recipe.
OMG!! Just finished trying this recipe and they turned out better than I could of ever expected them to. Super easy recipe. Thank you so much (:
This was my first time making buttermilk biscuits and they are turned out beautifully.
There are lots more comments, you can read them here but I just wanted you to see that I wasn’t spoofing about this recipe!
A few months ago I began wondering if this technique would also work with scones. I took one of my favorite scone recipes and gave it a whirl. Again, it worked like a charm and I’ve made lots of scones since, always with rave reviews. The latest variation being these Maple Pecan Scones. Scott and I decided to make a little video to share just how easy and quick the technique is. Check it out!
As you can see, the simple maple glaze comes together quickly and pairs perfectly with the crisp pecans and buttery scones. Drizzle as much or as little as you’d like.
These scones would be wonderful for an early spring breakfast or brunch.
They’d also make a delightful treat to share with friends over coffee or take to a special teacher or neighbor.
Or, add a little pizzazz to an ordinary Saturday morning – surprise the family with an extraordinarily special (and easy) breakfast treat. I promise, no one will be able to stay in bed once the aroma begins to waft through the house!
I would be remiss however, not to include a warning with this recipe: once the family/friends taste these incredibly delicious, pecan-studded, melt-in-your-mouth scones drizzled with the sweet, maple-infused glaze, they’ll be requesting them again and again! And again!
For your Pinning pleasure:
- For the scones:
- 1 cup heavy cream plus more for brushing on top of scones
- 8 tablespoons butter
- 2 cups all purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans
- For the glaze:
- 2 tablespoons maple syrup
- 2 tablespoons butter
- 2-3 tablespoons heavy cream or half & half or milk
- 2 tablespoons dark brown sugar
- 1 teaspoon vanilla
- ¾ cup confectioners' sugar
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Measure 1 cup heavy cream and place in the freezer while proceeding with recipe. (You want the cream to be in the freezer about 10 minutes.)
- Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, baking powder, sugar, salt and pecans in large bowl.
- After heavy cream has been chilled in freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
- Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. Don’t over mix.
- Generously flour a work surface. Dump dough onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds) . Flip over on work surface to coat with flour then pat into a 6-inch circle.
- Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto prepared sheet pan and brush tops with heavy cream.
- Bake for 15-20 minutes or until golden brown. Let the scones cool before icing.
- While the scones are baking, make the maple glaze: place maple syrup, half and half, butter and brown sugar in a medium size microwave-safe bowl. Cook on high power for 1 minute, then whisk well to smooth out any lumps. Cook for another minute or until mixture is vigorously bubbling.
- Remove from microwave and add powdered sugar to make a thick, but drizzle-able glaze. If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.
- Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.
- Serves 8