Baked by an Introvert
For The Scones 2 ¾ cups (358 g) all-purpose flour ⅓ cup (70 g) light brown sugar 1 tablespoon baking powder ½ teaspoon baking soda ¾ teaspoon salt ½ cup (113 g) cold unsalted butter, cut into pieces ½ cup (56 g) coarsely chopped pecans ¾ cup (180 ml) cold buttermilk ¼ cup (60 ml) maple syrup 1 large egg 1 tablespoon vanilla extract 1 tablespoon heavy cream, or milk For The Glaze 1 cup (120 g) confectioners' sugar 4 tablespoons pure maple syrup
01
In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, and salt together.
02
Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs.
03
Fold in the pecans.
04
Whisk the buttermilk, maple syrup, egg, and vanilla together. Gradually add it to the flour mixture. Stir just until the dough comes together.
05
You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
06
Pat the dough into a 7 inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. You should have 8 triangles.
07
Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
08
Pat the dough into a 7 inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. You should have 8 triangles.
09
Bake at 400°F for 15 to 20 minutes or until golden brown. Cool the drizzle with maple glaze.
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