I get a little bit crazy about Fall.  It's got so much seasonal food and for whatever reason, there seem to be more rules about not serving Fall flavors in off seasons than others.  So I have to take full advantage from the last days of August until early December.  

 

It makes Nate a little crazy.

 

Too much pumpkin makes him a bit batty.

 

That's when these scones come in.  They look like Fall.  They smell like Fall.  And they don't have a dollop of pumpkin.  

 

 

IMG_9849

 

 

... But don't you worry because I'll be whipping up plenty'o'pumpkin treats too.

 

Flaky and buttery, lightly sweet, riddled with little crunches of nut, and swathed in a little maple bath.  I'm a little sad I shared them all.

 

Maple-Pecan Scones

Taken from Ree Drummond

Yields: 8 scones (I cut them all to half this size.  That would be 8 humONGous scones)

For the scones:

  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 pound (2 sticks) unsalted butter, chilled
  • 1/4 cup pecans, plus more for sprinkling
  • 1 large egg
  • 3/4 cup heavy cream

For the icing:

  • 1 pound confectioners' sugar
  • 1/4 cup whole milk
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • Splash of strongly brewed coffee
  • Dash of salt
  • 2 teaspoons maple flavoring or maple extract

Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.

 

Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.

 

Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined.

 

Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!

 

With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges.

 

Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing.

 

In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving.

 

Comments   

0 #1 Nona 2012-09-27 13:28
I made a pasta dish with pumpkin and cream in it, and Dad actually loved it! So did his friends at work, who love to nab bites of his food.
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