Monday, February 15, 2010

Maple Pecan Scones #29

Another recipe from The Pioneer Woman Cooks. This just sounded too good to be true, but I've tried to make scones before and they were a disaster.

The case:
* 3 cups all-purpose flour
* 1/3 cup sugar
* 5 teaspoons baking powder
* 1 teaspoon salt
* 1/2 pound (2 sticks) butter, chilled
* 1/4 cup pecans, plus more for sprinkling if desired
* 1 large egg
* 3/4 cup heavy cream

Maple Icing:
* 1 pound powdered sugar
* 1/4 cup whole milk
* 4 tablespoons (1/2 stick) butter, melted
* Splash of brewed coffee (I didn't use)
* Dash of salt
* 2 teaspoons maple extract

1. Preheat the oven to 350 degrees
2. Stir together the flour, sugar, baking powder, and salt in a large bowl
3. Cut the butter into small pieces, then cut the butter into the flour (using a pastry cutter or a food processor) until it looks like crumbs
4. Stir the pecans into the mixture
5. Mix the egg and cream together and add to the mixture
6. Stir together until just combined
7. Turn the mixture out onto a clean, flat surface (it will be EXTREMELY crumbly, but don't worry!)
8. Push the crumbly dough into a ball with your hands
9. Gently roll out with a rolling pin into a 10 inch round
10.Cut the round into 8 wedges and transfer to a baking sheet(sprayed with baking spray or lined with parchment paper)
11.Bake for 22-26 minutes until they are just starting to brown
12.Allow to cool before icing
13.Stir all the icing ingredients together until smooth
14.Generously pour the icing over the scones and sprinkle with more pecans, if desired

The ruling:
My scones were crumbling and the icing was way too sweet. I know these have potential though. I just can't do it. I hate baking...

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