Flaky, buttery and delicious, these Maple Glazed Pecan Apple Scones are perfect anytime of year.
Imagine sitting in your favorite chair with a nice cup of Earl Grey and one of these scones fresh out of the oven. I can imagine it because that is how I enjoyed mine!
This recipe is one of the winners from the 2012 Sweet Victory Challenge sponsored by King Arthur Flour and judged at the National Maple Syrup Festival in Medora, Indiana. Hosted at Burton’s Maplewood Farm, the festival is the first in the maple season and largest maple syrup festival of it’s kind.
- 4 C unbleached King Arthur Flour
- 6 TB sugar
- 6 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 12 TB butter, sliced and cold
- 1 C heavy cream
- 4 large egg yolks
- 1 egg (to brush on top)
- 1 tsp vanilla
- 1 to 1 1/2 C apple or pear, peeled and diced (or combine apple and pear)
- 1/2 C pecans, chopped
- Maple Syrup Glaze:
- 1/2 C pure Burtons Maplewood Farms maple syrup
- 1 1/2 to 2 C confectioners sugar
- 2-3 TB milk
- 1 tsp vanilla
- Preheat oven to 400 degrees.
- Into a food processor, add the flour, baking soda, baking powder, sugar, cinnamon and salt.
- Pulse a few times to combine.
- Add in the butter, and process for 15 seconds.
- Add the vanilla, egg yolks, and cream.
- Process for 5-10 seconds, until the dough pulls together.
- Place the dough on a clean surface and flatten out.
- Add apple or pear chunks and pecans to center of dough and fold to combine.
- Separate dough into to balls.
- Pat one ball into a circle that is about 3/4 inch thick.
- Cut into 6-8 wedges and transfer to a parchment or Silpat lined baking sheet.
- Repeat with the other ball.
- Brush tops with beaten egg and brush over the scones.
- Bake for 15-20 minutes or until golden brown.
- Combine glaze ingredients in a small bowl and whisk to incorporate.
- Allow scones to rest for 5 minutes then drizzle with glaze.
Recipe submitted by Kathryn Yost of Sausalito, Californina