Maple Pecan Scones January 10 2016

all natural sea salt maple pecan scone baking from scratch gourmet

Baking has always been a favorite pastime of mine. This was originally from a recipe book, but, like always, I am sort of known for making changes to them "because I think they will be better". Ha, this doesn't always work out, but in this case, I think it did. The addition of our Original Sea Salt at the end was just what these needed to make them even more special.


2 1/2 c. flour, plus extra

2 1/2 t. baking powder

1/2 t. baking soda

1 T. dark brown sugar

1/2 t. salt

1/2 c. unsalted butter

1 c. pecans

3/4 c. buttermilk

1 egg


Pre-heat oven to 350.

In a small bowl, cube 1/2 c. unsalted butter. Cover with ice water and put in fridge.

In large bowl, whisk together dry ingredients-flour, baking powder, baking soda and salt.

In small bowl, whisk the wet ingredients together-buttermilk and egg.

Add wet ingredients to dry, and gently mix together.

Remove the cubed butter from the ice water and add to the wet/dry mixture. With a pastry blender, blend until mixture has lumps about the size of peas (try not to over mix). The dough will be pretty wet. Add extra flour, 1/4 cup at a time, and mix gently with wooden spoon until the dough forms a soft ball that you can handle.

Place dough on a clean floured surface and gently pat it into a flat circle, approximately 1 1/2-2" thick. Cut into 8 triangles (like slices of pie).

Place triangles on a parchment lined baking sheet.

Bake for 30 minutes or until scones are firm and a light golden color. Remove from baking sheet and place on cooling rack.

Ice with Maple Glaze when completely cool.


In a small bowl, whisk together 1 cup powdered sugar, and add a bit of maple syrup and dash of milk or cream. Stir to desired consistency. Sprinkle Original Sea Salt on glaze immediately.

Enjoy with a hot cup of Old Salt Merchants tea!