Maple Pecan Scones January 10 2016
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.
MAPLE PECAN SCONES
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
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!