Some days you just gotta give in. Have a sit down with your "kale juice loving self" and say, "Kale-self. I appreciate all you do. You make this lady feel like she is getting her veggies and doing something good. Thank you!"
However, there needs to be some real talk, and it might be about butter and baked goods. And it may make the house smell like a donut shop. To this part of myself I say, "YES!" This scone is more of a biscuit with a maple glaze. Just make, eat, sigh, and then eat again. Share with people you appreciate. Kale and spinach will always be there...however, these scones are a special hug. Enjoy!
Dry ingredients. Get on it.
In the scone zone.
The scones are meant to be more rustic, free form baked goods. Kind of like a biscuit. No worries about measuring or making perfect triangles. Just go crazy.
Making the magic of the glaze. Super easy.
Flaky, buttery scones full of pecans with a sweet maple glaze. Heaven in a bite. Now if I could only make Kale taste this darn good. Enjoy!!!
Maple Pecan Scones
This cookbook is amazing. Wonderful recipes of pizza, morning baked goods, bread and cheese. If I could move back up the the Berkley area I would. Alas, Santa Cruz does scratch my itch! Enjoy!
Makes about 10 to 12 scones depending on size
Prep time with baking about 1 hr
Ingredients for the Scone
3 1/2 cups of all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup sugar
1 cup (2 sticks) of butter, cold and cut into 1 inch cubes
1 1/4 cups of coarsely chopped pecans
3/4 cup heavy cream
3/4 cup buttermilk
For the Glaze
2/3 cup maple syrup
1 1/2 cups confectioners' sugar, sifted
Preheat the oven to 375 F. Line a baking sheet with parchment paper.
Sift the flour, baking soda, and baking powder together into a larger bowl.
Add the salt and sugar to the bowl an stir with a wooden spoon until combined. Add the cubed butter and cut it in with a pastry cutter or two dinner knives until it is the size of small peas. Using the wooden spoon, mix in the pecans.
Make a well in the center of the mixture and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
To shape the dough into scones / biscuits, make 2 and 1/4 inch ball (allowing for a rocky exterior) and place them on the baking sheet. Make sure they are about 2 inches apart.
Bake in the middle rack of the oven for about 25 to 30 minutes, or until golden brown.
To make the glaze, about 5 minutes before the scones come out of the oven, pour the maple syrup in medium bowl and then whisk in the sifted confectioner's sugar to make a smooth glaze.
Line the scones on a cooling rack with something under to catch the glaze drippings. Let the scones cool for about 10 minutes and then pour 1 tablespoon of maple glaze over the top of each scone. Let the glaze set before serving.
The scones are best served warm, however I covered them and had them at room temp over night and they were fabulous the next couple of days. Enjoy!!!