Large Pecan Scones with Maple Glaze
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Scones are a very popular pastry in Scotland and England. Originally, they were flat cakes fried in a pan and cut into triangles. With the advent of baking powder, scones began to be baked in the oven. Today, they are one of the most popular desserts in England, which is not surprising, as they are easy to make and go well with tea. The secret lies in the fluffy and soft texture of these pastries. It's crucial to handle the dough as little as possible to avoid it becoming too dense, and to make the scones thick enough to allow them to rise properly during baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup yogurt, plus extra for greasing
- 1 teaspoon vanilla extract
- 2 and 1/4 cups flour, plus extra for dusting
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp of soda
- 0.5 tsp. grated orange zest
- 1/4 tsp. grated nutmeg
- 0.5 tsp ground cinnamon
- 0.5 tsp salt + a pinch
- 165 g butter, cut into small pieces and chilled
- 0.5 cup toasted pecan pieces
- 1/4 cup powdered sugar
- 3 tablespoons maple syrup
We recommend
Recipes with similar ingredients: yogurt, vanilla extract, premium flour, sugar, Orange zest, nutmeg, cinnamon, butter, pecans, powdered sugar, maple syrup
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Line a baking sheet with parchment paper. In a small bowl, combine the yogurt and vanilla extract.
- Place the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon, and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue pulse until the mixture resembles fine flour.
- Add the pecans and pulse once. Add the yogurt mixture and pulse 3-4 more times, or until the mixture is moistened. (Don't overmix, or the scones will be tough.)
- Turn the dough out onto a floured work surface and gently knead until it forms a ball. Transfer to the prepared baking sheet and stretch to a circle about 8 inches in diameter and 0.75 inches thick. (For individual scones, cut the circle into 8 pieces and arrange them on the baking sheet, spaced apart.) Brush with yogurt and bake until golden brown, about 25 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, maple syrup, and a pinch of salt until smooth. Drizzle the glaze over the scones and cut into pieces (if you baked 1 round scone).
Categories:
Similar recipes
