Pecan Scones

Thalia Ho's recipe for pecan scones can be found in the Woodlands section of her book Wild Sweetness.  This is the second recipe I've tried from her book, and I've got my eye on another for the blog soon.  These 'scones' end up being more like a shortbread/cake/biscuit, and none the worse for that:-)  

Speaking of pecans reminds me of buying fresh ones in the shell from a farmer in New South Wales.  Hubby and I were driving back from Melbourne (or was it Sydney?) one time, when along a country road we saw a sign for fresh nuts.  I mean, who can resist a fresh nut? :-)  

Sadly, we won't be doing that again any time soon due to Covid lockdowns.  NSW is in dire straits at the moment with recordbreaking stats for cases.  It is just a terrible situation especially for people living in the border region who can't get across to work and school.  Jabs here we come!  Anyway, let's cheer ourselves up with baking goodies!

smothered in delicious maple syrup glaze - see the vanilla seeds?

Makes 8 scones:

ingredients:

 For the scones:

70g./½ cup pecans

375g./3 cups plain flour

1 tbs baking powder

2.5 tsp ground cinnamon (yes I know it sounds like heaps!)

1/2 tsp sea salt

90g./⅓ cup + 1 tbs light brown sugar

130g./½ cup + 1 tbs butter, cold and diced

240 mL/1 cup thickened/heavy cream, plus 2-3 tbs extra for brushing the tops

For the glaze:

90g./¾ cup icing sugar

2 tbs pure maple syrup

1 tbs butter, melted

1/2 tsp vanilla extract

1/4 ground cinnamon

a pinch of salt

Method:

Place your oven racks in the lower and upper thirds of the oven, and turn the oven to 180C/350F

Line two large baking trays with baking paper

Bake the pecans on one of the trays for 10-12 minutes till toasty and golden brown - and leave to cool, then chop roughly (or politely)

Whisk the flour, baking powder, cinnamon, salt and sugar in a large mixing bowl

Add the diced butter and give it a good stir to coat the butter in flour

Use a knife or a pastry cutter to cut the butter up into small pea-sized pieces - but don't get your knickers in a twist if you have some chunky bits

Add the pecans and cream to the mix, and stir together with a big spoon till roughly incorporated

Flip it out onto a floured board, and gather the dough together with your hands - don't worry! but it is difficult and seems like it won't gather itself together for a while

Pat the dough into a rough dome about 2.5cm/1 inch thick , then fold it, and turn it and fold it and turn it ... till you have turned and folded it 4 times! and you should have a nicely turned mound of dough

Cut into 8 triangles - cut into quarters then halve those, ét voilà =8!

Chuck into the freezer for 20 minutes, and turn your oven to 200C/400F

After the 20 mins., place 4 triangles on each tray, and brush on some cream

Bake for 20-22 mins, rotating the trays halfway thru the cooking time - i.e. bottom tray to top rack, and top one to bottom rack

Allow to cool on the trays for a few minutes, then place on wire racks 

Make the glaze by whisking together the icing sugar, maple syrup, butter, vanilla, cinnamon and salt till smooth

Spoon over the tops of the scones, and eat while warm, or cool, or as you fancy :-)  No need for butter, as they are fab as is.

These can stay out in an airtight container for 3 days, says Thalia

gather your ingredients

whisk the dry ingredients together in a large bowl

did I mention chopping your nuts?

and mixing in your cream and pecans

and don't forget to cut in the butter before adding the cream and nuts

pat out the dough till you have a lovely round mound

brushed with cream, and into the oven at 180C

ingredients for the glaze

baked, glazed and ready to eat

and time to chow down

I gave some to neighbours and to hubby's colleague.  They went down a treat with all.  Oh how I love maple syrup!  And pecans, and vanilla ...

© Sherry M.