Maple Pecan Pull-Apart Scones
Maple Pecan Pull-Apart Scones
Maple scones have the scent of maple and brown sugar and an irresistible pull-apart shape to provide a new twist on the traditional scone.
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45 min
Prep Time
1 hr 05 min
Total Time
12
scones Ingredients
Scones
2 cups all-purpose flour
13 cup firmly packed brown sugar
1 12 teaspoons baking powder
12 teaspoon baking soda
14 teaspoon salt
6 tablespoons cold Land O Lakes® Butter, cut into chunks
34 cup Land O Lakes® Heavy Whipping Cream
2 large Land O Lakes® Eggs (yolks only)
1 teaspoon maple extract
14 cup sugar
Glaze
34 cup powdered sugar
1 teaspoon maple extract
2 to 3 teaspoons milk
How to make
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STEP 1
Heat oven to 400°F. Spray 12-cup muffin pan with no-stick cooking spray; set aside.
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STEP 2
Combine flour, brown sugar, baking powder, baking soda and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans.
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STEP 3
Combine whipping cream, egg yolks and 1 teaspoon maple extract in another bowl; beat with whisk until well mixed. Pour whipping cream mixture into flour mixture; stir until moist dough forms. Turn dough out onto lightly floured surface; gently knead 10 times or until smooth.
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STEP 4
Place sugar in bowl. Roll dough into 48 (1-inch) balls. Roll each ball of dough in sugar. Place 3 balls of dough into bottom of each muffin cup; top with another ball of dough. Bake 16-18 minutes or until golden brown. Cool in pan 2 minutes. Remove from pan; place onto cooling rack.
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STEP 5
Combine powdered sugar, 1 teaspoon maple extract and enough milk for desired glazing consistency in bowl until well mixed. Drizzle glaze over warm scones.
290 Calories
15 Fat (g)
60 Cholesterol (mg)
210 Sodium (mg)
35 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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