Maple Pecan Scones for Two

 

Scones tend to dry out and become heavy if you don't knosh them fresh from the oven. Am I right ? This batch gets eaten in one sitting, as the entire batch is four regular sized scones! 

Baking for two people. It's a revelation ! I came across a recipe for small batch scones and thought it perfect, as I continue to try to keep to a lower calorie daily diet. My philosophy is that all food is terrific, but keeping the amount cooked down and the numbers of 'temptation' foods to a minimum is prudent. That being said, this recipe for four scones is just what I'm looking for today. A bit of a treat that provides one day of indulging and is not around again to tempt.

These scones were delicious ! A nice crisp crust. Very light interior with an airy flake to them. Maple sweet ! My one criticism is that the glaze needed just a hint of butter to take the 10X sugary grittiness away ... a smoother consistency would make for a perfect glaze. You can act accordingly, if you choose to make these. And ... I'll remember next time I need a scone fix !

Here's how I did it:

Maple Pecan Scones

an adapted America's Test Kitchen recipe

Yield: 4 scones

Oven 375 degrees F

Scone Ingredients:

1/2 c. heavy cream

2 1/2 tbsp. maple syrup

1 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

2 1/2 tbsp. cold butter

1/4 c. chopped pecans

Making the Scones:

1. Whisk together the flour, baking powder, and salt in the small container of a food processor.

2. Whisk the heavy cream and maple syrup together in a measuring cup and set aside.

3. Add the cold butter, cut in small chunks to the food processor and whiz to make mixture resemble 'meal'.

4. Turn the mix into a medium-sized bowl. Whisk in the pecans and then add the whisked cream and maple syrup. Stir just enough to bring the dough together. It will be scrappy-looking.

5. Turn out the dough onto a lightly floured board. Sprinkle a bit more flour over top. Dust your hands and knead quickly and lightly no more than a dozen times to bring the dough into a ball.

6. Flatten the dough into a circle that's is about 1/2 to 3/4 inch thick. Cut the circle into four wedges.

7. Place the wedges, separated just a bit, on a pan lined with parchment paper and place in the freezer for ten minutes while you preheat the oven to 375 degrees F. Place the baking rack in the center of the oven space.

8. Remove the scones from the freezer and brush with a whipped egg yoke that has had a bit of water added to it.

9. Bake for 20 - 25 minutes.

10. Remove the golden scones and place them on a cool platter to cool down. 

11. Make a simple glaze with 3 tbsp. confectioner's sugar and 1 tbsp maple syrup. Whisk and drizzle on the slightly warm scones. 

12. Brew your tea and eat them right away !