Maple Pecan Scones (adapted from the Pioneer Woman)

Scones: 

3 c. all purpose flour

1/3 c. sugar

5 tsp. baking powder

1 tsp. salt

2 sticks unsalted butter

1/4 c. pecans (+ more for sprinkling if want), chopped

1 large egg

3/4-1 c. heavy cream

1. Preheat oven to 350 degrees.

2. In a large bowl, stir together the flour, sugar, baking powder, and salt.

3. Cut the cold butter into small pieces. Cut the butter into the flour (with either a pastry blender or two knives) until the mixture resembles crumbs.

4. Add chopped pecans into the flour mixture.

5. Mix the egg and cream together. Add the mixture to the flour mixture. Stir together until just combined.

6. Turn the mixture onto a cutting board (the dough will be very crumbly). With your hands, push the mixture together and try to form a rectangle. Continue to use hands to keep mixture together and pat down to 3/4 inch thick. Cut the rectangle down the middle and then into triangles. (see example below)

7. Transfer each scone to a baking stone, Silpat baking mat, or cookie sheet sprayed with nonstick cooking spray.

8. Bake the scones for 22-26 minutes, until they just start to brown (try not to overcook!).

9. Allow to completely cool before icing.

Icing:

1/2 lb. (or a scant less than 2 c.) powdered sugar

1/8 c.+  milk

2 Tb. butter, melted

1 1/2 tsp. maple flavoring or maple extract

1. In a medium mixing bowl (I use whisk attachment on my Kitchenaid), stir together the icing ingredients until smooth. Pour generously over cooled scones.

2. Allow the icing to set before serving. Especially delicious with coffee!!

**Optional: sprinkle chopped pecans over the icing before it sets.