Prep: 25 minutes
Cook: 25 minutes
Yield: 8 servings
Ingredients
3/4 cup of buttermilk, plus more for brushing
1 teaspoon of vanilla extract
2 1/4 cups of all-purpose flour, plus more for dusting
1/4 cup of granulated sugar
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of grated orange zest
1/4 teaspoon of freshly grated nutmeg
1/2 teaspoon of ground cinnamon
1/2 teaspoon of kosher salt, plus a pinch
12 tablespoons (1 1/2 sticks) of unsalted butter, cut into small pieces and chilled
1/2 cup of toasted pecan pieces
1/4 cup of confectioners' sugar
3 tablespoons of maple syrup
Directions
First preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Then mix the buttermilk and vanilla in a small bowl and set aside.
Next, put the flour, baking powder, baking soda, granulated sugar, orange zest, nutmeg, cinnamon and half teaspoon salt in a food processor and pulse until combined. After that add the butter and continue to pulse until the mixture looks like fine meal.
Then add the pecans and pulse once. After that add the buttermilk mixture and pulse 3-4 times, or until the mixture is just moistened, but don't overmix or the scones will be tough.
After that turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Then transfer to the prepared baking sheet and pat into an eight inch round, about 3/4 inch thick. To make individual scones, cut into eight wedges and space apart on the baking sheet. After that brush with buttermilk and bake until golden, for about twenty five minutes. Then let it cool for two minutes on the baking sheet, and then transfer to a rack to cool completely.
In the end mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Then Drizzle over the scone and cut into wedges. Enjoy your meal.
No comments:
Post a Comment