Monday, May 16, 2011

maple. pecan. scones.




This post wouldn’t even require words if not for the angry mob that would show up on my doorstep YELL at me in the comments, demanding the recipe because they need one of these, like, NOW. 

And trust me, you want to make them.  Truuuuuussst me.  Me and my scone-induced food-baby.  So I will enlighten bless you abundantly with the recipe:  you can find them in PW’s amazing cookbook.  For those of you salivating and in the first stages of a panic attack because you don’t have her cookbook, I will give you the recipe.  Right here, right now. 


Maple Pecan Scones

by Pioneer Woman, Ree Drummond


    {for scones}

3 cups AP flour

1/3 cup sugar

5 teaspoons baking powder

1 teaspoon salt

1/2 lb. (2 sticks) unsalted butter, chilled

1/4 cup pecans, plus more for sprinkling if desired

1 large egg

3/4 cup heavy cream

    {for maple icing}

1 lb. powdered sugar

1/4 cup whole milk

4 tablespoons (1/2 stick) butter, melted

Splash of strongly brewed coffee

Dash of salt

2 teaspoons maple flavoring or extract


Preheat oven to 350 degrees.

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

Cut the cold butter into small pieces and cut into flour mixture with pastry blender until mixture resembles course crumbs.  Finely chop pecans and stir them into flour mixture.

Mix the egg and the cream together and add to the flour mixture, stirring until just combined.

Turn the mixture onto a cutting board, the mixture will be crumbly, but do not let your heart be troubled.  Push the mixture together into a large ball.  Don’t knead or press too much; you want to leave that gluten alone!  With a rolling pin, very gently roll the dough into a disc about 3/4 inches thick.  With a sharp knife cut the round into eight equal-size wedges.

Transfer the wedges to a baking sheet  and bake for 22 to 26 minutes, until they just start to brown.  Do not allow the edges to become dark or the Red Coats will come and get you.

Allow them to cool completely before icing.  In a medium mixing bowl, stir the icing ingredients until smooth.  Pour generously over the scones. (Optional: sprinkle chopped pecans over the icing before it sets.) Allow the icing to set before serving with yummy coffee.


You will be so glad you did.

My random variations to the recipe: I split the dough in two and then followed her instructions, making 16 small scones instead of 8 huge ones.  I also substituted 1 cup of the flour for Bob’s Red Mill Whole Wheat Pastry Flour.  Oh, and I also left out the butter from the icing because it got lumpy the first time and I also put in too much milk so when I remade it, I left out the butter and it worked just fine.  AND, I used a stand mixer – do people really still cut butter in by hand tools?   

PS.  Would you all please give me a round of applause because I took a food picture that does not look gross?  Thank you.

PPS.  You will be thanking me from the treadmill after you make these and eat 8 of them.  The exercise is worth it. 


  1. I can vouch for how good these babies are. Thanks for coming to my house and making them Tash! I will add this scone recipe to my pumkin and lemon scones...after all what is a cup of coffee without a scone.

  2. Funny..I have this recipe book and forgot they were in there! Thanks Tash!