Jumbo Maple Pecan Scone

By khojnicki

Ingredients

• 3/4 c buttermilk, plus more for brushing
• 1 tsp vanilla extract
• 2 1/4 c all purpose flour, plus more for dusting
• 1/4 c granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp grated orange zest
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt, plus a pinch
• 12 tbsp unsalted butter, cut into small pieces and chilled
• 1/2 c pecan pieces, toasted
• 1/4 c confectioner's sugar
• 3 tbsp maple syrup

Details

Servings 8
Preparation time 25mins
Cooking time 75mins

Preparation

Step 1

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside.

Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 tsp salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal.

Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 to 4 times, or until the mixture is just moistened.

Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer tot he prepared baking sheet and pat into an 8" round, about 3/4" thick. Brush with buttermilk and bake until golden, about 25 mins. Let cool 2 mins on the baking sheet, then transfer to a rack to cool completely.

Mix the confectioner's sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.