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Maple Pecan Scones
Anne Mosher, one of the innkeepers at Abbeymoore Manor Bed & Breakfast Inn bakes a lot of different scones. However, this Maple Pecan cream style scone reigns supreme in the court of guest opinion. So, generously (and thankfully) Anne has decided to share!
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1/2 cup toasted chopped pecans
3/4 cup whipping cream
2 large egg yolks
1 1/4 teaspoons maple extract
1 egg, beaten with 1 teaspoon water (for glaze)
Preheat oven to 425°F. Line large baking sheet with parchment paper or silicon mat.
Mix flour, sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Do not overblend. Stir in chopped pecans.
Whisk cream, egg yolks, and maple extract in medium bowl to blend. Pour over flour mixture; stir until moist clumps form. Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns.
Pat dough out to 1/2-inch-thickness. Using 2-inch-diameter glass or cutter, cut out scones.
Gather scraps. Pat out dough and cut out additional scones.
Transfer scones to prepared baking sheet. Brush with egg glaze.
Bake until scones are browned and tester inserted into center comes out clean, about 13 minutes.
Cool slightly. Serve warm or at room temperature.
Makes about 10 scones.