I was able to buy some of Max Lown's syrup this year
and it is fantastic! So I keep looking for ways to make use of the
delicious flavor. I did some researching and came up with several
recipes for a maple pecan scone. I did some tweaking and this is the
recipe I came up with. They turned out quite delicious!
Maple Pecan Scones
3/4 cup buttermilk
2 1/2 cups all purpose flour
1 tsp. vanilla extract
3 tbsp. maple syrup (preferably Max's!)
1/2 cup dark brown sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
12 tbsp. butter, cut into pieces
1/2 cup chopped pecans
Preheat the oven to 450 degrees. Mix together the buttermilk, vanilla and maple syrup. In another large mixing bowl mix together the flour, baking powder, baking soda and salt. Cut the butter into the dry mixture until it is well blended. You can leave a few small lumps of butter. Stir in the buttermilk mixture and pecans, then mix lightly with a fork until all the dry ingredients are moistened. Form into a ball, place on a floured tabletop and knead quickly 3-4 times. Roll out into a rectangle about 1/2 inch thick and cut into strips, then the strips into rectangles about 1x2 inches (or any size and shape you wish). Place on an ungreased cookie sheet about 1 inch apart and then bake in the preheated oven, about 10 minutes or until well risen and brown. Allow to cool on the cookie sheet a few minutes before removing to a rack to finish cooling. When cool make a glaze with maple syrup and powdered sugar, just thick enough to drizzle easily off a spoon, but not too thin or it will all run off. Drizzle the scones with the glaze and then allow them to sit until the glaze has dried/firmed up. Eat and enjoy!
Maple Pecan Scones
3/4 cup buttermilk
2 1/2 cups all purpose flour
1 tsp. vanilla extract
3 tbsp. maple syrup (preferably Max's!)
1/2 cup dark brown sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
12 tbsp. butter, cut into pieces
1/2 cup chopped pecans
Preheat the oven to 450 degrees. Mix together the buttermilk, vanilla and maple syrup. In another large mixing bowl mix together the flour, baking powder, baking soda and salt. Cut the butter into the dry mixture until it is well blended. You can leave a few small lumps of butter. Stir in the buttermilk mixture and pecans, then mix lightly with a fork until all the dry ingredients are moistened. Form into a ball, place on a floured tabletop and knead quickly 3-4 times. Roll out into a rectangle about 1/2 inch thick and cut into strips, then the strips into rectangles about 1x2 inches (or any size and shape you wish). Place on an ungreased cookie sheet about 1 inch apart and then bake in the preheated oven, about 10 minutes or until well risen and brown. Allow to cool on the cookie sheet a few minutes before removing to a rack to finish cooling. When cool make a glaze with maple syrup and powdered sugar, just thick enough to drizzle easily off a spoon, but not too thin or it will all run off. Drizzle the scones with the glaze and then allow them to sit until the glaze has dried/firmed up. Eat and enjoy!
