I’ve already proclaimed my deep love of coffee. And, in my opinion, there are few things that go better with a hot cup of coffee, than a scone.
I’m a big fan of those large, cake-like scones that Starbucks sells (particularly the pumpkin scone!!) and for years I’ve tried to replicate those delicious, moist, indulgences in my own kitchen, with little success…until now! Friends, I’ve done it! I’ve cracked the code on the cake-like scone!
These scones are huge! And they come out of the oven just barely crisp on the outside with a moist, crumbly, flakey inside. The scone itself is just the right amount of sweet, which is why the glaze puts these bad-boys over the top! Mmm! Seriously. So delicious!
The recipe is incredibly versatile—the version I’m sharing with you today is a household favorite: Maple Pecan!
- 3 cups all purpose flour
- ⅓ cup sugar
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ¾ cup (1½ sticks) chilled unsalted butter, cut into ½inch pieces
- ¾ cup pecans, rough chopped
- 1 cup chilled buttermilk (or ¼ cup milk + ¾ cup yogurt)
- 1 cup powdered sugar
- 4 tablespoons 100% pure maple syrup
- ½ tsp maple extract (optional)
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix together flour, sugar, baking powder, salt, baking soda and cinnamon in a large bowl.
- Add butter and combine with a pastry blender or fingertips until mixture resembles coarse meal.
- Mix in chopped pecans.
- Gradually add buttermilk, tossing with fork until moist clumps form.
- Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns.
- Form dough into 1-inch thick round. Cut into 8 wedges.
- Transfer wedges to prepared baking sheet, spacing 2 inches apart. These babies will rise!
- Bake until tops of scones are golden brown, about 20-25 minutes. Make sure you don't burn the bottoms!
- Let stand on baking sheet 10 minutes, then transfer to a cooling rack.
- For the glaze, put all of the glaze ingredients in a small bowl and mix with a fork or whisk until combined.
- If you want to eat these right away, then place the scones on serving plates before you glaze them (when the scones are warm, the glaze tends to roll right off) If you’ll be eating these later, let the scones cool fully (an hour should do) then drizzle glaze over the scones.
Pumpkin scones are a whole different game, since the pumpkin is a wet ingredient that needs to be incorporated…it’s a bit of a puzzle, but I’m confident that by the time fall arrives, I’ll have that recipe posted for you 🙂 Until then, let me know what scone flavors you make with this amazing recipe!