Toast the pecans in an oven preheated to 170°C for 4–5 minutes, then let cool.
Bring the maple syrup and salt to a boil in a saucepan or pot over low heat.
Once the maple syrup starts to boil, add the toasted pecans and stir with a wooden spoon or silicone spatula as it reduces.
When the liquid is gone and it starts to smell slightly burnt, turn off the heat.
Spread the pecans out on a Teflon sheet or parchment paper, a few at a time, leaving space between them.
Let cool for 15 minutes, then cut each pecan in half.
In a bowl, combine the sifted cake flour, whole wheat flour, and baking powder, mix lightly by hand or with a bench scraper, then add the cubed butter.
Cut the butter into the flour with the bench scraper as quickly as possible until it’s in small pieces.
Add the sugar and salt and mix lightly by hand.
Add the milk and egg yolk and mix.
Add the maple pecans and mix lightly.
Quickly press the dough together into one mass by hand. Divide it into 6 pieces and press each firmly into a round. Shape them firmly; if they’re packed too loosely, they can fall apart while baking.
Wrap the 6 pieces in plastic bags or plastic wrap and refrigerate for at least 1 hour and up to 1 day to rest.
Brush the tops with egg wash and bake in an oven preheated to 180°C for 20–23 minutes.
Let cool completely on a cooling rack.
Tips
The maple pecans can turn sticky if made too far ahead, so make them 15 minutes before you need them.
No jam or cream needed. A scone and a cup of coffee is all you need.
Scones are best the day they’re baked. Sealed, they keep at room temperature for up to 3 days.
To keep them longer, seal and freeze them, then thaw at room temperature as needed and warm briefly in the oven or air fryer.
Maple Pecan Scone
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (6 pieces)
- unsalted butter 110g
- cake flour 220g
- whole wheat flour 50g
- baking powder 8g
- sugar 30g
- salt 2g
- milk 80g
- egg yolk 18g
- pecans 90g
- maple syrup 60g
- salt 1g
- egg yolk 1, mixed with 10g milk for egg wash
Instructions
1. Work in this order: maple pecans → scone dough.
2. Toast the pecans in an oven preheated to 170°C for 4–5 minutes, then let cool.
3. Bring the maple syrup and salt to a boil in a saucepan or pot over low heat.
4. Once the maple syrup starts to boil, add the toasted pecans and stir with a wooden spoon or silicone spatula as it reduces.
5. When the liquid is gone and it starts to smell slightly burnt, turn off the heat.
6. Spread the pecans out on a Teflon sheet or parchment paper, a few at a time, leaving space between them.
7. Let cool for 15 minutes, then cut each pecan in half.
8. In a bowl, combine the sifted cake flour, whole wheat flour, and baking powder, mix lightly by hand or with a bench scraper, then add the cubed butter.
9. Cut the butter into the flour with the bench scraper as quickly as possible until it's in small pieces.
10. Add the sugar and salt and mix lightly by hand.
11. Add the milk and egg yolk and mix.
12. Add the maple pecans and mix lightly.
13. Quickly press the dough together into one mass by hand. Divide it into 6 pieces and press each firmly into a round. Shape them firmly; if they're packed too loosely, they can fall apart while baking.
14. Wrap the 6 pieces in plastic bags or plastic wrap and refrigerate for at least 1 hour and up to 1 day to rest.
15. Brush the tops with egg wash and bake in an oven preheated to 180°C for 20–23 minutes.
16. Let cool completely on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/maple-pecan-scone/
Hong's Recipe
