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Hi There

I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Apple Pecan Scones

I've always had the idea that a scone is a dry, crumbly bread containing hardly any flavor. Perhaps I've had a bad experience or two? That is certainly not the case with these Apple Pecan Scones, the small apple bits contributing to moisture but not taking away from a pleasant crumble. The buttery maple drizzle is a beautiful autumnal finish. I hope you try these and enjoy!

Apple Pecan Scones

Makes 8 scones

Ingredients for the scones:

1 cup heavy cream (plus more for brushing scones)

8 tablespoons butter

2 cups all purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 apple, peeled cored and diced

1 cup chopped pecans

Ingredients for the glaze:

2 tablespoons maple syrup

2 tablespoons butter

2-3 tablespoons milk

2 tablespoons brown sugar

3/4 cup confectioners sugar

1 teaspoon vanilla extract


1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, set aside.

2. Place the 1 cup of heavy cream into the freezer for about 10 minutes. Meanwhile, melt butter in a small saucepan or in a medium sized bowl in the microwave, then let it cool slightly.

3. Mix the flour, sugar, baking powder, salt, diced apples and pecans in a large mixing bowl. Set aside.

4. Once the heavy whipping cream has been in the freezer for 10 minutes, remove and add to the bowl of melted (and slightly cooled) butter. Whisk with a fork until clumps form, then add this mixture to the flour mixture and mix with a rubber spatula until the dough comes away from the sides of the mixing bowl. Do not over mix, or you'll get tough scones.

5. Generously flour a clean working surface. Dump the mixture onto the floured surface and knead 5-7 times, until the mixture comes together. Form a 10-12 inch disk and flatten out carefully to about 1- 2 inches thick with your palms. Cut the disk of dough into 8 even triangles. Place all the pieces onto the lined baking sheet and bake for 15-20 minutes, until lightly golden brown. Remove onto a cooling rack and cool completely.

6. While the scones are cooling, prepare the glaze. Add the maple syrup, butter, milk, and brown sugar to a microwave safe bowl, and microwave until mixture begins to boil. Remove from microwave and add the confectioners sugar and the vanilla extract. Whisk until smooth and pourable consistency. Add confectioner's sugar as needed if the mixture is too runny. Drizzle over cooled scones. Enjoy.

Adapted from The Cafe Sucre Farine

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