Maple-Pecan Scones

Yields: 8 scones Total Time: 30 min Prep Time: 15 min Oven Temp: 425

Ingredients

2 cup(s) all-purpose flour 1/4 cup(s) packed dark brown sugar 1 tablespoon(s) baking powder 1 teaspoon(s) ground cinnamon 1/2 teaspoon(s) kosher salt 6 tablespoon(s) cold unsalted butter, cut into small pieces 1 cup(s) pecans, roughly chopped 1 large egg 1/4 cup(s) maple syrup 1 tablespoon(s) maple syrup 1/4 cup(s) heavy cream 1 tablespoon(s) heavy cream

Directions
1. 2. 3. 4. Heat oven to 425 degrees F. Line a baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add the pecans and toss to combine. Make a well in the center of the mixture. In a bowl, whisk together the egg and 1/4 cup each maple syrup and heavy cream. Add to the flour mixture and, using a fork, gently stir until incorporated (do not over mix). Bring the dough together into a ball. On a lightly floured surface, shape the dough into an 8- by 4-inch rectangle (about 1 inch thick). Cut into eight 2-inch rectangles, separate, and transfer to the prepared baking sheet. In a small bowl, whisk together the remaining tablespoon each maple syrup and cream. Brush the mixture over the tops and bake until golden brown, 12 to 14 minutes.