Small-Batch Maple-Pecan Scones

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.
Process 142 grams all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt in food processor until combined, about 5 seconds. Scatter 3 tablespoons unsalted butter, cut into ¼-inch pieces and chilled, over top and pulse until mixture resembles coarse cornmeal with some slightly larger butter lumps, about 6 pulses. Transfer mixture to medium bowl and stir in ¼ cup toasted pecans, chopped. Whisk 1½ tablespoons maple syrup into cream until syrup has dissolved. Using wooden spoon or silicone spatula, stir cream into flour mixture until shaggy dough forms (some bits of dry flour will remain; do not overmix).
Turn dough onto lightly floured counter and, using your lightly floured hands, gently knead until dough comes together, 5 to 10 seconds. Press dough into 5-inch round, about ¾ inch thick, sealing any cracked edges. Cut dough into 4 wedges and transfer scones to prepared sheet, leaving at least 1½ inches between each wedge.
Bake until edges of scones are golden brown, 18 to 23 minutes, rotating sheet halfway through baking. Transfer scones to wire rack set over sheet of parchment paper (to catch glaze) and let cool for 20 minutes. Meanwhile, whisk 3 tablespoons confectioners’ sugar and remaining 1 tablespoon maple syrup together in bowl. Drizzle glaze over scones and let set for 5 minutes before serving.
1. 5.Enjoy!
   

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