I'm a sucker for scones. Based on the number of scones I've made and posted here, I'd say it is an unhealthy obsession. Well, I do have a passion for pastries and most things that are sweet and for breakfast. Here's my recipe for a decadent chocolate chip and pecan scone with a maple flavored icing.
- 2 cups all purpose flour
- 1/4 cup granulated white sugar
- 1 1/4 Tsp. baking powder
- 1/4 Tsp. baking soda
- 1/4 Tsp. salt
- 1/2 cup unsalted butter
- 1/2 cup chocolate chips
- 1/4 cup chopped pecans
- 1 Tsp. Vanilla extract
- 2/3 cup buttermilk
- 1 cup powdered sugar
- 1-3 TBSP water
- 1 Tsp. vanilla
- 1 TBSP maple syrup
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper or a silicone baking sheet.
In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, and salt. Cut in the butter and mash together with your finger tips until the mixture resembles fine bread crumbs. Add the pecans and chocolate chips and stir through.
Add the buttermilk and vanilla extract and mix until a soft dough forms. Dust a pastry board or your counter top with some flour and turn out the dough. Knead the dough about 10 times. Roll the dough out into a circle about 1/2 to 1/4 inch high. Using a pastry cutter or a knife, cut the dough into about 8-10 pieces. Place the pieces on the prepared cookie sheet and bake in oven for 15-20 minutes or until golden brown on top. Cool on a wire rack.
In a medium bowl, add the powdered sugar. Slowly add the water while whisking until a smooth icing forms. Whisk in the syrup and vanilla.
After the scones have cooled, brush the icing over the top and sides of each scone.