Monkey bread + scones + the sweet, buttery, maple deliciousness of pancakes =
These.
Maple pecan pull-apart scones.
Swoon.
I made these for Mother's Day since my mom likes anything I make scones and maple and the pull-apart fun of monkey bread.
And also because I love her and she's the best mom in the world.
On the outside the scones are crisp and flaky, with a sugary crust and a rich, melt-in-your-mouth maple icing, but on the inside they're as light and tender as a buttery biscuit, full of pecans and maple flavor, but not so much that it's overpowering or super sweet.
If there's such a thing as a maple pancake scone, then that's what these taste like. Even my dad loved these... and I'm pretty sure I've never seen him eat a scone.
Ever.
Maybe it has something to do with this icing?
Either way, they're fast, fun, and easy to throw together, they bake up quickly, and warm from the oven with a spoonful of icing will make any morning a little more special, whether it's a Mother's Day or Monday.
Bake them? Please?
Printable Recipe
Scones
2 cups all-purpose flour
1/3 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into cubes
3/4 cup chopped pecans
3/4 heavy whipping cream
2 egg yolks
1 teaspoon maple flavoring
1/4 cup sugar
Maple Glaze
3/4 cup powdered sugar
1 teaspoon maple flavoring
2 to 3 teaspoons milk
Preheat oven to 400°F. Spray a 12-cup muffin pan with no-stick cooking spray; set aside.
Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 3/4 cup chopped pecans.
Combine whipping cream, egg yolks, and 1 teaspoon maple flavoring in small bowl; beat with wire whisk until well mixed. Pour whipping cream mixture into flour mixture; stir until a moist dough forms. Turn dough out onto lightly floured surface; gently knead 10 times or until smooth.
Place sugar in small bowl. Roll dough into 48 (1-inch) balls. Roll each ball of dough in sugar. Place 3 balls of dough into bottom of each muffin cup...
... and top with another ball ball of dough.
Bake for 16 to 18 minutes or until golden brown. Cool in pan 2 minutes. Remove from pan; place onto cooling rack.
To make the maple glaze, combine powdered sugar, 1 teaspoon maple flavoring, and enough milk for desired glaze consistency (I used a little more than 3 teaspoons) in a small bowl until well mixed. Drizzle glaze over warm scones.
Makes 12 scones.
Source: Land O' Lakes Recipe Collection: Harvest Baking Magazine.
Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 3/4 cup chopped pecans.
Combine whipping cream, egg yolks, and 1 teaspoon maple flavoring in small bowl; beat with wire whisk until well mixed. Pour whipping cream mixture into flour mixture; stir until a moist dough forms. Turn dough out onto lightly floured surface; gently knead 10 times or until smooth.
Place sugar in small bowl. Roll dough into 48 (1-inch) balls. Roll each ball of dough in sugar. Place 3 balls of dough into bottom of each muffin cup...
To make the maple glaze, combine powdered sugar, 1 teaspoon maple flavoring, and enough milk for desired glaze consistency (I used a little more than 3 teaspoons) in a small bowl until well mixed. Drizzle glaze over warm scones.
Makes 12 scones.
Source: Land O' Lakes Recipe Collection: Harvest Baking Magazine.
