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Recipe Detail Page
Pecan and Molasses Scones with Vanilla Glaze
Winter 2011
Molasses adds moistness to these scones while enhancing the pecan and butter flavours. These are delicious with a cup of coffee and quick enough to make for a lazy morning reading the newspaper.
Serving 12
SCONES
2 cups (500 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1½ tsp (7 mL) baking powder
¼ tsp (1 mL) baking soda
½ tsp (2 mL) salt
¼ cup (50 mL) cold unsalted butter
¾ cup (175 mL) plus 2 tbsp (25 mL) milk
2 tbsp (25 mL) fancy molasses
¾ cup (175 mL) pecans, coarsely chopped
GLAZE
½ cup (125 mL) icing sugar
1 to 2 tbsp (15 to 25 mL) cream, preferably whipping
½ tsp (2 mL) pure vanilla extract
¼ cup (50 mL) pecans, finely chopped
1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2 In a medium mixing bowl, stir flour with sugar, baking powder, baking soda and salt. Coarsely grate or cut in butter; toss to coat with flour. Make a well.
3 Measure milk; add molasses. Stir to dissolve molasses. Add milk mixture and pecans to flour mixture. Stir with rubber spatula just until dough forms. Turn out onto lightly floured surface.
4 Divide into half. Lightly sprinkle each half with a bit of additional flour. Pat each half into a round about 1 inch (2.5 cm) thick. Fold each in half and then into quarters. Again pat each mound of dough into a round a scant inch (2.5 cm) thick. Cut each round into 6 wedges. Place on a lined baking sheet at least 1 inch (2.5 cm) apart.
5 Bake in centre of oven for 11 to 12 minutes or until firm to touch and lightly browned. (If making ahead for freezing or for another day, cool completely before storing in airtight container. Warm in a moderate oven for 5 minutes before glazing.)
6 Meanwhile, stir icing sugar with 1 tbsp (15mL) of cream and vanilla. Stir in remaining cream as needed to have a thick, almost pourable glaze. Transfer hot scones to cooling rack. Immediately coat tops with glaze and sprinkle with finely chopped pecans. Serve warm.
Serving 12
