Little doogie (that’s me) figured out how to make a light box this weekend, thanks to this tutorial. That’s right. My photography is about to get a little less embarrassing and a little more delicious.
This is another favorite from my cookbook by the Pioneer Woman. The scones are crumbly, tender, light and on their own not overly sweet. But they’ve been dancing in a maple-flavoured rain, and they gotsta warm up with a cup o’ tea.
- 3 cups flour
- 1/3 cup sugar
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter or margarine, chilled (that’s 2 sticks)
- 1/4 cup pecans, finely chopped (plus more for topping)
- 1 large egg
- 3/4 cup heavy cream
- 1 cup powdered sugar
- 1 tablespoon maple extract (or maple syrup)
- 1 tablespoon strong coffee or espresso
Preheat oven to 350 degrees F.
Get yourself a bowl or a bucket or dig a hole and mix together the flour, sugar, baking powder and salt.
Chop butter or margarine into cubes and add to the flour mixture.
Now incorporate the butter into the flour.
*If you’re efficient and well-prepared, you can now get out your pastry cutter. But, if you’re like me, you can walk past the pastry cutters every time you see them in a store thinking “how many times would I even use that? Pfft” and then stand over your butter and flour hating yourself because now you have to do it by hand.
Massage the flour into the butter cubes by rubbing it between your thumbs and forefingers. Keep doing this until the butter is completely incorporated, and the mixture looks sorta like sand.
Pour in the pecans. Man my photography skills are out of control here.
Now mix the egg into the 3/4 cup heavy cream.
MIX ONLY UNTIL COMBINED.
Turn out onto large cutting board (or your counter if you must) and shape into a hump. The recipe says “ball”, but it’s really more of a hump.
Roll out into a disc about 10″ wide and 3/4″ thick.
Cut into wedges. Now, here’s where you should make a decision. You can have 8 regular sized scones, or 16 smaller scones, which is what I wanted. I can’t eat two scones after dinner and realize that’s 1/4 of the entire batch just gone. That’s terrifying. So I made more, little ones to help me sleep at night.
Transfer scones to a parchment-lined baking sheet (or just greased). For 8 larger scones, bake for 22-26 minutes, or until they are just beginning to brown along the edges. For 16 smaller scones, bake 15-18 minutes.
Let scones cool completely before icing. Mix together icing sugar, coffee and maple flavouring. Drizzle over scones generously and top with pecan pieces.