Maple Pecan Scones

In need of a quick pastry to impress some last minute drop-in visitors? These scones are delicious, elegant and easy to make. They come together in minutes but look like you've planned something special!

Maple Pecan Scones
(slightly adapted from The Pioneer Woman Cooks)

Scones
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/3 cup sugar
5 teaspoons baking powder
1 teaspoon salt
2 sticks butter, chilled and cut into 1 tbls chunks
1/4 cup pecans, finely chopped, plus more for sprinkling
1 large egg
3/4 cup heavy cream

Icing
1 pound powder sugar
1/4 cup heavy cream
4 tablespoons butter, melted
2 tablespoon hot water
1 single serving packet of instant coffee granules
dash of salt
1 tablespoon pure maple syrup


Preheat oven to 350 degrees. In a large bowl, add your flour, sugar, baking powder and salt and whisk together. Cut in the cold butter with a pastry cutter or a fork until the mix resembles small crumbs. You still want chunks of butter visible to don't go overboard with the cutting! Add finely chopped pecans. I buy the whole pecans because they are cheaper and pulse them in the food processor just for a few seconds. In a separate small bowl, mix the cream and egg together and add to the flour/butter mixture. Stir together until just combined. The batter will still be quite crumbly. Dump mixture onto a cutting board and split into two. With your hands, press the mixture into two circles about 5 to 6 inches in diameter and 3/4 inch think then cut into 8 wedges. Move your wedges onto a baking sheet lined with parchment paper and bake for 20 to 23 minutes. You don't want your scones to brown on the edges.

For the icing, stir instant coffee into the hot water and then combine all ingredients into a bowl and whisk together until smooth.

When scones are done baking, remove from cookie sheet and place on a wire rack with a cookie sheet underneath. After they have completely cooled, drizzle plenty of icing over the top and sprinkle with chopped pecans!

Enjoy!!