Val Holcomb is back for another edition of What's Cookin'? and she's sharing a recipe from her travels. Val loves vacationing in Wine Country and she has fallen in love with a bed and breakfast called The Gables Wine Country Inn. According the Val, one of the many perks of staying there is the delicious food. And this is one of the Inn's many offerings . . . Maple Pecan Scones. Check them out!
2 tp baking powder 1/4 tp salt
6 tb butter, very cold, cut into pieces
1/2 cup toasted pecans 3/4 cup heavy cream ( I used half&half )
2 eggs yolks 1 tp maple extract ( which I did not have, I used vanilla extract instead )
1/4 real maple syrup, plus more for glazing
melted butter sugar for sprinkling
Preheat oven to 425 degrees. Combine the flour, baking soda, sugar, salt in a mixer. On low speed, mix in butter just until the size of peas. Do not overmix. Adds pecans. In another bowl, whisk together the cream, egg yolks, extract, maple syrup, until blended. With mixer on low, add to the flour mix just until blended. Again, do not overwork the dough. Turn the dough onto a well floured surface. Make sure all ingredients are incorporated by kneading 2-3 turns. Make scones in size and shape you prefer-keeping the sizes the same. Put scones on greased cookie sheet, or on one covered with parchment paper.
Brush with melted butter and sprinkle with sugar. Bake until scones are slightly browned and a toothpick comes out clean, about 15 minutes. Let scones cool about 10 minutes, then lightly brush with maple syrup and PRESTO!
**Hint-raw scones freeze well**
This recipe is from the cookbook called The Gables Wine Country Inn Cookbook! And, seriously, click that link! It's no wonder Val likes to vacation there. The place looks AMAZING! And, trust me, these scones are the perfect breakfast food. Absolutely delicious.
What's Cookin'? is presented weekly by Murphy Appliance Company
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