fancy a tea party?

April 29, 2011
The royal wedding is upon us and it absolutely justifies one heck of a tea party!  To be honest, it wouldn't be possible to care any less about this wedding today, but I do love a good tea party!
The perfect companion to any warm cup of tea is definitely a perfect scone.  I planned a morning tea party, so I decided to go with a breakfast scone.

Maple Pecan Scones with Cinnamon Glaze
(yields 12 small scones)

2 cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup plus 1 tablespoon cold unsalted butter (cut into 1/2-inch pieces)
1/2 cup cold cream cheese (cut into 1/2-inch pieces)
2/3 cup pecans, coarsely chopped 
1/2 cup maple syrup
1/3 cup plus 1 tablespoon milk 

Glaze
1/2 teaspoon water
1/4 teaspoon vanilla extract
pinch of kosher salt
2 tablespoons milk
1 teaspoon cinnamon3/4 cup confectioners' sugar, sifted


  1. Preheat oven to 400 F.  Line a baking sheet with parchment paper.
  2. Add the flour, oats, baking powder, baking soda and salt to the bowl of your food processor and pulse  to combine.  Add the diced butter and process until the mixture looks like coarse meal.   
  3. Transfer the mixture to a large bowl of a stand mixer and add the diced cream cheese and pecans.  Mix to combine. 
  4. In a measuring cup, use a fork to beat the maple syrup, milk and the egg until combined.  Make a well in the center of the dry ingredients and pour in the wet ingredients.  Use a fork to mix the wet and dry together until the dough starts to come together - be careful not to overmix.  
  5. Flour your hands and gather the dough then divide it into 2 equal-sized balls.  On a floured work surface, shape each ball of the dough into a disk that is about 1 1/4 inches tall - you don't want to compress the dough too much.  Cut each disk into 6 wedges (they will be small) and transfer them to the prepared baking sheet.  
  6. Bake for 18-22 minutes, or until golden brown and firm on top.  Transfer the scones to a wire rack to cool.
  7. To make the glaze, combine the vanilla, cinnamon and salt in a small bowl.  Whisk in the milk and the the confectioners' sugar until the glaze is completely smooth.  Drizzle the glaze over the cooled scones.
And if you care to know the whole truth, I'll be speaking in a British accent most of the day...

2 comments:

Donna said...

Maple pecan + Glaze = Happy! These look "brillant" :)

Jess said...

Thanks for the sweet comment Donna! You happened to go up another 192983 points in my book for being my British pal, too!! :) Cherio!

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