Maple Pecan Scones

Ingredients:
3 C all purpose flour
1/3 C sugar
5 tsp sugar
1 tsp salt
½ lb. (2 sticks) butter, chilled
¼ C pecans, plus more for sprinkling
1 large egg
¾ C heavy cream (I used half and half)

Maple Icing
1 lb. powdered sugar
¼ C milk
4 Tbsp butter, melted
Dash of salt
2 tsp maple flavoring

Directions:
Preheat the oven to 350 degrees.
Stir together the flour, sugar, baking powder and salt. Cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.

Finely chop the pecans and stir into the flour mixture. Mix the egg & cream together and stir into the flour mixture until just combined. Turn the mixture onto a cutting board and push it together into a large ball. Don’t knead too much—only until it sticks together.

Gently roll the dough into a 10-inch circle and cut the round into eighths. PW recommends that in order to have perfect eighths, you could first cut an X and then cut a plus sign.

Transfer your wedges to a baking sheet that has been covered in parchment paper or lightly sprayed and bake for 20-24 minutes, or until golden brown.

Allow the scones to cool.

Meanwhile, mix your glaze together and pour generously (don't be wimpy!!!) over each scone. Garnish with a couple pecans.

Jalepeno Cheddar Scones

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced

Directions:
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

Scones are always best the first day.

Cherry Pecan Cream Scones

Pre-heat oven to 400 degrees.

In a small bowl, mix together:
1/4 C heavy cream
1 large egg yolk
1 teaspoon vanilla
Mix well and set aside.

In a large bowl, sift together:
1 cup flour
3 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
Drop in 3 tablespoons very cold butter*
Blend mixture with a fork until it resembles coarse meal.

Stir in:
1/3 cup chopped pecans
1/4 cup dried cherries

Make a well in the center of the flour mixture, pour in the cream mixture and mix with a fork until almost incorporated. Pour onto a countertop and very gently shape dough into a ball pressing any flour or other ingredients from the bottom of the bowl. Blend the dough as little as possible.

Pat dough into a 3/4" thick round disc and cut into 6 equal wedges and transfer to a baking sheet. Brush tops with cream and sprinkle with sugar. Bake for 15-18 minute or until light golden. Remove from baking sheet and cool a few minutes before serving. These are even more yummy served with fresh berries and lemon curd.

*keep the butter as cold as possible (I cut the butter into small pieces and place it into the freezer before mixing it into the flour)