These Maple Buttermilk Scones are a quick and easy recipe to make for a nice fall brunch or breakfast. They have a maple glaze on top and are sprinkled with chopped pecans.
|Flour||2 Cup (32 tbs)|
|Brown sugar||1/4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Unsalted butter||1/2 Cup (8 tbs) (stick cut into cubes)|
|Buttermilk||3/4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|For the maple glaze|
|Powdered sugar||1 Cup (16 tbs)|
|Maple syrup||2 Tablespoon|
|Chopped pecans||1/4 Cup (4 tbs)|
Preheat the oven to 400 degrees F.
For the maple glaze
Whisk together the powdered sugar, maple syrup, and milk.
For the scones
Whisk to combine the flour, brown sugar, baking powder, and salt. Add the butter cubes and work them into the flour, breaking them down into small pieces with your fingertips and coating them in the flour mixture. When no large butter pieces remain, add the buttermilk and vanilla extract. Stir around until the dough is moist and cohesive.
Shape the dough into a square (or circle, if you desire triangles instead), and cut into 9 even pieces. Spread them out on a baking sheet and bake for 15 minutes, until cooked through.
Let cool completely, then drizzle on the maple glaze and chopped pecans. Serve!