Maple Pecan Praline Scones

Scone recipe:
2 c. all-purpose flour
1/3 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. cold butter, cut into 1 Tbs. size pieces
1 c. maple pecan praline crumbs (recipe below)
1/2 c. buttermilk
1 egg, lightly beaten
1 tsp. vanilla
1 Tbs. milk

For the glaze:
3/4 c. powdered sugar
2 Tbs. maple syrup
1-2 Tbs. milk

Maple Pecan Pralines:
1 c. brown sugar
2 Tbs. maple syrup
2 Tbs. heavy cream
1/2 tsp. vanilla
1/2 c. coarsely chopped pecans
pinch of salt
2 Tbs. butter


1.  Make the Pralines:
Line a baking sheet with parchment paper, set aside.

In a medium saucepan, combine the brown sugar, maple syrup, cream, and salt.  Warm over medium-high heat until boiling.

Lower heat and continue to cook until the sugar is dissolved and mixture is smooth and bubbly.  Add the nuts and butter, simmer for 5 more minutes.  Turn off the heat, add the vanilla.

Pour mixture onto parchment paper.  Cool completely.  (You can throw them in the fridge/freezer!). Once cooled, break into small pieces.

2.  For the Scones:
Preheat oven to 425 degrees.

Line a baking sheet with parchment paper or silpat.

In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.  With a pastry blender (or your fingers if you don't have one), cut in the butter until mixture resembles a course meal.

Stir in the maple praline crumbs.

Make a well in the center of the mixture and add buttermilk, egg, and vanilla.  Stir until just combined (you want the ingredients to be mostly wet, but they may not stick together in a ball, that's okay).

Transfer dough to a lightly floured work surface and form into a ball.  Pat into an 8" circle and cut into 8 wedges.

Place on prepared baking sheet.  Brush each wedge with milk.   Bake scones until golden brown, 12-15 minutes.

3.  Prepare glaze:

Mix together the powdered sugar, maple syrup, and milk.  Add a tiny bit more milk if needed, it should be a pourable consistency.

When scones are done, remove from oven and cool on pan for 5 minutes.
Remove from pan to a wire rack.
Top with glaze and more praline crumbs!