Maple Pecan Pull-Apart Scones.

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Monkey bread + scones + the sweet, buttery, maple deliciousness of pancakes =
Maple pecan pull-apart scones.
I made these for Mother’s Day since my mom likes anything I make scones and maple and the pull-apart fun of monkey bread.
And also because I love her and she’s the best mom in the world.
On the outside the scones are crisp and flaky, with a sugary crust and a rich, melt-in-your-mouth maple icing, but on the inside they’re as light and tender as a buttery biscuit, full of pecans and maple flavor, but not so much that it’s overpowering or super sweet.
If there’s such a thing as a maple pancake scone, then that’s what these taste like. Even my dad loved these… and I’m pretty sure I’ve never seen him eat a scone.
Maybe it has something to do with this icing?
Either way, they’re fast, fun, and easy to throw together, they bake up quickly, and warm from the oven with a spoonful of icing will make any morning a little more special, whether it’s a Mother’s Day or Monday.
Bake them? Please?

Maple Pecan Pull-Apart Scones

Printable Recipe

2 cups all-purpose flour
1/3 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into cubes
3/4 cup chopped pecans
3/4 heavy whipping cream
2 egg yolks
1 teaspoon maple flavoring
1/4 cup sugar

Maple Glaze
3/4 cup powdered sugar
1 teaspoon maple flavoring
2 to 3 teaspoons milk

Preheat oven to 400°F. Spray a 12-cup muffin pan with no-stick cooking spray; set aside.

Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 3/4 cup chopped pecans.

Combine whipping cream, egg yolks, and 1 teaspoon maple flavoring in small bowl; beat with wire whisk until well mixed. Pour whipping cream mixture into flour mixture; stir until a moist dough forms. Turn dough out onto lightly floured surface; gently knead 10 times or until smooth.

Place sugar in small bowl. Roll dough into 48 (1-inch) balls. Roll each ball of dough in sugar. Place 3 balls of dough into bottom of each muffin cup…

… and top with another ball ball of dough.

Bake for 16 to 18 minutes or until golden brown. Cool in pan 2 minutes. Remove from pan; place onto cooling rack.

To make the maple glaze, combine powdered sugar, 1 teaspoon maple flavoring, and enough milk for desired glaze consistency (I used a little more than 3 teaspoons) in a small bowl until well mixed. Drizzle glaze over warm scones.

Makes 12 scones.

Source: Land O’ Lakes Recipe Collection: Harvest Baking Magazine.

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