This recipe originated from Ree Drummond’s cookbook, The Pioneer Woman Cooks. At the time I came across this scone recipe of hers, I had never eaten a scone that was FROSTED, and it just felt entirely WRONG to enjoy it so dang much! Thankfully, I quickly got over it and have been making these scones by the hundreds, ever since. I especially like to freeze the dough and give these as Christmas gifts to be baked fresh by the recipients, whenever they are wanting something hot from the oven. I don’t know about you, but I NEED that kind of stuff ALOT. I’ve always been rather needy – hopefully you can overlook that character trait in me.
3 cups all-purpose flour
1/2 cup granulated sugar
1 Tbs. baking powder
3/4 tsp. kosher salt
1 cup (1/2 lb.) unsalted butter, chilled, cut into small chunks
1/3 cup chopped toasted pecans
1 large egg
3/4 cup heavy cream (I have substituted buttermilk often, as well)
1 pound confectioners’ sugar
1/4 cup milk (I use whatever’s in my fridge, usually 2%)
4 Tbs. unsalted butter, melted
Splash of strongly brewed coffee
Dash of salt
2 teaspoons maple flavoring or maple extract
Preheat oven to 350 degrees F.
In a large bowl, stir together the flour, granulated sugar, baking powder and salt. Add the butter to the flour mixture; using a pastry blender or a knife and a fork, cut the butter chunks into the flour mixture it resembles crumbs. (You can also do this whole procedure in the food processor to make super quick work of it. I place the dry ingredients into the food processor bowl and pulse it a couple time to blend everything well. Add your chilled butter chunks and then pulse the food processor until mixture resembles crumbs. Game changer!)
Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together; add this mixture to the dry ingredients and stir until just combined.
Turn the dough mixture onto lightly floured work surface. The dough may be kind of crumbly, but this is okay! With your hands, push the mixture together into a large bundle.
With a rolling pin, flatten out your bundle of dough into a 8″ – 9″ round, about 3/4 inch thick. With a sharp knife or a bench scraper, cut the dough into 8 equal-size wedges.
Transfer the wedges to a greased baking sheet. Bake the scones for 22 to 26 minutes, until they’re just golden brown and kind of set to the touch at the center.
Remove scones from the baking sheet to a cooling rack and cool completely before frosting.
While scones are cooling, combine the frosting ingredients together in a large mixing bowl until smooth. Frost the cooled scones and allow frosting to set before serving.
Now You’re Cookin’,
P.S. To give these scones as an oven-ready gift for Christmas, here’s how I do it:
- Mix and roll out as above, creating the wedges as directed.
- Place the wedges (scones) onto a greased baking sheet, not touching, and cover with wax paper or parchment paper. Pop the baking sheet into the freezer and freeze over night, or several hours, until scones are frozen solid.
- Remove frozen scones from the baking sheet the next morning and divide into packages. I usually purchase white foam trays in assorted sizes from the meat department of the local grocer, then place my scones on the trays and add a small container of the maple frosting before wrapping in a holiday bag or wrap. (See my photo below – my packaging is nothing fancy, that’s for sure!)
**Be sure to include the baking directions, which are as follows: Bake scones from frozen, in preheated 325 degree F. oven for 25-27 minutes. Cool, frost and enjoy!
Also, just go ahead and include the recipe for them as well. That way they won’t have to run you down later to get it. Believe me – they’ll want it!