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Butter Pecan Scones Ingredients 5 Tbsp. cold unsalted butter, divided 1 c chopped pecans 1/3 c + 1/8 tsp. granulated sugar, divided 3/4 tsp. kosher salt, divided 1 1/2 c all-purpose flour, + more for surface 1 1/2 tsp. baking powder 1/4 tsp., + a pinch of ground cinnamon, divided 1 large egg, cold 1 tsp. vanilla extract 9 Tbsp. cold heavy whipping cream, divided 1 c powdered sugar 1 Tbsp. pure maple syrup Directions 1 Preheat oven to 400°F. Melt 1 tbsp of butter in skillet over med. Add pecans; cook, stirring occasionally, until nuts are toasted 2 to 3 minutes. Remove from heat, & transfer to a plate. Sprinkle pecans with 1/8 teaspoon each of granulated sugar & salt. Cool 10 minutes. 2 Whisk together flour, baking powder, 1/4 tsp of cinnamon, 1/2 tsp of salt, & remaining 1/3 c granulated sugar in a bowl. Cut remaining 4 tbsp of cold butter into small cubes, & work butter into flour mixture using a pastry cutter until mixture is crumbly. 3 Whisk together egg, vanilla, & 6 tbsp of cream in a bowl; add to flour mixture, & stir until combined, about 2 minutes. Add 3/4 c of toasted pecans, & fold until combined & dough comes together. 4 Turn dough onto lightly floured surface; shape into a 6” diameter disk about 3/4” thick. cut disk into 6 wedges. Arrange wedges 1/2” apart on a baking sheet lined with parchment paper. Chill, uncovered, 20 minutes. 5 Lightly brush tops of scones with 1 tbsp of cream. Bake in preheated oven until golden brown 18 to 20 minutes. Let cool 5 minutes. 6 While scones cool, whisk together powdered sugar; maple syrup; & remaining 2 tbsp cream, 1/8 tsp salt, & a pinch of cinnamon in a saucepan over medium, stirring until sugar dissolves & mixture thickens, about 2 minutes. Drizzle icing over warm scones, & sprinkle with the remaining 1/4 c toasted pecans. 💎 If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingwithLov or @CookingisLove, has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee