Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Maple scones have the scent of maple and brown sugar and an irresistible pull-apart shape to provide a new twist on the traditional scone.
Heat oven to 400°F. Spray 12-cup muffin pan with no-stick cooking spray; set aside.
Combine flour, brown sugar, baking powder, baking soda and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans.
Combine whipping cream, egg yolks and 1 teaspoon maple flavoring in another bowl; beat with whisk until well mixed. Pour whipping cream mixture into flour mixture; stir until moist dough forms. Turn dough out onto lightly floured surface; gently knead 10 times or until smooth.
Place sugar in 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; top with another ball of dough. Bake 16-18 minutes or until golden brown. Cool in pan 2 minutes. Remove from pan; place onto cooling rack.
Combine powdered sugar, 1 teaspoon maple flavoring and enough milk for desired glazing consistency in bowl until well mixed. Drizzle glaze over warm scones.
Dietary Fiber: 1g
These are amazing. They don't have the texture of the traditional scones, but they are so good. They also make the house smell amazing. I used toasted walnuts, instead of pecans. They tasted great. The recipe is a keeper.
Love the scones, hate the time to make 48 balls. Can this be done in 12 large bals instead?
I have made this recipe many times and it is wonderful!
Easy to make and has a lovely delicate crumb. I add 1 tsp. cinnamon and increase maple flavoring to 2 tsp. in the scones. Yum!
I have made this recipe numerous times. I love the flavor and texture. I have tried 20 scone recipes, most are dry. These were nice and crunchy on the outside and moist on the inside. I highly recommend.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1658
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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