Throwback to New England – Scones érable et pécan

Down to English

Vous l’avez peut-être aperçu sur mon compte Instagram ou sur ma page Facebook, mais j’ai fêté mes 28 automnes la semaine dernière 🙂 Cette année je n’ai pas réalisé de gâteau pour mes collègues – enfin pas encore ^^ je suis partie sur un petit-déjeuner très gourmand, dans un moment de pure nostalgie de ma vie bostonienne. Si vous saviez comme cette ville et l’ambiance cosy-comfy me manque – même les chutes de neige, je vous jure !

Ces scones rassemblent deux de mes ingrédients préférés : le sirop d’érable et les noix de pécan 🙂 J’espère que vous aimerez cette recette autant que moi et surtout que mes collègues qui les ont adorés !

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Scone au sirop d'érable et aux noix de pécan
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Up to French

You may have seen it my Instagram account or on my Facebook page, but I just celebrated my 28 Fall last week 🙂 I have not make any cake to my colleagues this year – well, not yet ^^ I decided to go for a super yummy breakfast, in a moment of “I miss Boston so much”. You can’t really imagine how much I miss this city and its cosy-comfy atmosphere – even the crazy snowfall!

These scones are made of 2 of my favorite ingredients: maple syrup and pecan nuts 🙂 I hope you will love this recipe like my colleagues and I: we just loved them, they are super delicious !

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Maple oat pecan scones
Throwback to New England with these super yummy scones bringing all together some gorgeous Fall flavors : maple syrup, pecan nuts, oat and a hint of coffee - Splendid 🙂
Temps de Préparation 15 minutes
Temps de Cuisson 20 minutes
Portions
scones
Ingrédients
Scones
Icing
Temps de Préparation 15 minutes
Temps de Cuisson 20 minutes
Portions
scones
Ingrédients
Scones
Icing
Instructions
  1. Preheat your oven to 350°F (180°C, gas 4),
  2. In a large bowl, combine flour, oats, granulated sugar, baking powder, and salt,
  3. Add butter chunks, use a fork to work the butter and dry ingredients together until the mixture resembles coarse meal,
  4. Stir in the chopped pecans,
  5. In another bowl, whisk together the cream, egg, and maple syrup,
  6. Pour into flour mixture, stirring gently, until it all comes together, do not overwork the dough, it should still be a bit crumbly, In the other hand, if the dough is too crumbly, add a bit more heavy cream to the mixture, a teaspoon at a time. Turn the dough out onto a floured surface and use your hands to press a disk about 3/4 inch thick,
  7. Using a large glass, cut into 8 to 12 round scones,
  8. Transfer carefully to a baking sheet lined with baking paper,
  9. Bake for 20 to 25 minutes until slightly golden,
  10. Remove from the oven and allow to cool completely on a wire rack,
  11. When completely cool, start preparing the icing, combine all the icing ingredients, the texture should be thick but pourable,
  12. Using a tablespoon, drizzle - spoon a very generous amount on each scone,
  13. Roughly chop pecans and sprinkle on,
  14. Allow the icing to set completely about 2 hours, then serve. Once set, they will keep up to 2 days in an airtight container.

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2 Comments

  1. Comme ils me font envie ces scones !

    Reply
    • Merci 🙂 J’espère que tu testeras la recette !

      Reply

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