Molasses-Glazed Pecan Scones

Molasses-Glazed Pecan Scones
Molasses-Glazed Pecan Scones
Ann Colton of Milwaukee, Wisconsin, writes: "Just as T. S. Eliot's J. Alfred Prufrock measured out his life with coffee spoons, I like to measure out my days with interesting meals. Since I started teaching English literature to junior-high students about a year ago, I've had less time to cook because of all the papers I have to grade. I'm still a firm believer, though, that food makes life more fabulous, and I get such pleasure from tasting and experimenting. Sometimes I'll honor requests from my students and whip up new treats for them. My baked goods, like these scones, are the most popular." These oversize wedge-shaped scones have a light muffin-like texture.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6
American English Bread Milk/Cream Breakfast Bake Kid-Friendly Pecan Molasses Bon Appétit Wisconsin Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all purpose flour
  • 2 large egg yolks
  • 2/3 cup powdered sugar
  • 2 tablespoons whipping cream
  • 2/3 cup buttermilk
  • 1 teaspoon maple extract
  • 3/4 cup (packed) golden brown sugar
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup pecans, toasted, broken into pieces
  • 1/2 teaspoon mild-flavored (light) molasses
  • Carbohydrate 76 g(25%)
  • Cholesterol 119 mg(40%)
  • Fat 32 g(49%)
  • Fiber 2 g(9%)
  • Protein 8 g(15%)
  • Saturated Fat 15 g(73%)
  • Sodium 368 mg(15%)
  • Calories 609

Preparation Position rack in center of oven and preheat to 400°F. Combine flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in large bowl; whisk to blend. Add 6 tablespoons butter; using fingertips, rub in until butter is reduced to pea-size pieces. Mix in pecans. Whisk buttermilk, egg yolks, and extract in medium bowl. Add to flour mixture. Toss with fork until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut into 6 wedges. Arrange wedges 1 inch apart on ungreased baking sheet. Bake until tester inserted into center comes out clean, about 16 minutes; transfer to rack. Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, and cream in heavy small saucepan over low heat until sugar dissolves. Remove pan from heat. Whisk in powdered sugar and molasses. Spread glaze over warm scones. Let stand until glaze sets, at least 30 minutes.

Preparation Position rack in center of oven and preheat to 400°F. Combine flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in large bowl; whisk to blend. Add 6 tablespoons butter; using fingertips, rub in until butter is reduced to pea-size pieces. Mix in pecans. Whisk buttermilk, egg yolks, and extract in medium bowl. Add to flour mixture. Toss with fork until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut into 6 wedges. Arrange wedges 1 inch apart on ungreased baking sheet. Bake until tester inserted into center comes out clean, about 16 minutes; transfer to rack. Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, and cream in heavy small saucepan over low heat until sugar dissolves. Remove pan from heat. Whisk in powdered sugar and molasses. Spread glaze over warm scones. Let stand until glaze sets, at least 30 minutes.