Maple Pecan Scones- Whole Wheat
These flaky scones are the perfect, flavorful bake for breakfast or enjoyed any time of the day! They will quickly become a favorite in your house like they are in our's.
Servings: 24 servings
- 3 cups whole wheat pastry flour This is ground from a soft wheat flour. If you prefer, you can always use a hard red or white. I like the pastry flour for any type of quick breads as it is lower in protein and creates a more tender baked good.
- ¼ cup granulated sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ sticks butter, chilled, cut in 1 inch cubes.
- ¼ cup maple syrup
- ¾ cup buttermilk
- 1 teaspoon mapleine
- egg wash 1 egg plus 2 tablespoons milk. Mix well.
Preheat oven to 375 convection, if you have it. If not, preheat to about 385 degrees.Line a baking sheet with parchment paper. In a food processor, if you have one. Add all your dry ingredients. Pulse to combine. Add in cubed butter. Pulse only a few times. You don't want to break up the butter too much, we still have mixing to do. Next add in walnut and pulse twice. Next is buttermilk, mapleine and maple syrup. Again, only pulse until it comes together. I like to remove mine from the food processor to combine the last little bit. Simply knead quickly, until dough comes together. Your hands are warm and can start to soften the butter if you handle it too much, so knead quickly. Now, you can shape your scones how you choose, I like triangles. I divided mine into 3 pieces on a floured surface. With each of the 3 pieces shape into a circle, about ½-3/4 inch thick. Cut each of the circles into 8 pieces/triangles. Place on your baking sheet.Brush each piece with an egg wash. Sprinkle with sugar or a cinnamon sugar, like I did. Bake until the tops are a light golden brown. Don't over bake, you want them to be flaky, not tough :).Now, sit back and enjoy. You deserve it. I love these with a cool glass of milk!