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scones aux noix de pécan et sirop d'érable

Scones aux Noix de Pécan et Sirop d'Érable

Welcome to a delightful baking adventure featuring our scones aux noix de pécan et sirop d'érable. These scones are the perfect blend of wholesome oats, crunchy pecans, and the rich sweetness of maple syrup. Ideal for breakfast or a cozy afternoon snack, they deliver both comfort and satisfaction in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup pecans chopped
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter cubed
  • 1/2 cup milk
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract

Equipment

  • Large Mixing Bowl
  • Whisk
  • Pastry Cutter or Fork
  • Measuring cups and spoons
  • Parchment Paper
  • Baking Sheet
  • Rolling Pin
  • Knife or Pizza Cutter

Method
 

  1. Step 1: Preheat the oven to 400°F (200°C).
  2. Step 2: In a large bowl, combine the all-purpose flour, rolled oats, chopped pecans, brown sugar, baking powder, and salt.
  3. Step 3: Add the cold butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
  4. Step 4: In a separate bowl, whisk together the milk, pure maple syrup, and vanilla extract.
  5. Step 5: Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Step 6: Turn the dough onto a floured surface and gently knead it a few times until it comes together.
  7. Step 7: Pat the dough into a circle about 1 inch thick. Cut into wedges and place on a baking sheet lined with parchment paper.
  8. Step 8: Bake for 15-20 minutes or until golden brown.
  9. Step 9: Allow the scones to cool slightly before serving.

Notes

Make sure your butter is cold to achieve that flaky texture. If you want to add a bit of shine, consider brushing the tops of the scones with a little milk before baking.