Now don’t come for me Internet but…I’m not a pumpkin girl. I like to grow pumpkins, carve them, decorate with them and paint my toenails a dusty pumpkin color, just don’t make me eat them. I guess that’s not entirely true, I do like pumpkin in savory applications- pumpkin chili, Pumpkin Risotto, pumpkin soup, sausage + squash pie- I just don’t want pumpkin in my sweets. Especially the most sacred of all breakfast items- the scone. The problem has been, I do LOVE a festive flavor combo, so imagine my disappointment each Fall when there’s nothing autumn-y that I like on the menu. Well, not anymore. I cobbled together this Einkorn Maple Pecan Scone recipe a few weeks ago and it has more than satisfied my autumnal needs. I’ve made it 5 times so far this month, and I don’t see us stopping anytime soon.
Einkorn Maple Pecan Scones
DifficultyMedium
ServingsMakes 8 scones
Prep time15 minutes
Cook time15 minutes
Total time28 minutes
Now don’t come for me Internet but…I’m not a pumpkin girl. I like to grow pumpkins, carve them, decorate with them and paint my toenails a dusty pumpkin color, just don’t make me eat them. I guess that’s not entirely true, I do like pumpkin in savory applications- pumpkin chili, Pumpkin Risotto, pumpkin soup, sausage + squash pie- I just don’t want pumpkin in my sweets. Especially the most sacred of all breakfast items- the scone. The problem has been, I do LOVE a festive flavor combo, so imagine my disappointment each Fall when there’s nothing autumn-y that I like on the menu. Well, not anymore. I cobbled together these Einkorn Maple Pecan Scones a few weeks ago and it has more than satisfied my autumnal needs. I’ve made it 5 times so far this month, and I don’t see us stopping anytime soon.
Ingredients
Scones
- 2 cups All-purpose Einkorn Flour
- 1/4 cup Maple Sugar
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 1/4 tsp Cinnamon
- 5 Tbsp Butter, cold + cubed
- 1 cup Pecans, roasted + chopped
- 1/2 cup Kefir, plain
- Turbinado sugar, as needed
Glaze
- 2 tsp vanilla bean paste
- 1 cup powdered sugar
- 1/4 cup maple syrup
Instructions
Scones
- 1
Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Stir in pecans.
- 3
Add cream to the flour mixture and stir until moist. I use a fork to incorporate everything until it’s mostly in larger chunks, no more powdery bits at the bottom. Lightly knead together the chunks of dough into a disk about one inch thick.
- 4
Remove the parchment from the sheet tray and place it on the counter. Place your disk of dough on the parchment. Slice the the disk into wedges, I do 8, and before separating, gently move your parchment back onto the sheet tray. Then carefully separate and drag apart the scones so they are evenly spaced on the tray.
- 5
Top the scones with a light sprinkle of Turbinado sugar and bake 15-20 minutes.
Glaze
- 1
In a small bowl, combine 2 tsp vanilla bean paste, 1 cup powdered sugar and 1/4 maple syrup. Once combined, use a fork to test it. You want the glaze to come off your fork in nice ribbons. If too thick, add a tiny bit of water. Too thin, add more powdered sugar.
- 2
Once the scones come out of the oven, let them cool for a few minutes before adding the glaze and topping with more crushed peans. Enjoy!
Equipment
Keywords:Scones, Maple, Pecan, Einkorn, Maple Pecan Scones, Autumn, Autumn Breakfast