Late Autumn Scones

In the Baking Fundies class I was talking about a couple posts back we made scones. Our chef told us we were free to spruce up the recipe anyway we wanted so I decided to make a Cinnamon scone with a maple & pecan glaze. At the expense of sounding obnoxious, they were absolutely delicious. One girl in my class told me that my scones were the first ones she tasted in the class that she would actually buy! That comment made me so incredibly ecstatic! So now I am sharing with you this awesome recipe.

Cinnamon Scones:

Makes about 12.


13 oz pastry flour

1 t. salt

1/2 oz. baking bowder

1 1/2 oz. sugar

6 oz. butter

1/2 egg

1 egg yolk

7 1/2 oz heavy cream

2 T. Cinnamon


1. Combine all the dry ingredients (including the cinnamon)

2. Cut the butter into the dry ingredients until it is in walnut sized pieces.

3. Combine eggs, yolks, and heavy cream.

4. Add liquids to the butter and dry ingredients and mix with dough hook just until it wraps up the hook.

5. Let rest in fridge for at least 15 mins.

6. Roll to approx. 1 in thick

7. Cut dough into desired shape (either circles, triangles, etc.)

8. Egg wash and refrigerate for 15 minutes.

9. Bake in a 375 F oven.

Maple & Pecan Glaze:


2 C powdered sugar

1 C maple syrup

Whisk together the sugar and maple syrup by eye until proper thickness, you may need to add more of the sugar if the glaze needs to be thicker.

Keep in mind if the glaze is too thin it will just be absorbed by the scones.

Image“Let things taste of what they are.” -Alice Waters


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