Maple Pecan Scones

Scones live or die on how cold the butter is. Frozen and grated is the easiest way to get it right, because you never have to touch it with warm hands. Toast the pecans first, otherwise they taste faintly of nothing once they're buried in dough.

1. 1

   Toast the pecans in a dry pan for 4 minutes until they smell nutty, then chop and cool. Heat the oven to 200°C / 400°F.

   For this step

   • ¾ cup (83 g) pecans
2. 2

   Whisk the flour, brown sugar, baking powder and salt. Grate the frozen butter straight into the bowl and toss it through with your fingertips, quickly.

   For this step

   • 2½ cups (313 g) all-purpose flour
   • ½ cup (113 g) unsalted butter
   • 3 tbsp (41 g) light brown sugar
   • 1 tbsp baking powder
   • ¾ tsp fine salt
   • ¾ cup (90 g) powdered sugar
3. 3

   Whisk the cream, egg and ¼ cup maple syrup together, hold back 2 tablespoons for brushing, and pour the rest into the flour. Add the pecans.

   For this step

   • 2½ cups (313 g) all-purpose flour
   • ¾ cup (174 g) heavy cream
   • ¼ cup (81 g) maple syrup
   • ¾ cup (83 g) pecans
   • 2 tbsp (40 g) maple syrup
4. 4

   Stir with a knife until it clumps, then tip onto the counter and press it together into a 2.5 cm thick round. Don't knead it, just press.

5. 5

   Cut into 8 wedges, space them on a lined tray and chill for 20 minutes. Cold dough hitting a hot oven is what makes them rise tall.

6. 6

   Brush the tops with the reserved liquid and bake for 18 to 20 minutes until golden. Cool, then drizzle over the powdered sugar whisked with 2 tablespoons maple syrup.

   For this step

   • ¼ cup (81 g) maple syrup
   • 3 tbsp (41 g) light brown sugar
   • 1 tbsp baking powder
   • ¾ cup (90 g) powdered sugar
   • 2 tbsp (40 g) maple syrup

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