PW Maple Pecan Scones

I've been trucking along in the PW cookbook, but I can only make about one of these things a week because most of them are time consuming or high-calorie! This started in particular because of a discussion me and the husband got into a Cracker Barrel over the weekend. You know how you can get biscuits or cornbread there? We always go for the biscuits. Then my husband started calling them "scones". I was all, that's not a scone. It's a biscuit. And he was all, no, it's a scone. And I was all, no, a scone is a french thing that is triangle shaped and crumbly. And so on, and so forth.

So I set out to prove him wrong.

Blog, meet Scones.

I actually made these this morning. I rarely make things that require actual preparation in the am's, usually because I'm so tired and just trying to get a grip on the day. Occasionally I'll whip out some muffins, but mostly I make those the day before.

I finally got my new food processor, and she's a beauty. I still don't have a pastry cutter, which this calls for, but since I have this and can gently process flour and butter together for pastry, I was ready to give it a whirl. I'm all about technology, yall.

Here's what it looks like with just the flour, sugar, and butter "cut" in. Nice, uniform, small crumbles of butter. Soothes my Type A.

Then I'm supposed to finely shop up some pecans. I bought a bag of pre-chopped ones, but they weren't small enough. You think I'm gonna chop them up even finer at 6:30 am? Hell to the no! I got out my little processor and gave them a whirl. Aren't they cute sitting there next to each other. I wish my little one would die already so I can get a matching chrome one. But it will probably last forever.

Then you add the liquid, just some heavy cream and an egg. Just a few more quick pulses until it's combined.

Then you dump out the mixture, form it into a circle, and cut into triangles. I am thinking all of this up to here could be done the day before and refrigerated, to cut down on am prep time. Then the next am, all you would have to do is pop in oven.

This recipe also calls for icing. Most scones don't have icing on them. I went ahead and made it. It makes a ton! I had a good 1/4 left of it. This is the "maple" part...powdered sugar, maple extract, splash of coffee. (YUM)

These are SO sweet. I think they definitely could do with out the icing. But the icing? FAB. U. LOUS. I seriously was missing out on the mapley goodness all these years. Ever since the maple cream sauce for the Peach Crisp I have been a fan. I'm not going out and buying all things maple just yet, but it sure is good!

And for the record, the husband liked these alot, but still said they weren't scones. But if Australians call cookies "biscuits" and biscuits "scones" then what am I supposed to do with that?!?