1/2 c. pecans, roughly chopped
1. Spread in a single layer on a baking sheet:
2. Toast in a 300-degree (F) oven for 5 minutes, watching carefully to avoid burning.
3. Grind to a powder in a food processor:
1 c. quick oats
1 c. wheat flour
2 1/2 c. white flour
2 t. baking powder
1/2 t. baking soda
2 T. sugar
pinch salt
Cut into dry ingredients with a pastry blender or food processor:
1/2 lb. (2 sticks) cold butter, cut into small pieces
When mixture is thoroughly combined with no lumps of butter, gradually stir in the
toasted pecans and:
1 c. half-and-half
Continue adding half-and-half until dough holds together but does not look wet.
(Do not add more than 1 1/2 c. half-and-half total.)
Separate dough into 2 portions, and flatten slightly. Wrap and chill for 30 minutes.
Roll to 1/2" thickness on floured board. Cut into 3" squares and arrange on a
parchment-lined baking sheet. Bake at 375 degrees for 13-15 minutes or until
slightly browned. Remove from oven and let cool.
Meanwhile, prepare glaze by combining:
2 1/2 c. powdered sugar
2 T. maple syrup
1 t. maple extract
pinch of salt
Stir in until mixture is spreadable but not runny:
1 to 2 T. milk
Spread glaze over scones.