Pecan scones

Ingredients:

For the test:

• 3 cups premium wheat flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 240 g cold butter
• 1/4 cup pecans
• 1 egg
• 3/4 cup heavy cream

For the glaze:

• 450 g of powdered sugar
• 1/4 cup whole milk
• 60 g butter, melted
• 5 - 10 ml of strong coffee
• 1/8 tsp salt
• 2 tsp maple extract
• Chopped pecans, for sprinkling

Preparation:

1. Preheat oven to 180°C.
2. Sift flour, granulated sugar, baking powder and salt into a large bowl.
3. Cut the cold butter into small pieces, then add to the flour and knead until crumbs form.
4. Finely chop the pecans and stir them into the flour mixture. Beat the egg with the cream and mix into the flour mixture. Form the dough into a ball.
5. Place the dough on a cutting board and roll it out into a round shape with a diameter of 25 cm and a thickness of about 2 cm. Then cut the dough into 8 equal parts.
6. Place the scones on a baking sheet lined with oiled parchment paper and bake in the oven for 22-26 minutes, until golden brown. Remove the scones from the oven and cool completely.
7. Mix all the glaze ingredients in a deep bowl until smooth. Drizzle the scones generously with the glaze and sprinkle with pecans.