A not too sweet scone that’s full of fall flavor!
Ingredients:
| ¼ cup | Buttermilk |
| 1 tsp | Vanilla |
| 2 ¼ cup | Flour |
| ¼ cup | Sugar |
| 1 tbsp | Baking powder |
| ½ tsp | Baking soda |
| ½ tsp | Grated orange zest |
| ¼ tsp | Nutmeg |
| ½ tsp | Cinnamon |
| ½ tsp | Salt |
| 12 tbsp | Unsalted butter, cut into small pieces and chilled |
| ½ cup | Pecan pieces, toasted |
| ¼ cup | Powdered sugar |
| 3 tbsp | Maple syrup |
Directions:
Preheat oven to 375. Line a baking sheet with parchment. Combine vanilla and buttermilk, set aside. Combine flour through salt in food processor, pulse until well combined. Add the butter and pulse until mixture looks like a fine meal. Add the pecans and pulse once more. Add the buttermilk and pulse until combined. (Do not over process or scones will be tough.) Turn onto a lightly floured surface and knead to form a ball. Pat on baking sheet into an 8-inch round and cut into 8 wedges.
If freezing, place in a ziplock bag and freeze until ready to bake. Save with topping to drizzle seperate (or omit it to keep things easy). If baking from frozen add approximately 5 minutes to the total baking time.
When ready to bake, brush with buttermilk and bake until golden, about 25 minutes. Combine powdered sugar and syrup with a pinch of salt until smooth. Drizzle over cooled scones. Best if eaten fresh from the oven but will keep a few days in an airtight container at room temperature.