Several years ago, before they changed the recipe, Starbucks had a Maple Scone that I LOVED to treat myself with after a hard workout at the Y. With my first bite of these Butter Pecan Scones, I was immediately taken back to that delicious memory!
- 2 cups flour
- ½ cup sugar
- 2.5 tsp baking powder
- Pinch of salt
- 1 stick of frozen butter
- ½ cup toasted pecans
- ½ cup greek yogurt
- 1 egg
- 1 tsp vanilla
- ½ block cream cheese @ room temp
- ½ cup confectioners sugar
- 2 Tbsp milk
- Preheat the oven to 350°.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Grate in frozen butter a little at a time. Add the pecans.
- In a medium bowl, mix together the greek yogurt, egg, and vanilla.
- Add the wet ingredients to the flour mixture; the dough will be stiff.
- Roll out on a floured workspace until desired thickness. I do about a ½ inch.
- Cut into wedges or triangles or you can get fancy and use a biscuit or cookie cutter.
- Bake for 15-18 minutes, or if making shapes until just brown around the edges.
- Cream together all ingredients and drizzle over baked scones.
Tips to Reduce Food Waste
The great thing about these scones is that you can freeze them, cooked or uncooked! If you don’t plan on eating an entire batch, you can freeze after cutting (uncooked) or after they’ve cooled (cooked). If you do freeze them cooked, I recommend waiting to add the glaze until after you’ve warmed them up in the toaster oven for a few minutes.