Maple & Pecan Buttermilk Scones

Buttermilk Scones with maple and pecan. Includes measured ingredients and a step-by-step method.

Ingredients

• 250 g all-purpose flour
• 2 tsp baking powder
• ¼ tsp baking soda
• 40 g sugar
• ¼ tsp salt
• 60 g cold unsalted butter, cubed
• 145 ml buttermilk
• 1 tbsp milk, for brushing
• 1 tbsp maple syrup
• 20 g chopped pecans

Method

1. Heat the oven to 400°F (200°C). Mix flour, baking powder, baking soda, sugar and salt. Rub in the butter until the mixture resembles coarse crumbs.
2. Stir in the maple and pecan ingredients. Add most of the buttermilk and stir with a fork; add the rest only as needed for a soft dough.
3. Tip onto a lightly floured surface. Pat to a round about 2.5 cm thick and cut into eight wedges. Brush the tops with milk.
4. Bake on a parchment-lined tray for 15–18 minutes until risen, golden and cooked through. Cool briefly on a rack.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.