The Weekend & Maple Pecan Cream Scones

Napkin. Napkin. Plate. Plate. Glass. Glass. Pour. Pour. Forks. Spoons. Knives. Vitamins.

Milk. Sugar.

Coffee mug. Coffee mug. Plug in toaster oven. Coffee mugs on toaster oven.

Bread. Slice. Slice. Bread in toaster oven.

Butter on table.

Orange. Orange. Knife. Cutting board. Slice. Slice. Bowl.

Bowl on table.

Apple cake. Slice. Slice. Plate.

Plate on table.

Wait. Wait.

Stir? Stir...

Coffee maker. Go.

Toaster oven. Toast.

Coffee mugs on toaster oven. Warm. Warm.

Good morning.

Haricots Verts

Cremini

Blanched Haricots Verts and cremini, butter sautéed.

Soup au Pistou, a la Daniel Boulud and maple pecan cream scones, a la moi.

Nestled beneath the fleece my mind buzzed a million miles a minute. Maple pecan scones. I'll toast the pecans. Use up the last of the cream. Create my very own recipe.

Maple Pecan Cream Scones

Whisk together in a large bowl:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons raw sugar

3/4 cup toasted/chopped pecans

Add wet ingredients to dry:

1 cup cream

2 tablespoons grade B maple syrup

Stir until just combined and turn out onto lightly floured surface. Knead gently (about 8 to 10 times). Pat dough down until roughly 1/2 inch thick (square it up or leave it free-form—it's your call).

If you square it up, quarter and then halve quarters (you'll get about eight pieces). If you leave it free-form, cut out using 2" round cutter (you'll get about 9 rounds).

Transfer to parchment lined baking sheet.

Brush tops with cream and sprinkle heavily with more raw sugar.

Bake for 20 minutes at 400 degrees.