#maple #pecan #scones
If you’re new around here, hey! I’m Mike.
I’m an engineer who loves to #bake
There’s a lot of us #bakersofinstagram , it’s an amazing community. Tons of information, #recipes, and technique is shared. It’s a really cool platform for that.
It is not a good platform however for searching for recipes.
A popular format for recipe sharing on the internet is the recipe blog. I’m not a huge fan of that myself as I’ll probably end up with arthritis in the right index finger for the hours of scrolling I’ve done trying to finally get to a recipe at the end of a long winded blog post.
The format I prefer is an updatable recipe ebook. And that’s exactly what you’ll find on my website rosehillsourdough.com
I use Instagram to share about my bakes and to share technique and things I’m interested in, and the best of all of that ends up in my ebook which I update from time to time.
If you purchase my ebook, you get access to free downloads of future versions. Just go back to the email you got when you purchased the ebook and click on the download link again and boom, new version.
I actively participate in recipe development. As I’m working on that development, I share progress here on IG. When a recipe is ready, I send it out for peer review. After that, it gets dropped in the ebook.
These scones are in recipe dev. Feel free to try and give feedback!
Maple Pecan Scones:
250g all purpose flour
10g baking powder
2g baking soda
Mix the above dry ingredients
Cut in 113g cold unsalted butter (some folks like to freeze the butter and use a cheese grater to “cut in” the butter)
Mix 100g discard, 150g maple syrup, 50g of chopped pecans, and 1tsp vanilla
Mix wet and dry ingredients together. Dump out on to work bench. Pat into 1” -1.5” thick round circle. Cut into 8 slices. Place on baking sheet. Brush with a little maple syrup. Bake at 200C (400F) for 15 minutes until golden. Allow to cool on a rack and then brush with glaze.
50 icing sugar
50g maple syrup
I think it needs more flour. The dough seems a tad too wet. 375g next time. Also think I should have kneaded the dough a bit to combine
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