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Rosemary Pecan Scones w Maple Glaze

Servings
Makes about 8 scones-10 scones depending on how you slice
Rosemary Pecan Scones w Maple Glaze

 

 

Ingredients
1 cup almond milk
1 tablespoon lemon juice
3 cups all purpose flour or whole wheat pastry flour
2 tablespoons baking powder
3 tablespoons cane or turbinado sugar
¼ teaspoon salt
¼ cup coconut oil or non hydrogenated shortening
2 tablespoons non dairy butter
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
¾ cup chopped pecans or walnuts
MAPLE DRIZZLE INGREDIENTS
1 tablespoon nondairy butter
1 sprig rosemary
¼ cup maple syrup
⅓ cup powdered sugar
Directions

Warm the oven to 425 degrees and line a baking sheet with parchment paper or foil.

In a small cup pour together the milk and lemon juice and let it sit. In a large bowl, mix together the flour, baking powder, sugar, and salt. Cut the coconut oil and non dairy butter into the flour using your hands or a fork until it all looks kind of grainy and there are no large chunks left. Just smash around for a while and you’ll be fine. Drizzle in the olive oil and mix it up so that it's not forming a glob in the flour somewhere. 

Make a well in the center of the flour and pour in the milk mixture and the chopped rosemary. Mix it together until it is almost all the way combined but stop short. You still gotta add the nuts. Fold in the pecans but be careful not to over mix. You don’t want dense scones. Shape the dough into a ball in the bowl using your hands and then move it to your cutting board.

Pat down the dough into a circle no more than 1 ½ inches high. Take a sharp knife and cut that fucker up into 8-10 slices like a pizza. Pull out each little slice and place them on your prepared baking sheet. Brush the outside with a little grape seed oil, olive oil, or almond milk, sprinkle a little extra sugar for looks and then stick that shit in the oven for 12-15 minutes or until the bottoms start to brown.

While the scones are cooking, you can make the glaze. In your smallest saucepan over a low heat, melt the butter then throw in the rosemary sprig and maple syrup. Bring this up to a simmer, stir, then turn off the heat. We just wanna infuse that syrup with all that rosemary flavor so let this sit for however long you’ve got. When you’re ready to glaze, pull out the rosemary sprig and whisk in the powdered sugar until it's all incorporated and not chunks remain.

When the scones are done, let them cool for about 10-15 minutes before glazing. If you do it while they’re still hot, the scones will just absorb the glaze and it won’t look like you did shit. Drizzle over the glaze with a whisk or a fork so you’ve got little lines of glaze all over.

Now go enjoy that shit.

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