Pecan Prune Scones

Whisk together the flour, sugar, baking powder, cinnamon and salt into a large mixing bowl.

Add the cold butter cubes to the dry ingredients. Using either a pastry blender or the two butter knife method, cut the butter into dry ingredients until butter pieces are the size of peas or large pearls. 

Gently stir in the chopped prunes and pecans, until just mixed. 

Whisk eggs, buttermilk and maple syrup together. Then add two-thirds of mixture to dry ingredients. Gently mix the dough with a fork until it just comes together. Then mix in the remaining buttermilk mixture; it should be a little rough and scrappy. Do not over-mix, there should be visible chunks of butter and flour.

Turn the dough out onto a lightly floured surface, it should come out of the bowl in mostly one piece. Gather and pat it 2 to 3 times to get the dough to come together. Don’t knead the dough, you want it to be rough because this will give the scones depth and texture.

Gently form dough into one 7”-8” disk for large scones or two 3”-4” disks for smaller scones, about 1 1/2" - 2” thick. Place on a lined baking sheet and chill in the freezer for about 20-30 minutes.

Using a sharp knife, cut the large disk into 8 pie-shaped wedges or the smaller disks into 6 pie wedges each. Place the sliced wedges back in the freezer to continue chilling while the oven preheats.

Preheat to oven to 375°F 

Place scones on baking sheets lined with Silpat mats or parchment paper, leaving 1”- 1.5” between the scones. Bake in the middle of the oven, 20 to 22 minutes for large scones or 14 to 16 minutes for small scones. The scones are ready when they turn a rich golden brown.

Allow to cool on the baking sheet or a wire rack.

Maple Cinnamon Glaze

While the scones are baking or cooling, make the glaze by first sifting the powdered sugar and cinnamon together in a bowl. 

Add the maple syrup and whisk together. If the glaze is too stiff, add water, 1 teaspoon at a time, until the glaze runs off the whisk in a slow, steady and smooth ribbon. 

Once the scones have cooled, drizzle the glaze over the scones. Allow the glaze to set up for 15-20 minutes before serving.