Large Pecan Scones with Maple Glaze

Ingredients:

• 3/4 cup yogurt, plus extra for greasing
• 1 teaspoon vanilla extract
• 2 and 1/4 cups flour, plus extra for dusting
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp of soda
• 0.5 tsp. grated orange zest
• 1/4 tsp. grated nutmeg
• 0.5 tsp ground cinnamon
• 0.5 tsp salt + a pinch
• 165 g butter, cut into small pieces and chilled
• 0.5 cup toasted pecan pieces
• 1/4 cup powdered sugar
• 3 tablespoons maple syrup

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper. In a small bowl, combine the yogurt and vanilla extract.
2. Place the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon, and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue pulse until the mixture resembles fine flour.
3. Add the pecans and pulse once. Add the yogurt mixture and pulse 3-4 more times, or until the mixture is moistened. (Don't overmix, or the scones will be tough.)
4. Turn the dough out onto a floured work surface and gently knead until it forms a ball. Transfer to the prepared baking sheet and stretch to a circle about 8 inches in diameter and 0.75 inches thick. (For individual scones, cut the circle into 8 pieces and arrange them on the baking sheet, spaced apart.) Brush with yogurt and bake until golden brown, about 25 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
5. In a small bowl, whisk together the powdered sugar, maple syrup, and a pinch of salt until smooth. Drizzle the glaze over the scones and cut into pieces (if you baked 1 round scone).