- Combine dry ingredients
- 2 C AP flour
- 1/2 C oatmeal (pulsed in a blender)
- 1/3 C sugar
- 2 TBL baking powder
- 1/4 tsp salt
- Optional: 1/4 C dried cranberries (chopped)
Stir to combine
- 2 sticks of cold butter cut into pieces
- Chop up 1 C pecans into fairly small pieces
- Reserve about 2-3 TBL for topping
- Add remainder to flour mixture
- Mix wet ingredients
- 3/4 C cream
- 2 eggs
- Juice and zest from one lemon
- 1 tsp maple extract
- Add wet to dry
- Stir to mix, but don’t overmix
- Should not be like a dough, but should be fairly coarse and crumbly
- Line a baking sheet with parchment paper
- Turn onto the baking sheet
- Press into a thick circular disk
- Cut into half, then quarters, then eighths
- Separate each by about 1/2 inch or more
- 350º for 20-25 minutes
- Let cool completely
- Prepare topping
- 1 1/2 C Powdered sugar
- 2 TBL melted butter
- 1 TBL Nescafe instant coffee
- 1 tsp almond extract
- 1 tsp vanilla
- Drizzle frosting on scones
- Top with some of the crushed pecans
