Jumbo Maple-Pecan Scone

Directions

1. 1
   Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. 2
   Combine the buttermilk and vanilla in a small bowl and set aside.
3. 3
   Put 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.
4. 4
   Add the butter and continue to pulse until the mixture looks like fine meal.
5. 5
   Add the pecans and pulse once.
6. 6
   Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened.
7. 7
   (Do not overmix or the scones will be tough.)
8. 8
   Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball.
9. 9
   Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick.
10. 10
    (To make individual scones, cut into 8 wedges and space apart on the baking sheet.)
11. 11
    Brush with buttermilk and bake until golden, about 25 minutes.
12. 12
    Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.
13. 13
    Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth.
14. 14
    Drizzle over the scone.
15. 15
    Cut into wedges.
16. 16
    Photograph by Steve Giralt