Desayunos
Scones de arce, avena y nueces pecanas tostadas
🧺 Ingredientes
Las cantidades se recalculan solas. La receta está escrita para 8.
- 2/3 cup (75g) pecans (use raw, unsalted)
- 2/3 cup (57g) old-fashioned whole rolled oats, plus more for topping
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 Tablespoons (40g) pure maple syrup
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for shaping
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, very cold and cubed
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120g/ml) cold heavy cream, plus more for brushing
- 1 large egg, cold
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon maple extract
- 2 Tablespoons (28g) unsalted butter
- 1/4 cup (80g) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch of salt
👩🍳 Paso a paso
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In a dry medium skillet over medium heat, combine the pecans and oats. Cook, stirring with a spatula or wooden spoon, until they smell nutty and toasty, about 4–5 minutes. Add the cinnamon, salt, and maple syrup. The maple syrup will bubble up when it hits the hot pan; that’s expected. Cook, stirring, until the syrup thickens into a glaze that coats the pecans and oats, about 2–3 minutes. Remove from heat and transfer the mixture to a cutting board. Set aside to cool.
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In a large bowl, whisk together the flour, baking powder, and salt. Add the cold cubes of butter and cut them into the flour mixture with a pastry cutter, 2 forks, or your fingers until the mixture resembles pea-sized crumbs.
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In a medium bowl, whisk together the brown sugar, heavy cream, egg, vanilla extract, and maple extract until combined and smooth. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until the dough starts to come together. Avoid over-mixing.
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Roughly chop the cooled pecan-oat mixture. Add the maple oat pecan crunchies to the dough and fold to incorporate. You may need to use floured hands to bring it all together. The dough will be crumbly.
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With floured hands, work the dough into a ball as best you can and transfer to a floured work surface. Press into a neat 8-inch disc and, using a very sharp knife or bench scraper, cut into 8 equal wedges.
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Place scones on a plate or lined baking sheet (if your refrigerator has space!) and refrigerate the shaped scones for at least 15 minutes and up to 1 day.
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Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
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Arrange the chilled scones at least 2 inches apart on the prepared baking sheet. Using a pastry brush, lightly brush the tops of the scones with heavy cream.
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Bake for 20–25 minutes or until golden brown. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
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In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt. Taste; add a pinch more salt if desired. When the scones are cool enough to handle, dip the tops in the icing and place them on a cooling rack set over a lined baking sheet (to catch the drips). The icing sets quickly, so reheat it over the stove if needed. Sprinkle oats over the icing before it has a chance to set. If you have any icing left, you can drizzle it over the tops.
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Leftover scones keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Scones mantecosos con avena y nueces pecanas caramelizadas en jarabe de arce ofrecen textura crujiente y sabor tostado.
Por qué importa
- Puedes preparar un desayuno o merienda especial con ingredientes que ya tienes en tu alacena.
- El tostado previo de avena y nueces en jarabe de arce aporta profundidad de sabor sin complicar la receta.
Contexto
Ingredientes: 1 taza de avena en hojuelas, 3/4 taza de nueces pecanas picadas, 3 cucharadas de jarabe de arce puro (más 2 cucharadas adicionales), 2 tazas de harina de todo uso, 1/3 taza de azúcar, 1 cucharada de polvo de hornear, 1/2 cucharadita de sal, 1/2 taza (115 g) de mantequilla fría en cubos, 1/2 taza de crema líquida, 1 huevo, 1 cucharadita de extracto de vainilla. Preparación: Tuesta avena y pecanas en sartén a fuego medio hasta que aromaticen, agrega 3 cucharadas de jarabe de arce y cocina hasta caramelizar; deja enfriar. Mezcla harina, azúcar, polvo de hornear y sal. Incorpora mantequilla fría con tenedor o procesador hasta obtener migas gruesas. Bate crema, huevo, vainilla y 2 cucharadas de jarabe; vierte sobre la mezcla seca, agrega avena y pecanas caramelizadas, mezcla solo hasta integrar. Forma disco de 20 cm, corta en 8 triángulos, hornea a 200°C durante 18-22 minutos hasta dorar.
Lo que sigue
Sirve tibios con mantequilla o más jarabe de arce al gusto.
Tazas → gramos
Equivalencias de cocina, redondeadas. Para repostería fina, pesá.
El vino sin complicarte
Rosado seco, bien frío
Cuando no sabés por dónde va a ir la mesa, el rosado seco es la apuesta que menos se equivoca: tiene la fruta de un tinto y la frescura de un blanco, y no tapa nada. Servilo a 9 grados.
Sin alcohol: agua con gas, limón y mucho hielo.
Recomendación editorial, sin marcas ni puntuaciones. Consumo responsable. Prohibida la venta de alcohol a menores de edad.
Basada en Sally's Baking Addiction, con receta y texto propios.
