Jumbo Maple-Pecan Scone

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

* Per serving · 4 servings · Values may vary.