AMY & REE: Maple Pecan Scones (week 1)

For those of you with The Pioneer Woman's new cookbook in hand, you'll notice right off that I am not going straight through, making each recipe as listed. Oh no, I'm hand picking the one I want to make/eat each week, and for some reason these Maple Pecan Scones appealed to me. Um, could it be that I didn't learn my lesson when the scale shouted "YOU'VE GAINED GAINED FIVE POUNDS OVER THE HOLIDAYS, LADY!"? I guess my sweet tooth was shocked into overdrive or something, because I decided to make the sweetest, butteriest, melt-in-your-mouth scones ever as my first shot with my new cookbook and my new New Year's Resolution.

It was a challenge for me, though, as this was my first time making scones (I told you, I'm an amateur chef). First off, I don't own a pastry cutter and decided that I should invest in one after trying to use a metal spatula to chop the cold butter into the flour mixture. I should probably also check to make sure I have all ingredients on hand before starting a recipe, but that's not how I roll. Some things slip my mind, like how we'd used all the eggs in the house for breakfast that morning instead. So, I sent Eric on a grocery emergency to pick some up while I chopped and chopped incessantly with that damned metal spatula. Once the egg was mixed in, the dough was crumbly, which PW said it would be. However, I couldn't even get the stuff to stick together long enough to roll it out with my rolling pin. Finally, however, after making several small dough balls and mashing them quickly together I was able to create a sort-of shape that I could cut the large triangular scones from. It turned out that this didn't matter, because they baked to perfect, golden perfection and the amazing maple frosting sauce that I literally smothered them with (see above photo) was too die for. My girlfriend, Kate, and I had one with tea that afternoon and oohed and ahhed. I had to take some to my neighbors so I wouldn't eat the whole pan, they are that good. Next time, though, I think I'll cut them slightly smaller because they turn out to be really rich (could be the 1/2 lb. of butter, no?).