CK's KITCHEN: Pecan maple cream scones is a warm, crumbly treat

It's hard to explain, but my appetite always seems to grow the moment I step aboard a working freighter — a legendary setting for intrigue, industry and incredible eats on our Great Lakes. And I can assure you, it's absolutely true. Every time I climb the towering boarding ladder, carefully maintaining three points of contact, my stomach begins to rumble in anticipation. I know that inside, fresh-baked treats and restaurant-quality meals are being crafted and served more than three times a day. With my steel-toed boots firmly planted on the spar deck, even the most advanced radar and weather forecasting couldn't predict how sweetly this freshwater adventure would end — with a warm, crumbly pecan maple cream scone. That unexpected delight came courtesy of a very talented second cook, the ship's resident confectioner aboard the 767-foot vessel. Heavy on the cream Unlike traditional scone recipes that rely on very cold butter—and even tricks like mixing in a chilled bowl — this cream scone takes a different approach, using a full cup of heavy cream and all melted butter for a rich, tender result. The dry and wet ingredients come together almost completely on their own, but don't hesitate to use your hands to fully incorporate the flour and shape the dough into a disc. I grabbed my nearby measuring tape to make sure it was the right size — about 6 to 8 inches across — before reaching for my trusty stainless steel scraper to cut the dough into eight even wedges. Then, I carefully lifted each slice and placed it on a parchment-lined baking sheet, ready for the oven. Glazed greatness While the scones baked — just 7 to 10 minutes — I whipped up a maple glaze so good, you'll want to eat it by the spoonful. Starting with a base of powdered sugar, this dreamy glaze blends vanilla and maple extracts, a touch of cinnamon, rich maple syrup and melted butter. The result? Pure perfection that takes these cream scones to the next level. Plus there is plenty of frosting left over that my daughter used for topping on apple pancakes the next day. These scones were a hit with my entire household — and a few lucky dinner guests who just happened to be invited over at the right time! While I'm usually not a fan of nuts in baked goods, these pecan maple scones are truly something special — and I'm not exaggerating when I say you need to make them as soon as possible. Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Pecan naple cream scones 2 cups (10 ounces) all-purpose flour 4 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 5 tablespoons unsalted butter, melted 1 cup pecan pieces 1 cup heavy cream 1 tablespoon vanilla extract Maple glaze 3 cups powdered sugar 2 teaspoons vanilla 2 teaspoons maple extract 2 teaspoons cinnamon 3 tablespoons melted butter 2 tablespoons maple syrup *Add water until desired thickness, mix thoroughly. To make the scones Adjust oven rack to middle position Heat oven to 450 degrees. Line baking sheet with parchment paper. Mix all dry ingredients including sugar into a large bowl until combined. After combining dry ingredients, add the cream and butter and mix until evenly incorporated (mixture will be similar to drop biscuit dough). Powder counter with flour. Make balls out of the dough and place on floured counter, press into a disc 6-8 inches wide and just under ½ inch thick. Cut like a pie into 8 pieces. Place onto parchment lined baking sheet and place in oven for 7-10 minutes, or until golden brown on edges. Let cool for 10 minutes then spoon on glaze. Let sit for 5 minutes and serve. Source: Michael Harlan, head baker on a Great Lakes freighter.