The Pioneer Woman Cooks (22 page)

2. In a large bowl, stir together the flour, baking powder, salt, and nutmeg. Set aside.

3. In a separate large bowl, cream together the sugar and shortening.

4. Add the eggs and mix again.

5. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.

6. Fill the muffin cups two-thirds full.

7. Bake for 20 to 25 minutes, until golden. Remove the muffins from the pan and set aside.

8. To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.

9. Dip the warm muffins in the butter, coating thoroughly…

10. Then roll in the cinnamon-sugar mixture. Don’t be afraid to really coat ’em up.

Let the kids help!

11. Cinnamony-sweet perfection! The deliciousness of these beauties is not to be underestimated.

HELPFUL HINT: After cooling completely, puffs can be frozen in plastic bags and reheated later. They’re in the “reheats beautifully” section of my life.

MAPLE PECAN SCONES

Makes 8 scones

I love scones…but only if they’re coated with a thick, creamy icing. Don’t tell the English! This recipe is one of my favorites, and uses the delicious maple icing from my world-famous (okay, county-famous) cinnamon rolls. And they love to be dipped in coffee.

SCONES3 cups all-purpose flour
¹
/
₃
cup sugar5 teaspoons baking powder1 teaspoon salt½ pound (2 sticks) unsalted butter, chilled¼ cup pecans, plus more for sprinkling if desired1 large egg¾ cup heavy creamMAPLE ICING1 pound powdered sugar¼ cup whole milk4 tablespoons (½ stick) butter, meltedSplash of strongly brewed coffeeDash of salt2 teaspoons maple flavoring or maple extract

1. Preheat the oven to 350ºF.

2. In a large bowl, stir together the flour, sugar, baking powder, and salt.

3. Cut the cold butter into small pieces. Cut the butter into the fl

4. Until the mixture resembles crumbs.