Stay Awake, Wait for Me by Jessie Ware
The word on the street is that, when it comes to fall flavors, pumpkin spice is out and maple is in. The masses have grown weary of pumpkin spice everything, a phenomenon that’s grown since Starbucks introduced it’s first pumpkin spice lattes in 2003 and 2004. The pumpkin spice trend has seemingly run its course, and perhaps overstayed its welcome. Our tastebuds and our markets are ripe for a new fall flavor to take over. Enter: maple.
A teacher friend of mine in California texted me a photo of scones she had made for co-workers at her school. It was an old maple pecan scone recipe I had written in November of 2011. She makes them annually; it’s a little fall tradition that she keeps. Inspired by her text, I decided to revisit this old recipe and give it new life now just in time for our newfound love of all things maple. In this updated version, I omitted the pecans in the dough, mostly to make them more kid-friendly. But if you’re a pecan lover, you can still sneak them in by sprinkling some finely chopped roasted salted pecans on top of the glaze before it sets.