Butter Pecan Scones
 
Prep time
Cook time
Total time
 
After watching heavy doses of The Crown, Victoria and Downton Abbey, I had a fixation on making scones. I slightly revised a recipe I found for Brown Sugar Butter Pecan Scones from The Merchant Baker. These don't have the butterscotch glaze suggested on her blog, but I would like to try that the next time I make these!
Author:
Recipe type: Breakfast
Cuisine: Bread
Serves: 12
Ingredients
  • 2¼ c. all-purpose flour
  • ½ c. dark brown sugar
  • 1 T. baking powder
  • ½ t. Kosher salt
  • 10 T. frozen unsalted butter
  • ¾ c. chopped pecans, toasted
  • 1 large egg
  • 6 T. heavy cream
  • 1 T. vanilla
  • Topping:
  • Heavy cream
  • Turninado Sugar(Sugar in the Raw)
Instructions
  1. Whisk together the flour, dark brown sugar, baking powder and Kosher salt.
  2. Grate frozen butter over flour mixture and toss gently to evenly distribute within the flour.
  3. At this point, I placed bowl in freezer for about 10 minutes.
  4. Toast pecans and allow to cool,
  5. Toss pecans in flour mixture.
  6. In a glass measuring cup, measure the heavy cream and vanilla. Whisk in egg.
  7. Make a well in the center of the flour mixture and pour in the cream mixture.
  8. Stir with a wooden spoon, about 15 times or until it begins to hold together.
  9. Place dough on a lightly floured surface. It will be a little crumbly, but using your hands mold into a circle.
  10. Cut it in half. Then, roll each half into a 6" diameter circle. Cut each circle into 6 wedges for a total of 12 scones.
  11. Place scones on parchment paper. Brush heavy cream on top of each and sprinkle with turbinado(raw) sugar.
  12. Bake at 400 degrees for about 14 minutes. It may be a little longer if dough is still quite cold. Adjust time as necessary. I actually put convection setting on at the end of the baking time for about 3 minutes to help give the top a more golden color. Watch carefully.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/butter-pecan-scones/