CINNAMON-CAPPUCCINO-PECAN SCONES

Cinnamon-Cappuccino-Pecan Scones image

Dusky-dark from cinnamon and espresso, these scones are moist, crumbly, and packed with flavor. Read our blog about these scones, with additional photos, at Flourish.

Provided by @MakeItYours

Number Of Ingredients 42

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Ingredients

3 cups King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 cup butter, cut into pats or small cubes
1/3 cup pecans, processed or blended itll very finely ground
1/2 cup cappuccino chips
1/2 cup cinnamon chips or cinnamon Flav-R-Bites
2 teaspoons espresso powder dissolved in 1 tablespoon hot water
1/2 cup sour cream or yogurt (low-fat is fine)
4 to 5 tablespoons ice water
2 tablespoons coarse white sparkling sugar, for topping
11 5/8 ounces King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour (12 3/4 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 3/4 ounces granulated sugar
4 ounces butter, cut into pats or small cubes
1 3/8 ounces pecans, processed or blended itll very finely ground
3 ounces cappuccino chips
3 ounces cinnamon chips or cinnamon Flav-R-Bites
2 teaspoons espresso powder dissolved in 1 tablespoon hot water
4 ounces sour cream or yogurt (low-fat is fine)
2 to 2 1/2 ounces ice water
1 ounce coarse white sparkling sugar, for topping
330g King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour (12 3/4 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
50g granulated sugar
113g butter, cut into pats or small cubes
39g pecans, processed or blended itll very finely ground
85g cappuccino chips
85g cinnamon chips or cinnamon Flav-R-Bites
2 teaspoons espresso powder dissolved in 1 tablespoon hot water
113g sour cream or yogurt (low-fat is fine)
57 to 71g ice water
28g coarse white sparkling sugar, for topping

Steps:

Preheat the oven to 400
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
Work the butter into the dry ingredients till the mixture is unevenly crumbly; don't be afraid to leave some of the butter in pea- or marble-sized chunks.
Add the ground pecans and chips, stirring to combine.
Dissolve the espresso powder in the hot water.
Gently stir the dissolved espresso and sour cream or yogurt into the dough, just till it's well dispersed; the dough will be very crumbly.
Add enough ice water to bring the dough together in a cohesive mass.
Gather the dough into a ball, and place it on a well-floured work surface.
Pat/roll it into an 8" to 9" circle about 3/4" thick.
If desired, brush the surface of the dough with milk, and sprinkle with coarse white sparkling sugar.
Use a 2" cutter to cut about 20 scones, gathering the scraps and gently shaping into round scones without re-rolling.
Place the scones on the prepared baking sheet, leaving just over 1" between them.
Bake the scones for about 20 minutes, till they're golden brown. When you break one of the center scones open, the middle should be baked all the way through, not doughy or wet.
Remove the scones from the oven, and serve warm.