CINNAMON-PECAN SCONES

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Cinnamon-Pecan Scones image

Cinnamon-pecan scones studded with sweet and spicy cinnamon chips.

Provided by @MakeItYours

Number Of Ingredients 11

3 cups (361g) King Arthur Unbleached All-Purp
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (99g) sugar
1 cup (82g) pecan meal
1/2 cup (57g) chopped pecans
1/2 cup (85g) cinnamon sweet bits
8 tablespoons (113g) butter cold cut into pats
3/4 cup (170g) buttermilk
2 large eggs
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 400°F. Line (or lightly grease) a baking sheet with parchment paper., In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips., Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing., In a separate bowl, beat together the buttermilk, eggs and vanilla., Pour the wet ingredients over the dry ingredients, and stir to combine., Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together., Pat it into a rectangle about 8" x 10", and cut the dough into 2" to 3" diamonds or squares with a sharp knife., Place the scones on an ungreased cookie sheet, and bake in a preheated 400°F oven for 12 to 14 minutes, until they're golden brown. Remove them from the oven, and serve warm., Store, well-wrapped, on the counter for 2 days, or freeze for up to a month.

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