Brown sugar pecan scones


Brown sugar pecan scones
Brown sugar pecan scones
Print Recipe
I found this recipe in a Southern Living Magazine years ago. I love to bake scones and it's nothing like fresh scones right out of the oven. Very easy. **Once you have mix all the ingredient and cut in wedges, let the scones rest for about half an hour if you have time. I make mine the night before. What this does is, it allows all the gluten to rest before baking. Your scones will rise better and be nice and flaky. Just a little hint that's not in the recipe itself.
Brown sugar pecan scones
Print Recipe
I found this recipe in a Southern Living Magazine years ago. I love to bake scones and it's nothing like fresh scones right out of the oven. Very easy. **Once you have mix all the ingredient and cut in wedges, let the scones rest for about half an hour if you have time. I make mine the night before. What this does is, it allows all the gluten to rest before baking. Your scones will rise better and be nice and flaky. Just a little hint that's not in the recipe itself.
Instructions
  1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream and pecans, stirring just until dry ingredients are moistened.
  2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
  3. Bake at 450° for 13 to 15 minutes or until golden.
Recipe Notes

**This recipe doesn't call for this, but I put a little icing on once the scone has cooled slightly.

Mix confectioners sugar with a little milk and 1 Tbl of vanilla until the right consistency.  Start with 1 Tbl of milk at a time.  You want the icing to be thick and not too running.  Just drizzle a little on top.  It makes the scones so much more delicious.

Share this Recipe
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Brown sugar pecan scones
Print Recipe
I found this recipe in a Southern Living Magazine years ago. I love to bake scones and it's nothing like fresh scones right out of the oven. Very easy. **Once you have mix all the ingredient and cut in wedges, let the scones rest for about half an hour if you have time. I make mine the night before. What this does is, it allows all the gluten to rest before baking. Your scones will rise better and be nice and flaky. Just a little hint that's not in the recipe itself.
Brown sugar pecan scones
Print Recipe
I found this recipe in a Southern Living Magazine years ago. I love to bake scones and it's nothing like fresh scones right out of the oven. Very easy. **Once you have mix all the ingredient and cut in wedges, let the scones rest for about half an hour if you have time. I make mine the night before. What this does is, it allows all the gluten to rest before baking. Your scones will rise better and be nice and flaky. Just a little hint that's not in the recipe itself.
Instructions
  1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream and pecans, stirring just until dry ingredients are moistened.
  2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
  3. Bake at 450° for 13 to 15 minutes or until golden.
Recipe Notes

**This recipe doesn't call for this, but I put a little icing on once the scone has cooled slightly.

Mix confectioners sugar with a little milk and 1 Tbl of vanilla until the right consistency.  Start with 1 Tbl of milk at a time.  You want the icing to be thick and not too running.  Just drizzle a little on top.  It makes the scones so much more delicious.

Share this Recipe
Powered byWP Ultimate Recipe