Brown sugar pecan scones
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.
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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.
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Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1 cup whipping cream, divided
- 1/2 cup chopped toasted pecans
- wax/parchment paper
Servings:
Instructions
- 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.
- 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.
- 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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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.
|
|
|
|
|
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.
|
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1 cup whipping cream, divided
- 1/2 cup chopped toasted pecans
- wax/parchment paper
Servings:
Instructions
- 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.
- 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.
- 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