Today I have a quick and easy recipe for your that is sure to come in handy, especially if you are faced with any of the following situations:
- You’ve been baking like crazy for a few bake sales and people around you start to feel neglected.
- Someone brings an award home and you want to surprise them with a yummy warm scone for breakfast instead of cold cereal.
- When you got home the night before you found everything put away in it’s place.
Those are just a few… I’m sure you can think of many more that could also apply. Try it out and let me know if it worked wonders for you too!
Cinnamon Pecan Scones with Streusel Topping
adapted from Baking by Flavor by Lisa Yockelson
3/4 cup unsifted bleached all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup plus 3 tablespoons firmly packed light brown sugar, sieved if lumpy
pinch of salt
6 tablespoons (3/4 stick) unsalted butter, cold, cut into chunks
3/4 teaspoon pure vanilla extract
1 cup chopped pecans
Thoroughly combine the flour, cinnamon, light brown sugar, and salt in a medium-size mixing bowl.
Scatter over the butter chunks and drizzle over the vanilla extract. Using a pastry blender or two round-bladed table knives, cut the butter into the flour-sugar mixture until reduced to marble-size bits.
Scatter over the chopped pecans and mix them in.
With your fingertips work the mixture util moist clumps of streusel are formed, pressing and crumbling it into large and small lumps.
Cinnamon Pecan Scone Dough
3 cups plus 2 tablespoons unsifted bleached all-purpose flour
3 1/2 teaspoons baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/3 cup plus 1 tablespoon granulated sugar
1/4 pound (8 tablespoons or 1 stick) unsalted butter, cold, cut into chunks
1 tablespoon shortening, cold
1 cup chopped pecans
2/3 cup heavy cream
2 large eggs
2 1/2 teaspoons pure vanilla extract
Preheat oven to 400 degrees F.
Whisk the flour, baking powder, cream of tartar, salt, cinnamon, nutmeg, and granulated sugar in a large mixing bowl. Drop in the chunks of butter and tablespoon of shortening. Using a pastry blender or two round-bladed table knives, cut the fat into the flour until reduced to small nuggets. Further crumble the mixture between your fingertips for 30 seconds to 1 minute.
Mix in the chopped pecans.
Whisk the heavy cream, eggs, and vanilla extract in a medium-sized mixing bowl. Pour the liquid ingredients over the flour mixture and combine to form the beginnings of a dough, using a sturdy wooden spoon or flat wooden spatula.
Knead the dough together in the bowl with your hands until it forms a firm dough, 1 to 2 minutes. If the dough is too dry you can add an additional tablespoon of heavy cream.
Turn out the dough onto a very lightly floured work surface, divide in half, and pat each piece into a 6 – 6 1/2 inch round cake. With a chef’s knife, cut each cake into five wedges.
Press some of the streusel topping on top of each triangle of dough, patty it down with your fingertips or the palm of your hand, dividing the topping evenly among all of the scones. Use all of the topping.
Place the scones on parchment or silpat lined cookie sheets, spacing them about 3 1/2 inches apart. Arrange five scones on each sheet.
Bake the scones for 17 – 18 minutes, or until risen and set.
Transfer the scones to cooling racks, using a wide, offset metal spatula. Serve warm or at room temperature.
These scones keep for two days but, I highly doubt they’ll be around that long.