Tonight as much as I wanted to bake something, it had to be simple. Enter stage left: Cinnamon Pecan Scones.
It was the usual recipe, why mess with a good thing? My big creative addition was toasted pecans. Just delicious.
Cinnamon Pecan Scones
Combine these 5 ingredients.
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp sugar
Cut or grate and then mix in 1 stick of cold butter (if you are grating the butter it is best it the butter is frozen)
Add 1 cup cinnamon chips.
Next, combine the following ingredients and add to the flour-
1 egg yolk, save the white for the glaze
1 tsp vanilla
3/4 cup buttermilk
Using a large spoon, stir the dough ingredients until all is moistened and holds together.
Line a baking sheet with parchment.
Scrape the dough onto the floured parchment using your hands or a rolling pin shape the dough into a square or rectangle that is 3/4" thick.
Fold over like a letter fold a few times.
This is how you get nice flaky layers.
Using a knife, cut into the size scones you want. You can shape in a circle and cut into wedges or use a scone pan.
I pop the tray of scones in the freezer for about 10 minutes.
Pre-heat the oven to 375˚. Some recipes say 425˚ but 375˚ works for me,
Brush the tops of the scones with the egg white and sprinkle with raw sugar.
Bake 18 to 20 minutes.
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