There are always scones.

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.