Name: Pecan and Spice Scone
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 15 serving(s)
Ingredients: 3/4 cup (180 ml) milk; 2 teaspoons (10 ml) white vinegar; 2 cups (500 ml) unbleached all-purpose flour; 3/4 cup (180 ml) chopped pecans, toasted; 1/4 cup (60 ml) brown sugar; 1 teaspoon (5 ml) baking powder; 1/2 teaspoon (2.5 ml) baking soda; 1/4 teaspoon (1 ml) salt; 1/4 teaspoon (1 ml) ground nutmeg; 1/4 teaspoon (1 ml) ground cinnamon; 1/2 cup (125 ml) cold unsalted butter, diced; 2 tablespoons (30 ml) 35% cream (or milk); 1 tablespoon (15 ml) sugar

Preparation

- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- In a measuring cup, combine the milk and vinegar. Set aside.
- In a food processor, combine the dry ingredients. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the milk and vinegar mixture and pulse for a few seconds, just enough to moisten the flour.
- On a lightly floured surface, pat down the dough with your fingers or with a rolling pin to about 2.5-cm (1-inch) thick. Cut the dough using a 6-cm (2 ½-inch) round cookie cutter. Place the dough discs on the baking sheet, spacing them evenly.  
Topping
- Brush the scones with the cream and sprinkle with the sugar. Bake for about 18 minutes or until lightly golden brown. Let cool on a wire rack.

Pecan and Spice Scone

Categories

Ingredients

Topping

Preparation

Topping

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet