CHOCOLATE PECAN SCONES
Okay, I have a thing about scones. When they're good, they're light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.
Provided by Ina Garten
Yield makes 14 to 16 large scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
- Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
PUMPKIN PECAN SCONES
Make and share this Pumpkin Pecan Scones recipe from Food.com.
Provided by Cupcake-Princess
Categories Scones
Time 27m
Yield 8 scones
Number Of Ingredients 11
Steps:
- In a mixing bowl large bowl stir together flour, brown sugar, baking powder, pie spice, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, pumpkin and milk. Add to crumb mixture and stir just until moistened. Stir in pecans.
- Turn dough onto a lightly floured surface, knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet.
- Bake at 400° for 12-15 minutes or until golden brown.
LEMON PECAN SCONES
Make and share this Lemon Pecan Scones recipe from Food.com.
Provided by Theresa Thunderbird
Categories Scones
Time 40m
Yield 12 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Combine the flour, sugar, baking powder, and salt in a bowl.
- Add the lemon zest and pecans.
- In a measuring cut,stir together heavy cream and lemon extract.
- Stir into dry ingredients until dough holds together in a rough mass.
- Do not overmix.
- The dough will be sticky.
- Lightly flour a board and transfer the dough to it.
- Knead the dough 8 or 9 times.
- Pat into two circles about 6 inches round.
- Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top.
- Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces.
- Bake at 375° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 222.4, Fat 13.6, SaturatedFat 6.6, Cholesterol 36.5, Sodium 204.3, Carbohydrate 22.7, Fiber 1, Sugar 5.5, Protein 3.1
CRANBERRY PECAN SCONES
Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.
Provided by M. Goldman
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
- Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
- Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.3 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 119 mg, Sugar 10.8 g
MAPLE-PECAN SCONES
This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.
Provided by Michaunp
Categories Scones
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk cream and 3 tablespoons maple syrup together in a bowl.
- Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
- Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
- Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
- Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
- While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
- Drizzle glaze over scones.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 40.2 g, Cholesterol 59.8 mg, Fat 23.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 342.3 mg, Sugar 13.5 g
MAPLE-PECAN SCONES
Provided by Ree Drummond : Food Network
Time 1h5m
Yield 8 scones
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.
- Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.
- Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined.
- Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!
- With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges.
- Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing.
- In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving.
MAPLE-PECAN SCONES
Categories Bread Milk/Cream Nut Breakfast Brunch Bake Pecan Fall Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Stir in chopped pecans.
- Whisk cream, egg yolks, and maple extract in medium bowl to blend. Pour over flour mixture; stir until moist clumps form. Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns. Pat dough out to 1/2-inch-thick round. Using 2-inch-diameter fluted cutter, cut out scones. Gather scraps. Pat out dough and cut out additional scones. Transfer scones to prepared baking sheet. Brush with egg glaze.
- Bake until scones are browned and tester inserted into center comes out clean, about 16 minutes. Cool slightly. Serve warm or at room temperature.
GINGER-PECAN SCONES
Provided by Bon Appétit Test Kitchen
Categories Ginger Nut Breakfast Brunch Bake Christmas Easter Picnic Quick & Easy Mother's Day New Year's Day Pecan Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 6 1/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 1 1/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
- Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack.
More about "pecan scones recipes"
BROWN SUGAR-PECAN SCONES RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 33 minsServings 8Published 2010-11-16
- 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.
CHOCOLATE PECAN SCONES - BAKER BY NATURE
From bakerbynature.com
- In a large bowl combine flour, salt, baking powder, brown sugar and cinnamon; mix well to combine.
- Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal.
BAREFOOT CONTESSA | CHOCOLATE PECAN SCONES | RECIPES
From barefootcontessa.com
- Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
- Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn’t stick to the board. Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Re-roll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
MAPLE SCONES WITH PECANS • (VIDEO) - KROLL'S KORNER
From krollskorner.com
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silicone baking mat (like a Silpat)
- Add the cubed, cold butter into the drying ingredients. Using a pastry cutter, cut butter into the flour until pea-sized coarse crumbs form.
BROWN SUGAR BUTTER PECAN SCONES - THE MERCHANT BAKER
From themerchantbaker.com
- Cut in butter with a pastry cutter, two knives or you can rub the butter in with your fingertips, until the mixture is crumbly and you have varied size butter chunks no larger than peas.
MAPLE PECAN SCONES - COOKING CLASSY
From cookingclassy.com
- For the scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner. In a food processor, pulse oats until ground into a flour, about 1 - 2 minutes.
- Pour oats into a large mixing bowl along with flour, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk well to combine while breaking up clumps of brown sugar.
- In a small mixing bowl whisk together 1/2 cup of the heavy cream, the egg, maple extract and vanilla extract. Grate butter on the small holes of a box grater and add to flour mixture (use a butter knife to scrape any excess from grater).
MAPLE PECAN SCONES - MONDAY SUNDAY KITCHEN
From mondaysundaykitchen.com
- Add very cold, roughly chopped butter to the mixture and use a pastry cutter to cut the butter into the flour until the texture resembles large, coarse, pea-sized crumbs.
PECAN PIE SCONES - PUREWOW
From purewow.com
- Make the Pie Crust: Roll out the pie crust on a lightly floured surface to ¼ inch thick. Transfer to the baking sheet, brush evenly with egg wash and sprinkle generously with turbinado sugar.
- Dock the pastry all over with a fork. Place another piece of parchment on top of the dough, then place a second baking sheet on top of the parchment.Bake until the pastry is evenly golden brown (you can lift the baking sheet to check as needed), 15 to 17 minutes. Cool completely.
MAPLE PECAN SCONES - BROWN SUGAR FOOD BLOG
From bsugarmama.com
- Combine all dry ingredients and pecans in a medium-sized bowl (flour, sugar, baking powder, and salt) and whisk together. Cut the butter into small pieces and combine with the dry ingredients. Cut the butter into the flour until it starts to look like small crumbles.
- In a separate bowl, combine the eggs, cream, and vanilla and maple extracts and give a slight whisk until the egg is broken. Add to the dry mixture and use your hands mix together.
INA GARTEN’S CHOCOLATE PECAN SCONES RECIPE - BON APPéTIT
From bonappetit.com
- Arrange racks in top and bottom third of oven; preheat to 400°. Line 2 sheet pans with parchment paper.
- Using a stand mixer fitted with the paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.
PUMPKIN PECAN SCONES WITH MAPLE GLAZE - COOKIE AND KATE
From cookieandkate.com
- Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
- In a medium mixing bowl, combine the flour, 3/4ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.
- Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
CINNAMON-PECAN SCONES - KING ARTHUR BAKING
From kingarthurbaking.com
- Preheat the oven to 400°F. Line (or lightly grease) a baking sheet with parchment paper., In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips., Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing., In a separate bowl, beat together the buttermilk, eggs and vanilla., Pour the wet ingredients over the dry ingredients, and stir to combine., Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together., Pat it into a rectangle about 8" x 10", and cut the dough into 2" to 3" diamonds or squares with a sharp knife., Place the scones on an ungreased cookie sheet, and bake in a preheated 400°F oven for 12 to 14 minutes, until they're golden brown.
- Remove them from the oven, and serve warm., Store, well-wrapped, on the counter for 2 days, or freeze for up to a month.
APPLE PECAN SCONES - GREAT GRUB, DELICIOUS TREATS
APRICOT AND TOASTED PECAN SCONES – PRESERVING GOOD STOCK
From preservinggoodstock.com
- Add the 2 cups of flour, sugar, baking powder and kosher salt into the bowl of a stand mixer using low speed mix until blended together about 15 to 20 seconds.
- Toss the pieces of cold butter in with the flour mixture. On low speed, blend the butter into the flour until it is in small pieces, about the size of peas, about 3 to 4 minutes. It’s okay if there are some larger pieces.
- Whisk together the 2 eggs with ¾ cup of cream. Pour the cream and eggs into the flour mixture. Using low speed, blend until the cream and eggs are mixed into the flour and the dough has just come together, about 1 minute. The dough will be somewhat sticky but don’t over mix or the scones will be tough.
PECAN SCONES - A KITCHEN HOOR'S ADVENTURES
From akitchenhoorsadventures.com
- Combine flour with the sugar, salt, baking powder, and baking soda. Stir with a whisk to combine.
GLUTEN-FREE MAPLE PECAN SCONES - FODMAP EVERYDAY
From fodmapeveryday.com
- Position racks in upper and lower third of oven. Preheat oven to 375°F/190°C. Line two baking sheet pans with parchment paper; set aside.
- Stir together the milk and lemon juice in a measuring cup and allow to sit and thicken for about 5 minutes.
- Meanwhile, whisk together the flour, ground nuts, baking powder, baking soda and salt in a large mixing bowl to aerate and combine. Add butter pieces and cut in with a pastry blender or fingertips until it takes on the texture of a coarse meal; it is okay for there to be larger pockets of butter. (If you want to do this in a stand mixer, use the flat paddle, which is what we do in the Test Kitchen).
MAPLE PECAN KETO SCONES RECIPE - WHOLESOME YUM FOODS
From wholesomeyumfoods.com
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together butter, keto maple syrup, vanilla extract, egg and egg white. Fold the wet mixture into the dry until a dough forms. Fold the pecans into the dough.
PECAN SCONES WITH BROWN BUTTER GLAZE - WOOD & SPOON
From thewoodandspoon.com
- In a medium/large bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar until combined. Toss in the pecans. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape. If needed, add an additional tablespoon or two of cream to make dough to right consistency.
- On a floured surface, bring the dough together to be smooth and pat the dough out into a flat 6” circle. Do not overwork the dough. Using a sharp knife, cut the circle into 6 wedges. Brush the top with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 20 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering or piping with glaze.
BROWN SUGAR PECAN SCONES - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
- Preheat oven to 350°F. Spread pecans on a baking sheet in a single layer. Toast for 6 minutes, then sit aside to cool.
- Increase oven temperature to 425°F. Line a large baking sheet with parchment paper, set aside.
- In a medium-size mixing bowl use a whisk to sift together, flour, sugar, baking powder, cinnamon and salt.
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