Strawberry Pecan Scones Recipes

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CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM

Provided by Alex Guarnaschelli

Time 1h20m

Yield 6 scones

Number Of Ingredients 17



Cherry, Chocolate and Pecan Scones with Strawberry Jam image

Steps:

  • Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
  • In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
  • Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
  • Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
  • Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
  • In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
  • Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.

2 cups all-purpose flour, plus additional for rolling
1/3 cup sugar, plus more for sprinkling
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream
1 large egg
1/2 cup dried cherries
1/2 cup semisweet chocolate chips
1/2 cup pecans, coarsely chopped
1/2 cup golden raisins
1 stick (1/2 cup) unsalted butter, frozen
Quick Strawberry Jam, recipe follows
2 pints strawberries, hulled and split
1/2 cup sugar
1 tablespoon vanilla extract
Splash balsamic vinegar

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



Cranberry Pecan Scones image

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

¾ cup milk
1 teaspoon white vinegar
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon grated nutmeg
½ cup butter, chilled and cut into small pieces
1 cup dried cranberries
½ cup chopped pecans
1 egg white, beaten
1 ½ cups confectioners' sugar
2 tablespoons milk

FRESH STRAWBERRY SCONES

This delicious, irresistible recipe makes a perfect snack and breakfast treat!

Provided by Annie Y.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 56m

Yield 8

Number Of Ingredients 10



Fresh Strawberry Scones image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
  • Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
  • Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
  • Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 34.3 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 390.4 mg, Sugar 9.5 g

1 cup ripe strawberries - cleaned, hulled and diced
1 teaspoon vanilla extract
½ cup light cream
2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ teaspoons lemon zest
6 tablespoons cold unsalted butter

STRAWBERRY PECAN SCONES

My co-worker's husband made these for us one day. I am not usually a big scone fan but these were amazing! Just the right amount of sweetness and not too hard! PS- If you use a soy yogurt and soy margarine this is dairy free and does NOT compromise the flavor one bit!

Provided by piranhabriana

Categories     Scones

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9



Strawberry Pecan Scones image

Steps:

  • Preheat oven to 400, use center rack.
  • Combine first 5 ingredients in a mixing bowl and cut in margarine with a pastry blender till mixture looks like coarse meal. Add yogurt to dry ingredients, stirring till ingredients are just moistened (dough will be sticky).
  • Turn dough out onto a floured surface; with floured hands, knead 4-5 times. Pat dough into an 8 inch circle on a baking sheet covered with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough. Make a small slit in the center of each wedge.
  • Place 1 tsp of strawberry spread on top of each slit and sprinkle with pecans. Bake at 400 for 13-20 minutes or until golden. Serve warm.

Nutrition Facts : Calories 141.1, Fat 4.8, SaturatedFat 0.8, Cholesterol 0.4, Sodium 200.6, Carbohydrate 21.8, Fiber 0.8, Sugar 5.5, Protein 2.8

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine, chilled and cut into small pieces
8 ounces low-fat vanilla yogurt
1/4 cup sugar-free strawberry jelly
2 tablespoons pecans, finely chopped

STRAWBERRIES 'N' CREAM SCONES

This strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Time 30m

Yield 8 scones.

Number Of Ingredients 10



Strawberries 'n' Cream Scones image

Steps:

  • In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 233 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 387mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

2 cups all-purpose flour
1/3 cup plus 2 teaspoons sugar, divided
2-1/4 teaspoons baking powder
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup cold butter, cubed
2/3 cup half-and-half cream
1/2 cup coarsely chopped fresh strawberries
1 large egg, lightly beaten

STRAWBERRY SCONE LOAF

Bits of dried strawberry form jammy pockets in the tender crumb of this golden, crunchy-topped treat. Baking it as a loaf instead of individual scones keeps the interior particularly moist, while the edges bake up craggy and brown. Serve it dolloped with softened butter or clotted cream. And while adding jam might seem like overkill, it's only in the best possible way.

Provided by Melissa Clark

Categories     quick breads, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11



Strawberry Scone Loaf image

Steps:

  • Heat oven to 375 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
  • Place strawberries in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes. Drain, pat dry and coarsely chop.
  • Place the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk to combine. Using the large holes of a box grater, grate the butter into the bowl, then toss until mixture resembles oatmeal. Alternatively, pulse all the dry ingredients together in a food processor. Cube the butter, add to the processor, and pulse until the mixture looks like oatmeal. Transfer mixture to a large bowl.
  • Add strawberries and toss well.
  • In a small bowl, whisk together buttermilk and egg. Add buttermilk mixture to flour mixture. Using a wooden spoon, stir until all the dry flour bits are incorporated, but the dough is still shaggy. Using your hands, knead and press the dough a few times while it's still in the bowl until the dough just holds together.
  • Dump the dough out onto the prepared sheet pan. Pat the dough into a round loaf about 8 inches in diameter. Using a sharp knife, deeply score the loaf into 8 wedges (but don't cut all the way through). Brush the loaf all over with buttermilk and sprinkle generously with sugar.
  • Bake until golden brown, 25 to 35 minutes. Let cool slightly. Cut or break into wedges and serve warm with butter and clotted cream.

1 cup/125 grams dried strawberries or pitted dates (not freeze-dried; see Tip)
2 cups boiling water
2 cups/250 grams all-purpose flour, plus more for dusting the work surface
1/4 to 1/3 cup/50 to 66 grams granulated sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 cup/113 grams very cold unsalted butter
1/3 cup buttermilk, plus more for brushing
1 large egg, beaten
Butter and clotted cream, for serving

STRAWBERRY SCONES

Think Redwall! I got this off of a Redwall site a while back. I have made them numerous times and they are GOOD! Serve with lashings of whipped cream.

Provided by Snicklefritzie

Categories     Scones

Time 34m

Yield 12 serving(s)

Number Of Ingredients 10



Strawberry Scones image

Steps:

  • Heat oven to 425 degrees Fahrenheit.
  • Dice strawberries and set aside.
  • In a bowl, mix the flour, sugar, baking powder, and salt.
  • Add butter and blend until it is crumbly.This can be done in a food processor to speed things up.
  • Stir in strawberries and toss.
  • Add milk or cream.
  • Mix until it holds together.
  • Divide dough in half.
  • On floured surface, roll into 2 circles 1/2 inch thick.
  • Cut, as for pie, into 6 slices each.
  • Place on greased cookie sheet.
  • Bake for 10 to 12 minutes or until golden brown.
  • While scones are baking, whip the heavy cream, sugar and vanilla in a cold bowl until stiff.
  • Notes: I make the dough in the morning and cut it, put it on a cookie sheet lined with waxed paper and freeze it. When I am ready for a cuppa and a scone, I take however many I want out and bake, adding about 3 or 4 minutes to my baking time. I put the rest of the dough in a freezer bag and return it to the freezer. That way, you can always have fresh scones in a jiffy. I also brush them with cream and sprinkle with sugar before baking.

Nutrition Facts : Calories 260.4, Fat 13.9, SaturatedFat 8.6, Cholesterol 44.3, Sodium 139.1, Carbohydrate 30.6, Fiber 0.9, Sugar 9.1, Protein 3.7

1 cup strawberry, diced
2 1/2 cups all-purpose flour
4 tablespoons sugar
2 teaspoons baking powder
1 dash salt
6 tablespoons butter
2/3 cup milk or 2/3 cup cream
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

STRAWBERRY-AND-TOASTED-SESAME-SCONES

These simple scones double down on sunny strawberry flavor by using both fresh strawberries and freeze-dried. You can freeze them baked or unbaked, and ferry them straight to the oven for an elegant any-day treat.

Provided by Sarah Carey

Time 1h35m

Yield Makes 10

Number Of Ingredients 11



Strawberry-and-Toasted-Sesame-Scones image

Steps:

  • Preheat oven to 400°F. Spread sesame seeds on a small baking sheet and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer to a work surface and let cool slightly, then finely chop.
  • In a large bowl, whisk together flour, chopped sesame seeds, freeze-dried berries, granulated sugar, baking powder, and salt. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Add fresh berries; toss to combine.
  • Make a well in center of mixture, add egg, and whisk thoroughly. With a fork, stir in cream, then stir into flour mixture until just combined. (Do not overmix; there will be some loose flour on bottom of bowl.) Transfer to work surface and fold a few times to incorporate loose flour.
  • Transfer dough to a parchment-lined baking sheet. Pat into a round about 8 inches in diameter and about 1 inch thick; freeze 10 minutes. Remove and, using a knife or bench scraper, cut into 10 wedges.
  • Separate pieces to leave about 3/4 inch between (so there is room for scones to rise). Brush each with cream; sprinkle with sanding sugar and sesame seeds. Place in oven, reduce temperature to 375°, and bake, rotating once halfway through, until golden brown, 25 to 30 minutes.
  • Let cool on sheet at least 15 minutes, then serve warm or room temperature. Scones are best eaten the day they're baked, but can be stored in an airtight container at room temperature up to 1 day; reheat in a 350° oven to refresh.

2 tablespoons sesame seeds, plus more for sprinkling
2 1/4 cups unbleached all-purpose flour
1/4 cup chopped freeze-dried strawberries
1/3 cup granulated sugar
2 1/4 teaspoons baking powder
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
6 tablespoons cold unsalted butter, cut into pieces
5 ounces fresh strawberries, trimmed and cut into a 1/4-inch dice (1 cup)
1 large egg
3/4 cup cold heavy cream, plus more for brushing
Sanding sugar, for sprinkling

BLUEBERRY PECAN SCONES

These scones are great any time of year using fresh or frozen blueberries. I serve them alone as a snack or as part of a meal.

Provided by Taste of Home

Time 45m

Yield 8 scones.

Number Of Ingredients 12



Blueberry Pecan Scones image

Steps:

  • In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon zest just until moistened. , Turn onto a floured surface, knead 6-8 times. Pat into an 8-in. circle; cut into eight wedges. Separate wedges and place 2 in. apart on a greased baking sheet. , Brush with egg white and sprinkle with remaining sugar. Bake at 375° for 18-22 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 261 calories, Fat 11g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 452mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.

2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup cold butter
1 large egg, room temperature
1/2 cup whole milk
1-1/2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
1/3 cup chopped pecans, toasted
2 teaspoons grated lemon zest
1 large egg white, lightly beaten

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From allthingsmamma.com


STRAWBERRY SCONES (MADE WITH LESS BUTTER) - SKINNYTASTE
Instructions. Preheat the oven to 400F. Measure out ¼ cup of sugar and remove 1 tbsp. Mix strawberries with 1 tbsp of sugar and set aside. In a large bowl, mix all the dry ingredients including the remaining sugar. Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
From skinnytaste.com


STRAWBERRY PECAN SCONES | SCONES, COOKING RECIPES, DELICIOUS …
Aug 5, 2015 - What can I say, I LOVE SCONES! And I’ve been on a quest for a few months to develop the perfect easy to manipulate recipe. You may remember the delicious Pumpkin Scones from when I started this quest. Now I’ve developed a more basic scone recipe that allows for a twist of creativity. In this particular recipe I’ve used …
From pinterest.com


STRAWBERRY-PECAN SCONES - BROIL FROM SCRATCH
Capture the aspect of the division with these breakable strawberry- and pecan-studded scones. Sunnyland Farms Raw Georgia Pecan Behindhand highlight the acidity of the strawberries with rich, buttery addendum while lending alluring crisis to every bite. Topped with a buttery boilerplate glaze, these scones are next-level delicious. 5.0 from 1 reviews Save Compound Book …
From wikimsr.com


STRAWBERRY-PECAN QUICK BREAD RECIPE - MELISSA RUBEL JACOBSON
Scrape the batter into the prepared pan. Mix the remaining 2 tablespoons of sugar with the cinnamon and sprinkle on top. Bake for about 1 hour and …
From foodandwine.com


THESE STRAWBERRY SCONES DON’T NEED JAM TO SHINE, BUT IT DOESN’T …
The scones are brushed with buttermilk and sprinkled with sugar before going into a 375-degree oven. Credit... David Malosh for The New York Times. Food Stylist; Simon Andrews. This helps keep the ...
From nytimes.com


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #appetizers     #breads     #fruit     #dinner-party     #nuts     #dietary     #scones     #egg-free     #quick-breads     #free-of-something     #brunch     #taste-mood     #sweet

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