An amazing combination.
I made these for my English Literature class because I did a project on British food/teas. I wrote a long MLA style essay about high teas vs. low teas, how Britain’s pastries are similar/different from America’s, and everything you could want to know about the ever so popular scone. These delightful pastries were for the ‘visual’ aspect of the project. And they went over big.
With a hint of buttery pecan and molasses-y brown sugar, these scones are crispy on the outside and soft and fluffy on the inside. They’re crumbly, yet fairly moist. They have the right hint of sweetness that is perfect for serving alongside tea or coffee.
Brown Sugar Pecan Scones:
Adapted from All Recipes
Ingredients: (makes 8)
2 cups all-purpose flour
1/3 cup dark brown sugar, plus more for topping
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into 1/2 inch cubes
1 cup whipping cream, divided
1/2 cup chopped raw pecans
Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender (I used my hands, and ran it through my fingers) until crumbly and mixture resembles small peas. Freeze 5 minutes. Pour in pecans and add 3/4 cup plus 2 tablespoons of cream, stirring just until dry ingredients are moistened. Gently press or pat dough into a 7-inch round (I pressed it into a cake pan, then transferred each wedge individually). Cut round into 8 wedges. Place wedges 2 inches apart on a baking sheet lines with tin foil. Not a greased baking sheet*. Brush tops of wedges with remaining 2 tablespoons of cream just until moistened. Sprinkle brown sugar over each one and rub it in. Bake for 13 to 15 minutes or until golden.
Pip, pip, cheerio!
*The bottoms are burnt in some of the above pictures because I used a greased baking sheet on my first batch. Just use non-stick tinfoil instead. If the bottoms happen to burn, scrape the burnt stuff off gently with a spoon or knife. No one could even tell!