Cinnamon Pecan Scones
Cinnamon Pecan Scones
These cinnamon pecan scones are addictive! I suggest you make a double batch so that you might have some leftover for breakfast the next day.
Servings 15 3 1/2" scones
Ingredients
- 3 cups Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup sugar
- 1 cup pecan meal
- 1/2 cup chopped pecans
- 1/2 cup cinnamon chips
- 1/2 cup butter 8 tablespoons
- 3/4 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- 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.
