Cinnamon Pecan Scones

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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.
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Prep Time 20 minute
Cook Time 30 minutes
Servings
3 1/2" scones
Ingredients
Prep Time 20 minute
Cook Time 30 minutes
Servings
3 1/2" scones
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400°F. Line (or lightly grease) a baking sheet with parchment paper.
  2. In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips.
  3. Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing.
  4. In a separate bowl, beat together the buttermilk, eggs and vanilla.
  5. Pour the wet ingredients over the dry ingredients, and stir to combine.
  6. Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together.
  7. Pat it into a rectangle about 8" x 10", and cut the dough into 2" to 3" diamonds or squares with a sharp knife.
  8. 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.
  9. Store, well-wrapped, on the counter for 2 days, or freeze for up to a month.

Cinnamon-Pecan Scones

Cinnamon-Pecan Scones

Prep Time: 0

Yield: 0

Cinnamon-Pecan Scones

Ingredients

  • 3 cups King Arthur 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 or margarine
  • 3/4 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla or 1/4 teaspoon vanilla fla

Instructions

  1. 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 inches, and cut the dough into 2 to 3-inch 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 theyÂ’re golden brown. Remove them from the oven, and serve warm.

    * Available through our the Baker's Catalogue
https://www.culinarycafe.com/cinnamon-pecan-scones/

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