Hoffman Media


Butter-Pecan Scones

Butter-Pecan Scones

2 cups all-purpose flour
1 cup finely chopped toasted pecans
1/3 cup firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup cold brown butter*
1 (3-ounce) package cold cream cheese, diced
¾ cup plus 2 tablespoons heavy whipping cream, divided
1 teaspoon vanilla extract
1 teaspoon butter flavor†
1 tablespoon raw sugar

• Preheat oven to 350°.
• Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, combine flour, pecans, brown sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs. Set aside.
• In a small bowl, combine ¾ cup cream, vanilla extract, and butter flavor. Add cream mixture to flour mixture, stirring until a moist dough forms. (If mixture seems dry, add more cream, 1 tablespoon at a time, until a dough forms.)
• Transfer dough to a lightly floured work surface. Roll dough to a ¾-inch thickness. Using a 2¼-inch square cutter, cut as many scones as possible, rerolling scraps no more than once. Cut each scone in half diagonally. Place scones on prepared baking sheets.
• Using a pastry brush, lightly coat tops of scones with remaining 2 tablespoons cream. Sprinkle with raw sugar.
• Bake until golden brown on top, approximately 20 minutes. Cool for 5 minutes on baking sheets. Serve warm.

*To make brown butter, in a small saucepan, melt ⅓ cup butter over medium heat. Continue to cook until butter begins to brown and has a nutty aroma, 6 to 8 minutes. Remove from heat, and strain, discarding solids. Let sit at room temperature until set, approximately 1 hour, and then refrigerate.

†For testing purposes, we used Wilton Butter Flavor (wilton.com). 

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