These Butter-Pecan Scones are delicious with clotted cream.
Yield: approximately 48
- 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 flavoring, such as Wilton
- 1 tablespoon raw sugar
- Preheat oven to 350°.
- Line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, pecans, brown sugar, baking powder, and salt, whisking well. Using a pastry blender, cut brown butter and cream cheese into flour mixture until they resemble coarse crumbs.
- In a small bowl, combine ¾ cup cream, vanilla extract, and butter flavoring. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Using a rolling pin, 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 scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.
- To make brown butter, in a small saucepan, melt ½ 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.
Recommended Condiment: faux clotted cream
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