¾ cup plus 2 tablespoons heavy whipping cream, divided
1 teaspoon vanilla extract
1 teaspoon butter flavoring, such as Wilton
1 tablespoon raw sugar
Instructions
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.
Notes
Recommended Condiment: faux clotted cream
Recipe by TeaTime Magazine at https://teatimemagazine.com/butter-pecan-scones-recipe/