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I had forgotten what the holidays smelled like til I made these scones.ย The aroma of pecans sautรฉing in butter or baking in custard for pecan pie is the essence of late December for me.ย But, summer also smells like pecans sautรฉing in butter because everyone knows the best flavor of ice cream is buttered pecan.ย I guess us Texans are just pecan eatinโ people.
Bake these for a romantic Christmas morning before all the relatives come to your house, and enjoy them peacefully with coffee.ย Or, bake them the morningย before a big Christmas shopping trip because they will comfort youย as you drive all over town looking for the perfect gift for everyone on your list.ย You will miraculously not be annoyed at traffic, or stores that have not restocked their merchandise since Black Friday, or even the lady who pulls out the pepper spray inย lineย (did yโall hear about that?).
I promise theyโll keep a smile on your face til lunchtime.ย After lunch, though, youโre on your own.ย I recommend cupcakes.
Buttered Pecan Scones
Easy to make homemade scones.
Ingredients
- 1/2 cup + 3 tablespoons flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 3 tablespoons sugar
- 2 1/2 tablespoons butter + 1 tablespoon
- 1/4 cup whole pecan halves
- 1/4 cup cream (plus extra for brushing)
- Coarse sugar for the top, if desired
Instructions
- Preheat the oven to 400 and grease a small cookie sheet.
- In a small skillet, melt 1 tablespoon of the butter with the pecans. Let toast slowly over low heat until they are fragrant. When done, remove from heat and let cool.
- In a medium bowl, whisk together the flour, baking powder, salt and sugar. Add the 2 1/2 tablespoons of cold butter and work it into the flour using your hands or a pastry cutter. When the butter is the size of rice grains and is evenly distributed throughout the flour, add the cream. Stir together lightly, then add the buttered pecan mixture. Dump the mixture out onto a floured board and need no more than 10 times to make the dough come together. Form a 6โ long rectangle, cut it in half, then place on the baking sheet 5" apart. Brush with extra cream and sprinkle with coarse sugar, if desired. Bake for 15 minutes.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 442Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 72mgSodium: 311mgCarbohydrates: 33gFiber: 2gSugar: 22gProtein: 3g
ย
Oh my oh my! Butter pecan ice cream is my fav! When it is combined with mint chip and fudge and black raspberry cheesecake,โฆ wow, another level.
These look wonderful!!! I love butter pecan, I can almost smell the yumminess.
the scones were wonderful and the buttered pecans took the scone to a whole new level of goodness!
I just made this for me & my husband and we loved it. Thank you so much! :)
In this recipe using creamโฆ. What kind is best to use?
Hi Patty-heavy whipping cream.
Happy baking :)
Christina
Hi Christina! I have wanted to make scones for a long time, but was always intimitated by anything with a dough that had to be kneaded. I always have such good luck with your recipes, I knew that was the way to go and this recipe sounded so delicious! Of course, the scones turned out great! And I am feeling much more confident to try again. Thanks for another terrific recipe!
PS>> STL gal here! Hope you are enjoying this fabulous weather! Iโm sure we will be back to reality soon. ;)
Wonderful! I baked these last night and had one for breakfast. I am diabetic and these are the first scones that doneโt give me a headache about an hour after eating. And they are DELICIOUS! Thanks!