Scones - Serving

Cinnamon Pecan Scones

August 27, 2013Danita

Scones - Serving

For little girls, there’s nothing quite like a “tea party”.  I had plenty of them with my dolls and pretend friends.  My daughters did as well.  Sometimes we would even have “real” tea parties with Grandma at her house.  She collected beautiful tea cups and would let the girls choose which one they would drink their tea from.  We would eat snacks and drink tea, usually sweet iced tea.  

Just down the street from our home in Pennsylvania, was a real Tea House.  My mother-in-law and I would go there occasionally for a traditional tea.  The food wasn’t something little girls would have enjoyed and our husbands would NEVER have gotten full on the dainty finger foods they served.  In fact, my husband called scones “stale biscuits”,  never mind his thoughts on clotted cream and lemon curd.  There was no convincing him otherwise…UNTIL I made them at home.  He loved them…so much so that he bought the special scone pan I now use to make them. 

The first time I made them, I purchased them frozen from a local gourmet shop.  They were good, but quite pricey, so next I tried a high quality box mix.  They were great, but also a little expensive and the store that carried them wasn’t close to my house.  So, why not try making them from scratch, how hard could it be?  It should just be a matter of finding a good recipe.  

I found several good recipes and followed them closely for a while.  But, what if I didn’t have dried fruit? What if I wanted chocolate chips instead?  So, as I often do, I began to experiment and substitute. These Cinnamon Pecan Scones are the result!

Here’s the Recipe:

Ingredients listed on recipe card below (Printable version at bottom)

Preheat oven to 425 degrees

Scone Pan

Spray scone pan with cooking spray.  If you don’t have one just use a baking sheet. 

Sour Cream and Egg Yolks

  Separate eggs, reserving whites for topping.  Add yolks to sour cream.  Mix well.

Scone wet and dry ingredients

In a separate (large) bowl, combine dry ingredients.

“Cut” butter into dry ingredients.  

To Cut Butter – start by cutting butter into small pats, add to flour mixture. Using a fork mash the butter, while mixing it with the flour until the butter pieces are about the size of small peas.

Scone -mixing wet and dry ingredients

Add the sour cream mixture to flour mixture.  Stir to combine well – but DON”T over mix.

*Be careful here.  Over working the dough will cause scones to be tough.  

Scone dough

 

It should look like this.  It won’t be “smooth” like batter.  It’s also OK if there’s a little unincorporated flour in the bottom.  It will get combine with kneading.

Scone dough with cinnamon chips and pecans

With as little stirring as possible, add chips and pecans.

Scone dough - circle

Turn dough onto a flour surface (I also use waxed paper for easier clean up) and knead 3-4 times.  

Pat dough into a “round” about 8-9 inches

Scone dough - cut into wedges

Cut “round” into 8 triangles.  After the first cut, dip the knife in flour to keep it from sticking to dough.

The triangles don’t have to be perfect…It’s homemade!

Scone dough - brush with egg white

Place triangles in scone pan or on baking sheet.  If using a baking sheet, place them about an inch apart or they will bake together (and they don’t have to be triangles).

Brush with egg whites

Scone dough - sprinkle with cinnamon sugar

Sprinkle cinnamon sugar on top

Bake at 425 for 15-18 minutes

Scones - out of the oven

 

We love these for a Sunday morning breakfast treat!

I like to top with clotted cream, but my husband just uses butter!

Cinnamon Pecan Scones
Yields 8
A special treat for breakfast or tea party
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. 2 cups all-purpose flour
  2. 5 tablespoons sugar
  3. 2 teaspoons baking powder
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon baking soda
  6. 4 tablespoons cold butter (or margarine)
  7. 1 cup sour cream
  8. 2 egg yolks (reserve whites for brushing on top)
  9. 1/2 teaspoon cinnamon
  10. 1/3 cup mini cinnamon chips or 1/2 cup regular size
  11. 1/3 cup chopped pecans
Topping
  1. Egg whites
  2. 1 teaspoon sugar
  3. 1/8 teaspoon cinnamon
Instructions
  1. Preheat oven to 425
  2. Spray scone pan or baking sheet with baking spray
  3. Separate eggs, reserving white
  4. Combine sour cream and egg yolks
  5. In a separate large bowl, combine dry ingredients
  6. "Cut" butter into dry ingredients (see instructions for "cutting")
  7. Add sour cream mixture to flour and butter
  8. Stir until mixed
  9. Add chips and pecans, stirring as little as possible
  10. Turn onto flour surface and knead 4-5 times
  11. Pat into 8-9 inch round
  12. Cut round into 8 triangles
  13. Place triangles in pan or on baking sheet (about 1 inch apart if using baking sheet)
Topping
  1. Mix cinnamon and sugar together
  2. Brush with egg whites and sprinkle with cinnamon sugar
  3. Bake about 15-18 minutes.
  4. Serve with butter or clotted cream....or just plain!
Notes
  1. Be careful not to over mix or knead. It will cause dough to be tough.
  2. To Cut Butter - start by cutting butter into small pats, add to flour mixture. Using a fork mash the butter, while mixing it with the flour until the butter pieces are about the size of small peas.
O Taste and See https://otasteandseeblog.com/

5 Comments

  • Kerry C

    December 23, 2013 at 3:07 PM

    Your scones look yummy. I love the pan you used. I have a ton of baking pans but not one like that. Thanks for linking up with us at Saturday Dishes.

  • Lauren

    August 27, 2013 at 5:13 PM

    Thanks for stopping by! These look delicious! I love pecan anything, ESP pie : )

  • Elaine

    August 27, 2013 at 3:27 PM

    These look absolutely delicious. Let’s have a real tea party the next time we visit!!

    1. Danita

      August 27, 2013 at 3:37 PM

      I was thinking the same thing!

  • Jennifer

    August 27, 2013 at 9:00 AM

    Wow! Yum! I love scones! I have to try these!

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post