Brown Sugar Pecan Scones Recipes

CRANBERRY PECAN SCONES

Cranberry Pecan Scones image

Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.

Provided by M. Goldman

Categories Bread Quick Bread Recipes Scone Recipes

Time 40m

Yield 30

Number Of Ingredients 14

Ingredients

¾ cup milk
1 teaspoon white vinegar
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon grated nutmeg
½ cup butter, chilled and cut into small pieces
1 cup dried cranberries
½ cup chopped pecans
1 egg white, beaten
1 ½ cups confectioners' sugar
2 tablespoons milk

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
Bake in the preheated oven until tops are golden brown, about 15 minutes.
Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.3 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 119 mg, Sugar 10.8 g

BROWN SUGAR SCONES

Brown Sugar Scones image

A recipe I found in my catalogue from King Arthur Flour. The recipes states "This traditional British scone is an ideal tea-time treat when served with clotted cream or butter and jam. It states to use their White Whole Wheat Flour, but I just use All purpose flour. I made the walnuts and raisins optional, depending on your families tastes.

Provided by diner524

Categories Breads

Time 30m

Yield 15-18 scones (2 inch), 15-18 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups flour
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup dark brown sugar
1 tablespoon cinnamon
1/2 cup cold unsalted butter, cut into 1/2 " cubes
1/2 cup chopped walnuts (optional)
3/4 cup golden raisin (optional)
3/4 cup cold buttermilk
half-and-half or heavy cream, for brushing
sparkling white sugar (for sprinkling on top)

Steps:

Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
Add walnuts, and raisins and toss to incorporate.
Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1" thickness. Cut rounds using a 2" round biscuit cutter and transfer to parchment lined baking sheet.
Or, pat into a square and cut square scones.
Freeze for 15 minutes.
Brush scones with cream, and sprinkle with sugar.
Bake until they begin to brown, 20 to 22 minutes. Remove from the oven and cool on a rack.

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