Cinnamon Cappuccino Pecan Scones Recipes

CHOCOLATE PECAN SCONES

Steps:

• Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
• In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
• Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Re-roll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.

CHRISTA'S PEACH PECAN SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix flour, white sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter until it forms pea-sized pieces.
• Whisk heavy cream and 2 eggs together in a small bowl. Add to the flour-butter mixture. Mix in peaches and pecans until just combined.
• Turn dough out onto a floured surface. Pat into a round disc about 1/2-inch thick. Cut into 8 wedges. Transfer wedges to the baking sheet.
• Whisk 1 egg and water together in a small bowl. Brush over wedges. Sprinkle raw sugar on top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

CINNAMON SUGARED PECANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
• Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven until fragrant and crisp, about 25 minutes.

CINNAMON-CHOCOLATE SCONES

Steps:

• In a large mason jar, using parchment paper as a funnel, carefully pour in the dry ingredients in alternating layers. Line container with tea towels and place all items inside. The recipe card should read as follows:
• To make your cinnamon-chocolate scones, start by preheating the oven to 375 degrees. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the dry ingredients. Grab a stick of butter from the refrigerator, cut it into pieces, and with the mixer running, and add the butter and mix until coarse and sandy. You should still be able to see small lumps of butter. Head back to the refrigerator and grab the milk. Measure out a cup and a quarter, then add it and mix until almost combined. Next, add the chocolate chunks and mix just to distribute them evenly through the dough. Do not overmix; there may still be some flour not mixed in.
• Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out. Using a lightly floured rolling pin, roll out the dough 1-inch thick. Using a the biscuit cutter, cut out circles. Using a spatula, transfer to an ungreased sheet pan. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used. Bake until light golden brown, about 15 minutes. When they're all done, serve with honey and jam. YUMMY!

CINNAMON PECAN COFFEE CAKE

Steps:

• In a small bowl, combine sugar and cinnamon. Set aside icing packet from cinnamon rolls., Separate dough into 16 rolls; cut each into quarters. Place half of the roll pieces, cinnamon side up, in a lightly greased 11x7-in. baking dish. Sprinkle with pecans, raisins and half of the cinnamon-sugar mixture. Top with remaining dough. Sprinkle with remaining cinnamon-sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Spread with reserved icing; serve warm.

CINNAMON, PECAN, AND CURRANT CREAM SCONES

Steps:

• In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and the vanilla. Into a bowl sift together the flour, 3 tablespoons of the sugar, the salt, the baking powder, the baking soda, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the pecans, the currants, add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

CINNAMON-COFFEE PECANS

Steps:

• Spread pecans in an ungreased roasting pan or 15x10-inch jelly roll pan.
• Bake at 350 for 10 minutes, stirring after 5 minutes.
• Combine sugar and remaining 4 ingredients in a saucepan.
• Cook over medium-low heat until sugar and coffee dissolve, stirring often.
• Add pecans, and cook 3 minutes, stirring constantly.
• Remove from heat.
• Spread pecans in ungreased pan.
• Bake at 300 for 15 minutes, stirring every 5 minutes.
• Cool completely; store in an airtight container.

CINNAMON-CAPPUCCINO-PECAN SCONES

Steps:

• Preheat the oven to 400°F Lightly grease (or line with parchment) a large baking sheet.
• Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
• Work the butter into the dry ingredients till the mixture is unevenly crumbly; don't be afraid to leave some of the butter in pea- or marble-sized chunks.
• Add the ground pecans and chips, stirring to combine.
• Dissolve the espresso powder in the hot water.
• Gently stir the dissolved espresso and sour cream or yogurt into the dough, just till it's well dispersed; the dough will be very crumbly.
• Add enough ice water to bring the dough together in a cohesive mass.
• Gather the dough into a ball, and place it on a well-floured work surface.
• Pat/roll it into an 8" to 9" circle about 3/4" thick.
• If desired, brush the surface of the dough with milk, and sprinkle with coarse white sparkling sugar.
• Use a 2" cutter to cut about 20 scones, gathering the scraps and gently shaping into round scones without re-rolling.
• Place the scones on the prepared baking sheet, leaving just over 1" between them.
• Bake the scones for about 20 minutes, till they're golden brown. When you break one of the center scones open, the middle should be baked all the way through, not doughy or wet.
• Remove the scones from the oven, and serve warm.