Cinnamon 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.

CINNAMON PECAN BUNS

Steps:

• These sweet, buttery and nutty treats are delicious with a cup of tea or coffee. Normally made with a yeast-risen dough, the buns in this recipe are made using a slightly faster method.
• Preheat the oven to 450 degrees F/ 230 degrees C /Gas mark 8, and butter and flour the cake tin.
• For the filling: Cream the butter and cinnamon together in a large bowl or in an electric food mixer until soft. Add the brown sugar and beat until the mixture is light and fluffy and then stir in the chopped toasted pecans. Set aside (not in the refrigerator).
• For the dough: Sift the flour, baking powder and cinnamon together into a large bowl.
• Add the caster sugar, then add the butter and, using your fingertips, rub it in until the mixture resembles bread crumbs. Whisk the beaten egg and milk together in a separate bowl, then make a well in the centre of the dry ingredients and pour in most of the liquid (all but 2 fluid ounces/60 ml). Using one hand with your fingers outstretched like a claw, move your hand around in one direction (clockwise or counter-clockwise) until the dough comes together. Cook's Note: You may need to add the rest of the milk as the dough should be soft and a little sticky.
• To make the buns: Tip the dough out onto a floured work surface and dust with flour. Using a rolling pin, roll out the dough until it is a 14 by 10- inches/35 by 25 cm rectangle and about 3/4-inch/2 cm thick.
• Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll. Cut the 'log' 11 times to make 12 slices, each 1 1/4-inches/3 cm thick. Place the pieces cut-side facing up, with a tiny bit of space between each 'swirl', in the prepared cake tin.
• Bake in the oven 10 minutes, then reduce the oven temperature to 400 degrees F/200 degrees C/Gas mark 6 and cook for a further 25 to 35 minutes or until risen, golden brown and cooked in the centre. They should have joined together to make a lovely cluster of buns.
• Allow the buns to stand in the tin for 2 to 3 minutes before carefully turning out and cooling on a wire rack. When cool, transfer to a serving plate or cake stand.
• For the icing: Sift the icing sugar (confectioners') into a bowl, add 1 tablespoon boiling water and mix well, adding another 1/2 to 1 tablespoon boiling water, if necessary, until the icing is soft, but not too runny. Drizzle the icing over the buns.
• To serve: Break each bun off with your hand or cut into slices.

CINNAMON PRALINE SCONES

Steps:

• Preheat oven to 425 degrees and prepare baking sheet with parchment paper.
• In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar.
• Using a pastry blender or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal.
• In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.
• Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 8 x 12 inches.
• Brush the dough with the melted butter.
• Combine filling ingredients (pecans, brown sugar, cinnamon, and sour cream). Spread filling evenly on the dough. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Roll may be refrigerated overnight.
• Cut the roll into twelve 1-inch thick slices.
• Lay slices on the baking sheet and bake for 12 to 15 minutes or until scones are golden.

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-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.

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.

CHIPPY CINNAMON SCONES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, cinnamon and salt. Stir in cream just until moistened. Stir in the chocolate chips, pecans and toffee bits. , Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle; cut into six wedges. Separate wedges and transfer to a lightly greased baking sheet. Brush with butter. , Bake at 375° for 16-20 minutes or until golden brown. Combine the glaze ingredients; drizzle over scones. Serve warm.

CRANBERRY PECAN SCONES

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.