Pecan Scones Recipes

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CHOCOLATE PECAN SCONES



Chocolate Pecan Scones image

Okay, I have a thing about scones. When they're good, they're light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.

Provided by Ina Garten

Yield makes 14 to 16 large scones

Number Of Ingredients 10

3 tablespoons plus 4 cups all-purpose flour, divided
1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash

Steps:

  • Preheat the oven to 400 degrees. 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. Reroll 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.

MAPLE-PECAN SCONES



Maple-Pecan Scones image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 8 scones

Number Of Ingredients 14

3 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, chilled
1/4 cup pecans, plus more for sprinkling
1 large egg
3/4 cup heavy cream
1 pound confectioners' sugar
1/4 cup whole milk
4 tablespoons (1/2 stick) unsalted butter, melted
Splash of strongly brewed coffee
Dash of salt
2 teaspoons maple flavoring or maple extract

Steps:

  • Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.
  • Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.
  • Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined.
  • Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!
  • With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges.
  • Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing.
  • In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving.

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

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

ORANGE-PECAN SCONES



Orange-Pecan Scones image

Serve simple citrus scones for your next brunch get-together that are ready in a short 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 16

Number Of Ingredients 9

2 cups Gold Medal™ self-rising flour
1/2 cup sugar
2 teaspoons grated orange peel
1/3 cup cold butter
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 cup chopped pecans
1 teaspoon vanilla
Additional sugar

Steps:

  • Heat oven to 425°F. In medium bowl, mix flour, 1/2 cup sugar and the orange peel. Cut in butter, using pastry blender or fork, until crumbly. Add buttermilk, orange juice, pecans and vanilla; stir just until dry ingredients are moistened.
  • Place dough on lightly floured surface; knead 3 or 4 times. Divide dough in half. On ungreased large cookie sheet, roll or pat each half into 7-inch round. Cut each round into 8 wedges but do not separate wedges; sprinkle with sugar.
  • Bake 12 to 14 minutes or until golden brown. Carefully separate wedges. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg

MAPLE-PECAN SCONES



Maple-Pecan Scones image

This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.

Provided by Michaunp

Categories     Scones

Time 55m

Yield 8

Number Of Ingredients 10

1 cup heavy cream
3 tablespoons maple syrup
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
½ cup chopped pecans, toasted
¼ cup confectioners' sugar
2 tablespoons confectioners' sugar
2 tablespoons maple syrup

Steps:

  • Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Whisk cream and 3 tablespoons maple syrup together in a bowl.
  • Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
  • Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
  • Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
  • Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
  • While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
  • Drizzle glaze over scones.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 40.2 g, Cholesterol 59.8 mg, Fat 23.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 342.3 mg, Sugar 13.5 g

LEMON PECAN SCONES



Lemon Pecan Scones image

Make and share this Lemon Pecan Scones recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Scones

Time 40m

Yield 12 scones

Number Of Ingredients 10

2 cups unbleached white flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 grated lemon, zest of
1/2 cup chopped pecans
1 1/4 cups heavy cream
1/2 teaspoon lemon extract
1 tablespoon melted butter
1 tablespoon sugar

Steps:

  • Preheat oven to 425.
  • Combine the flour, sugar, baking powder, and salt in a bowl.
  • Add the lemon zest and pecans.
  • In a measuring cut,stir together heavy cream and lemon extract.
  • Stir into dry ingredients until dough holds together in a rough mass.
  • Do not overmix.
  • The dough will be sticky.
  • Lightly flour a board and transfer the dough to it.
  • Knead the dough 8 or 9 times.
  • Pat into two circles about 6 inches round.
  • Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top.
  • Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces.
  • Bake at 375° for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 222.4, Fat 13.6, SaturatedFat 6.6, Cholesterol 36.5, Sodium 204.3, Carbohydrate 22.7, Fiber 1, Sugar 5.5, Protein 3.1

MAPLE-PECAN SCONES



Maple-Pecan Scones image

Categories     Bread     Milk/Cream     Nut     Breakfast     Brunch     Bake     Pecan     Fall     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 12

Number Of Ingredients 10

2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1/2 cup toasted chopped pecans
3/4 cup whipping cream
2 large egg yolks
1 1/4 teaspoons maple extract
1 egg, beaten to blend with 1 teaspoon water (for glaze)

Steps:

  • Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Stir in chopped pecans.
  • Whisk cream, egg yolks, and maple extract in medium bowl to blend. Pour over flour mixture; stir until moist clumps form. Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns. Pat dough out to 1/2-inch-thick round. Using 2-inch-diameter fluted cutter, cut out scones. Gather scraps. Pat out dough and cut out additional scones. Transfer scones to prepared baking sheet. Brush with egg glaze.
  • Bake until scones are browned and tester inserted into center comes out clean, about 16 minutes. Cool slightly. Serve warm or at room temperature.

MOLASSES-GLAZED PECAN SCONES



Molasses-Glazed Pecan Scones image

Provided by Ann Colton

Categories     Bread     Milk/Cream     Breakfast     Bake     Kid-Friendly     Pecan     Molasses     Bon Appétit     Wisconsin     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 13

2 cups all purpose flour
3/4 cup (packed) golden brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup pecans, toasted, broken into pieces
2/3 cup buttermilk
2 large egg yolks
1 teaspoon maple extract
2 tablespoons whipping cream
2/3 cup powdered sugar
1/2 teaspoon mild-flavored (light) molasses

Steps:

  • Position rack in center of oven and preheat to 400°F. Combine flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in large bowl; whisk to blend. Add 6 tablespoons butter; using fingertips, rub in until butter is reduced to pea-size pieces. Mix in pecans. Whisk buttermilk, egg yolks, and extract in medium bowl. Add to flour mixture. Toss with fork until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut into 6 wedges.
  • Arrange wedges 1 inch apart on ungreased baking sheet. Bake until tester inserted into center comes out clean, about 16 minutes; transfer to rack.
  • Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, and cream in heavy small saucepan over low heat until sugar dissolves. Remove pan from heat. Whisk in powdered sugar and molasses. Spread glaze over warm scones. Let stand until glaze sets, at least 30 minutes.

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2015-09-23 Instructions. Preheat oven to 400 degrees F. In a medium bowl, whisk flour, sugar, baking powder and salt. Cut in butter with a pastry cutter, two knives or you can rub the butter in with your fingertips, until the mixture is crumbly and …
From themerchantbaker.com


APPLE CINNAMON PECAN SCONES – SUGARY LOGIC
2020-11-04 Preheat the oven to 400 degrees F. Whisk together the egg and tablespoon of cream together in a small bowl. Brush the egg wash onto each scone, you may not use it all. Place the scones in the oven and bake for about 20 minutes, or until golden brown. Allow scones to cool before adding the glaze.
From sugarylogic.com


PECAN AND DATE SCONES - BAKE FROM SCRATCH
Instructions. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in dates and pecans.
From bakefromscratch.com


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