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Pecan Scones

Pecan Scones
Pecan Scones
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For the scones
  1. ½ cup milk
  2. ½ cup cream, plus more for brushing on top of scones
  3. 8 Tbsp butter, melted
  4. 2 cups whole wheat pastry flour
  5. ¼ cup sugar
  6. 1 Tbsp baking powder
  7. ½ tsp salt
  8. ½ cup chopped pecans
For the icing
  1. 1/2-3/4 cup powdered sugar
  2. 1-2 Tbsp cream
  1. Preheat the oven to 400 degrees. Place parchment paper on a baking sheet.
  2. In a small cup or bowl, mix together the milk and cream. Place in the freezer.
  3. In a mixer bowl, whisk together flour, baking powder, sugar, salt and pecans.
  4. After the cream/milk mixture has chilled for about 10 minutes, combine it with the melted butter. Mix thoroughly.
  5. Add the butter/cream/milk mixture to the dry ingredients and mix together.
  6. Flour a work surface and dump the dough onto the flour. Knead a few times and flip over. Be sure to coat both sides with flour.
  7. Form into a large circle, about 1/2" thick.
  8. Cut into 8 pieces and transfer to a parchment paper-lined pan. Brush with cream.
  9. Bake 15-20 minutes.
  10. While the scones are baking, add enough cream to a small bowl of powdered sugar to make an icing.
  11. Spoon onto the scones once they're cool, or pipe onto scones by placing the icing into a plastic bag and cutting the corner off.
Adapted from The Cafe Sucre Farine