Flavored with cinnamon and pecans, these scones are not only delicious but also fast and easy to make. They are whipped up in a snap and then dropped onto baking sheets with an ice-cream scoop. So no messy hands. The dish is so simple, you can have them ready in just about half an hour. Upscale, but not fussy, these scones are perfect for brunch or just a quick snack. Try these scones as a kids' cooking project.
Recipe reprinted with permission from Southern Living: The Half-Hour Hostess by Rebecca Kracke Gordon (Oxmoor House).
- 3 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, cut into pieces
- 1-1/2 cups chopped toasted pecans
- 1 large egg
- 1 cup whipping cream
- 1 teaspoon extract
- Parchment paper
- 2 tablespoons whipping cream or half-and-half
- 2 tablespoons granulated sugar or cinnamon sugar
- Preheat oven to 425 F.
- Stir together first flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- Cut in butter with a pastry blender until crumbly. Stir in pecans.
- Whisk together egg, 1 cup cream, and vanilla; add to dry ingredients, stirring with a fork just until mixture forms a shaggy dough.
- Scoop dough onto parchment paper-lined baking sheets using a 1/3-cup measuring cup.
- Brush tops with 2 tablespoons cream.
- Sprinkle with 2 tablespoons sugar.
- Bake at 425 F. for 18 minutes or until browned. Serve warm.
|Nutritional Guidelines (per serving)|