We’ve been making scones quite a bit lately. For some reason, we had put them in the “they’re a bit complicated, so save them for special occasions” baking category, but once we started delving into different recipes for scones, we found they aren’t much of a challenge at all. Who knew!? 
Below is our June recipe, for scones, adapted from Southern Living. {What’s cool is when they come out just like the picture in the magazine — December 2010 issue by the way. Thanks once again, Southern Living!}
Brown Sugar Pecan Mini Scones
from the Inn on Mill Creek Bed & Breakfast
Prep time: 20 minutes / Bake time: 15 minutes / Serves 8-10

2 cups all purpose flour, sifted

1/2 cup brown sugar
1 Tbsp baking powder
1/2 tsp. salt
1 stick (1/2 cup) cold butter
1 cup whipping cream
1/2 cup chopped toasted pecans (we use the sugar coated kind)

  1. Preheat oven to 450.
  2. Stir together sifted flour, brown sugar, baking powder and salt in a large bowl.
  3. Cut butter into small cubes and mix into the dry ingredients (clean hands work well if you don’t have a pastry mixer). You want the mixture to look crumbly, like small peas. If you mix it too much, the scones will be too dense.
  4. Freeze mixture for 10 minutes
  5. Take out of the freezer and add 3/4 cup + 2 Tbsp whipping cream and pecans to the mixture, stirring just until the mixture is moistened.
  6. Divide the dough into two halves, onto separate sheets of wax paper {If you leave one piece of dought, that’s OK, too. Your scones will be “regular size”.)
  7. Cut each half into eight wedges (so you’ll have 16 mini’s) and place on baking sheet.
  8. Brush the remaining whipping cream over the scones.
  9. Bake 15 minutes or until golden.
  10. Let cool to room temperature and enjoy!

To mix things up a little, try a savory version of these scones — omit the brown sugar and pecans, stir in 1 cup of chopped pear, 1/2 cup grated Asiago cheese and 1 tsp of chopped fresh or crushed dried rosemary with the whipping cream to make Asiago Pear and Rosemary Scones (that’s the version we made in the photo above).

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