Cinnamon Pecan Scones Recipes

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.

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.

Steps:

• Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper.
• Cream together butter and sugar, then beat in egg, pumpkin puree, maple syrup or extract (if using), and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour and oatmeal until a dough forms, add nuts and chips, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk and sprinkle with spiced sugar (mixture of sugar and spice).
• Bake in the preheated oven until golden brown on top and bottom, 15 to 20 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving (with the honey butter from referenced recipe if preferred.).