The past few weeks have felt like an eternity of days. I’m at the point where I don’t really know where we are in the week and I’m basically only thinking as far ahead as the next meal. It’s not the Lysol fumes or a house full of children getting to my head- I think it’s just the enormity of the situation at hand and the boatloads of unanswered questions. It feels like a lot for us all to process, right? I know you all have social media and news outlets and your germaphobe Great Aunt keeping you at the cutting edge of our current health climate so I won’t dwell on the crisis formally known as Corona, but I do want to say one thing before I skip on to the pecan scones: We’re going to come out of this okay. This is a full-on dismantling of life as we know it, but we will emerge from the confusion and paranoia and panic. Life will be different for a lot of us and we will all grieve these circumstances in our own way, but my hope is that we make it out united. I heard someone recently say that having faith doesn’t mean you ignore the facts but it does mean you override those facts with truth. The truth I’m clinging to is that God is big enough to care for me, my family, our health, and our livelihood. I don’t know what your truth is, but you’re welcome to borrow mine if you’d like. In the meantime, know that you have big portions of my love and prayers as we all figure out what we’re doing here.
So. Pecan scones. These are pretty simple cream scones with the most comforting flavors and a brown butter glaze that had me licking the spoon. Most of my scone recipes make upwards of 12-16 scones, but I figured since we’re all keeping to ourselves a bit more frequently you may appreciate a smaller batch recipe. Here, you’ll wind up with 6 pecan scones and enough leftover glaze to keep you
licking your fingers sanitarily spooning it from a bowl for days.
To make these pecan scones we start by combining all of the dry ingredients. Stir them all together and then fold in all the wet ingredients. You may need to add an additional tablespoon or so of cream to make the scones come together into a shaggy dough. Pat it all out into a flat disk and slice into six wedges. Bake until the edges are golden brown and the insides no longer appear wet. Next, you’ll move onto the glaze which is basically heaven. Brown butter makes everything taste good, and if you don’t already know how to make it you can check out my tutorial here. Combine your browned butter with sugar, vanilla, and salt and then drizzle it on top of the cooled scones. Seriously, these are like bite-fulls of comfort.
I hope you’ll give these pecan scones a try, and truly, I hope you are well. Take care of yourself and shoot me an email if you need a buddy.
If you like these pecan scones you should try:Print
These pecan scones serve a few and are topped with a decadent brown butter glaze. Find out how to make them here!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Pastry
For the scones:
- 1–1/2 cups (190 gm) all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon cinnamon, divided
- 1/2 teaspoon salt
- 1/4 cup sugar (50 gm)
- ¾ cup chopped pecans, plus more for garnish, if desired
- 3/4 cups (180 mL) heavy cream, plus extra to brush on tops of scones
- 1 teaspoon vanilla extract
For the brown butter glaze:
- 2 tablespoons unsalted butter
- ¾ cup confectioner’s sugar
- Pinch of Salt
- ½ teaspoon vanilla extract
- 1+ tablespoons of milk
To prepare the scones
- Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
- In a medium/large bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar until combined. Toss in the pecans. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape. If needed, add an additional tablespoon or two of cream to make dough to right consistency.
- On a floured surface, bring the dough together to be smooth and pat the dough out into a flat 6” circle. Do not overwork the dough. Using a sharp knife, cut the circle into 6 wedges. Brush the top with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 20 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering or piping with glaze.
To prepare the glaze:
- Add the cubed butter to a small saucepan over medium heat. Stir occasionally until the butter is melted to ensure that it melts evenly. Once the butter has melted, it will begin to bubble.Continue to stir regularly. Small golden flecks will begin to form on the bottom of the pan. Stir or whisk gently continuously at this point as the butter is beginning to brown. The bubbling should subside at this point and you should notice the butter takes on a golden tint and begins to smell nutty. Do not let it burn, but stir until golden brown and then whisk the mixture into a medium sized bowl to cool slightly.
Once slightly cooled, about 5 minutes, add the sugar, salt, and vanilla whisking to slightly combine. Add a tablespoon of milk, and continue to add small amounts until the mixture is the right consistency. You’ll want a thinner consistency for glazing and a pourable thick consistency for piping. I used a number 4 tip in a piping bag to ice mine. Enjoy!