A popular baked good, scones are often served for tea time in Ireland and elsewhere on the British Isles. A plain scone is often served with one or more of the following: butter, clotted cream, jam, lemon curd. Cinnamon pecan scones have the flavor of cinnamon rolls, and they have the texture of a traditional scone-buttery and flaky, yet somewhat dense.
Cinnamon pecan scones, perhaps not for the scone purist, would nevertheless be a delightful first foray into the yummy world of scones. Why not celebrate your St. Patrick's Day with your Ignite Christian Academy® distance learning student cooking and enjoying this "wee" taste of Irish food?
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder (Make sure it's fresh.)
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons unsalted butter, chopped into pieces, chilled
1 extra large egg, beaten
1/2 cup heavy whipping cream
2 tablespoons unsalted butter, melted
Filling –
1 cup pecans, finely chopped
1/2 cup dark brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup sour cream
Directions:
Preheat oven to 425º. Prepare baking sheet with parchment paper or silpat to keep scones from sticking to the pan. Greasing the pan is not recommended.
In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar. Using a pastry blender, cut the butter into the dry ingredients until it resembles coarse cornmeal. (You can also use your fingertips to break up the butter in the dry mixture.) In a small bowl, combine the egg and cream. Add wet ingredients to the flour mixture. Mix until just blended together. The key to fluffy, soft scones it to handle them as little as possible, so don't over-blend or over-knead!
Turn out the batter onto a lightly floured board and knead just long enough for the dough to stick together in a mass. Roll dough into a rectangle approximately 8 x 12 inches. (Before you roll out the dough, make sure the bottom of your surface is floured sufficiently to prevent holes in the dough when rolling.)
Brush the dough with the melted butter. Combine filling ingredients (pecans, brown sugar, cinnamon, and sour cream). Spread the filling evenly on the dough. You will be rolling the dough along the 12 inch border, so your final roll will be 12 inches long, not 8.
Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.
***When you are spreading the filling, leave a few inches at the end of the dough (the 12 inch side farthest from you) so the filling doesn't ooze out when you are trying to pinch it together.
Roll may be refrigerated overnight.
Cut the roll into twelve 1-inch thick slices. Cut with a sharp knife, wiping the cloth clean between slices as necessary to get a clean cut. Lay slices on the baking sheet and bake for 12 to 15 minutes or until scones are golden.