Butter Pecan Scones Food

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CRANBERRY PECAN SCONES



Cranberry Pecan Scones image

Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.

Provided by M. Goldman

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 30

Number Of Ingredients 14

¾ cup milk
1 teaspoon white vinegar
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon grated nutmeg
½ cup butter, chilled and cut into small pieces
1 cup dried cranberries
½ cup chopped pecans
1 egg white, beaten
1 ½ cups confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
  • Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
  • Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
  • Bake in the preheated oven until tops are golden brown, about 15 minutes.
  • Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.3 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 119 mg, Sugar 10.8 g

CHOCOLATE PECAN SCONES



Chocolate Pecan Scones image

Chocolate Pecan Scones are flaky and loaded with chocolate and pecans! Serve warm or at room temperature. Perfect for breakfast or brunch!

Provided by Ashley Manila

Categories     Breakfast

Time 45m

Number Of Ingredients 14

2 and 2/3 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg
3/4 cup heavy cream
1 teaspoon vanilla extract
12 ounce bag chocolate chips
1 cup pecans, chopped
1 large egg, beaten
1 teaspoon milk or water
2 tablespoons confectioners' sugar, for sprinkling

Steps:

  • Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  • In a large bowl combine flour, salt, baking powder, brown sugar and cinnamon; mix well to combine.
  • Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal.
  • In a glass measuring cup whisk together the egg, cream, and vanilla. Add the liquid mixture to the flour mixture. Add in the chocolate chips and pecans. Use a fork to stir everything together until just moistened. Don't worry if the dough looks shaggy!
  • Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc.
  • Cut the disc into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  • Lightly brush each scone with the egg wash.
  • Bake for 18 to 20 minutes, or until light golden brown.
  • Allow scones to cool for 10 minutes on the baking sheet. Sprinkle with confectioners' sugar before serving!

BUTTERSCOTCH PECAN SCONES



Butterscotch Pecan Scones image

These butterscotch pecan scones are tender, sweet and rich - almost like giant cookies.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 30m

Yield 8 large scones

Number Of Ingredients 11

⅔ cup pecans
½ cup heavy cream, plus more if necessary
1 large egg
1 teaspoon vanilla extract
2 cups cake flour, spooned into measuring cup and leveled-off (see note on substitution)
½ teaspoon salt
1 tablespoon baking powder
3 tablespoons packed dark brown sugar
5 tablespoons cold unsalted butter, cut into ½-inch pieces
⅔ cup butterscotch chips, best quality such as Guittard
Demerara sugar (also called raw sugar or turbinado), for sprinkling

Steps:

  • Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
  • Arrange the pecans in a single layer on the prepared baking sheet. Bake until lightly toasted and fragrant, about 4 minutes. Slide the parchment off of the hot baking sheet and let the pecans cool on the countertop. When the pecans are cool enough to handle, coarsely chop them and set aside. Place the parchment back on the baking sheet.
  • In a small bowl, whisk together the heavy cream, egg and vanilla. Set aside.
  • In a large bowl, mix together the flour, salt, baking powder and brown sugar (use your fingers to rub the brown sugar into the mixture until no lumps remain). Add the pieces of butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the butterscotch chips and pecans. Make a well in the center of the dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky, almost like chocolate chip cookie dough. If it seems dry, add more cream little by little (no more than 2 tablespoons should be necessary).
  • Dust a clean, dry work surface with flour. Place the sticky dough on top and dust the top of the dough with a little flour as well. Knead gently a few times until the dough comes together into a ball. (Sprinkle lightly with more flour as needed so that the dough doesn't stick.)
  • Press the dough into a circle about 1-inch high, then cut into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing evenly apart, and then sprinkle each one with about ½ teaspoon of Demerara sugar. Bake for 14 to 16 minutes, until lightly golden and firm to the touch. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. The scones are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container at room temperature for up to three days.
  • Note: If you don't have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.
  • Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.

Nutrition Facts : ServingSize 1 scone, Calories 409, Fat 24 g, Carbohydrate 45 g, Protein 5 g, SaturatedFat 12 g, Sugar 17 g, Fiber 1 g, Sodium 222 mg, Cholesterol 63 mg

BLUEBERRY AND PECAN SCONES



Blueberry and Pecan Scones image

Make and share this Blueberry and Pecan Scones recipe from Food.com.

Provided by loof751

Categories     Scones

Time 26m

Yield 15 scones

Number Of Ingredients 11

3 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup dried blueberries
1/2 cup chopped pecans
2 teaspoons orange zest
1 cup buttermilk
1 tablespoon sugar

Steps:

  • Sift flour, 3/4 cup sugar, baking powder, baking soda, and salt into a large bowl. Mix well.
  • Cut in the butter until the mixture is crumbly.
  • Stir in blueberries, pecans, and orange zest.
  • Stir in buttermilk just until moistened.
  • On a floured surface, roll dough 3/4 inches thick. Cut into 2 1/2 inch circles or triangles.
  • Place on a greased baking sheet and sprinkle with 1 tablespoon sugar.
  • Bake at 400°F for 15-16 minutes.

WHITE CHOCOLATE PECAN SCONES



White Chocolate Pecan Scones image

This is a recipe that I played with for awhile. I lowered the salt for myself so you might want a bit more. The pecans are nicer if you toast them in the heated oven for a few mins before useing them but it's not required.

Provided by Annacia

Categories     Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/3 teaspoon salt
1/4 cup butter
1/2 cup milk
1 large egg
1 teaspoon vanilla
6 ounces white chocolate (good quality, such as Lindt, cut into chunks)
3/4 cup chopped pecans (leave large chunks)

Steps:

  • Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.
  • Cut butter into flour mix with a pastry blender or food processor, cut in the butter until the mixture resembles coarse crumbs.
  • In a small bowl, stir together the milk, egg, and vanilla.
  • Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate and pecans.
  • With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
  • Cut into wedges, squares or whatever you like
  • Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Cool on baking sheet 5 minutes, then transfer scones to cooling rack. Serve warm or cool completely and store in an airtight container. Makes 8.

Nutrition Facts : Calories 403, Fat 21.4, SaturatedFat 9, Cholesterol 46.8, Sodium 264.4, Carbohydrate 47.3, Fiber 1.8, Sugar 21.5, Protein 6.8

MAPLE SCONES WITH PECANS



Maple Scones with Pecans image

These maple scones with pecans are a Fall delight: light and fluffy and finished with a sweet maple glaze on top. Grab your coffee and get cozy!

Provided by Tawnie Graham of Kroll's Korner

Categories     Dessert

Time 30m

Number Of Ingredients 14

2 cups All-Purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
8 Tbsp. cold, unsalted butter (1 stick)
1/2 cup heavy cream, cold
1/4 cup brown sugar, packed
1 large egg
1 tsp. vanilla extract
1/3 cup maple syrup, pure
2 Tbsp. butter
1 1/4 cup confectioners sugar
1 tsp. vanilla
1/3 cup chopped pecans (for garnish on top of glaze)

Steps:

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silicone baking mat (like a Silpat)
  • In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
  • Add the cubed, cold butter into the drying ingredients. Using a pastry cutter, cut butter into the flour until pea-sized coarse crumbs form.
  • In medium sized bowl, whisk together the brown sugar, heavy cream, egg and vanilla.
  • Add the wet ingredients into the dry ingredients.
  • Combine using a wooden spoon or rubber spatula until slightly incorporated. Turn out dough onto a lightly floured surface and fold just until combined in a ball and flatten out and form into a circle. Dough may appear dry, but will form together. If dough is sticky, use flour as needed (but not too much!)
  • Shape the scones by cutting them into 8 triangles using a bench scraper.
  • Place the scones on the prepared baking sheet and bake for 15-16 minutes or until lightly browned on top.
  • Make the glaze: melt the butter in the maple syrup, either in the microwave or on the stove in a small saucepan. Add in the powdered sugar and vanilla extract, mix until smooth.
  • Spread glaze on top of cooled scones and garnish with chopped pecans.
  • Scones are best the day of, or store in the fridge for 2-3 days. Enjoy!

Nutrition Facts : ServingSize 1 scone, Calories 451 kcal, Carbohydrate 60 g, Protein 5 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 445 mg, Fiber 1 g, Sugar 34 g

MAPLE-PECAN SCONES



Maple-Pecan Scones image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 8 scones

Number Of Ingredients 14

3 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, chilled
1/4 cup pecans, plus more for sprinkling
1 large egg
3/4 cup heavy cream
1 pound confectioners' sugar
1/4 cup whole milk
4 tablespoons (1/2 stick) unsalted butter, melted
Splash of strongly brewed coffee
Dash of salt
2 teaspoons maple flavoring or maple extract

Steps:

  • Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.
  • Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.
  • Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined.
  • Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!
  • With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges.
  • Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing.
  • In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving.

MAPLE-PECAN SCONES



Maple-Pecan Scones image

This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.

Provided by Michaunp

Categories     Scones

Time 55m

Yield 8

Number Of Ingredients 10

1 cup heavy cream
3 tablespoons maple syrup
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
½ cup chopped pecans, toasted
¼ cup confectioners' sugar
2 tablespoons confectioners' sugar
2 tablespoons maple syrup

Steps:

  • Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Whisk cream and 3 tablespoons maple syrup together in a bowl.
  • Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
  • Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
  • Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
  • Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
  • While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
  • Drizzle glaze over scones.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 40.2 g, Cholesterol 59.8 mg, Fat 23.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 342.3 mg, Sugar 13.5 g

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Calories 422 per serving


MAPLE PECAN SCONES - LACTANTIA
1/4 cup (60 ml) chopped pecans. 2 tbsp (30 ml) Lactantia ® Maple Flavoured Butter, softened. 2 tbsp (30 ml) lightly packed brown sugar. Lactantia ® PūrFiltre Milk or water. Instructions. Preheat oven to 425°F (220°C). Crust: In a large bowl, combine flour, pecans, and baking powder. With pastry blender or 2 knives, cut in butter until ...
From lactantia.ca
Servings 12


BEST MAPLE OAT NUT SCONES RECIPES | FOOD NETWORK CANADA
Step 1. 1. Step 2. For the scones: Preheat the oven to 350º F. Line a baking sheet with a baking mat or parchment paper. Step 3. In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the ...
From foodnetwork.ca
2.7/5 (218)
Category Bake,Brunch,Nuts
Servings 8
Total Time 35 mins


CINNAMON PECAN SCONES - ELISABETH & BUTTER
These light and buttery Cinnamon Pecan Scones are filled with cinnamon and pecans and sprinkled with extra cinnamon sugar! Serve with a warm cup of coffee for the perfect breakfast! Tips for making the perfect scones: 1. Always start with COLD butter straight from the refrigerator and work fast so the butter doesn’t soften. Using a pastry cutter really helps this …
From elisabethandbutter.com
Servings 8
Total Time 50 mins
Estimated Reading Time 3 mins


BROWNED BUTTER PECAN SCONES - RASPBERRIES AND KOHLRABI
Scones. Butter: Butter adds flavor and helps to create a flakey scone. I prefer to use unsalted butter. Flour: Use all-purpose flour. Brown Sugar: Brown sugar creates a softer scone and adds caramel flavor. Baking Powder and Baking Soda: Gives the scones lift and helps to create light and fluffy scones. Cinnamon: Adds a subtle heat and tons of flavor. Chopped …
From raspberriesandkohlrabi.com
Servings 8
Total Time 5 hrs 10 mins
Category Breakfast
Calories 266 per serving


MAPLE PECAN SCONES WITH MAPLE GLAZE - BAKERS TABLE
In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in the pecans. Set aside. In a small bowl, mix together heavy cream and maple syrup. Mix together wet and dry ingredients. Turn the dough out onto lightly floured surface. Roll out into a rectangle, roughly about 7 1/2 inches by 12 inches.
From bakerstable.net
5/5 (1)
Total Time 35 mins
Category Breakfast
Calories 326 per serving


EASY RECIPES FOR SCONES | FN DISH - FOOD NETWORK
Pulsing the flour and butter in a food processor ensures an even crumb, and mixing the dough with a fork prevents the scones from becoming too tough or dense in texture. A sprinkle of raw sugar ...
From foodnetwork.com
Estimated Reading Time 3 mins


PUMPKIN BUTTER PECAN SCONES - A BEAUTIFUL PLATE
Prepare Filling: Grind the toasted pecans in a small food processor until fine - be careful not to over process or you will start creating nut butter. Place in a small bowl and add the brown sugar, cinnamon, cloves and salt. Mix and set aside. Prepare Scones: Combine the all purpose flour, sugar, baking powder, cinnamon, and salt in the bowl of ...
From abeautifulplate.com
5/5 (2)
Total Time 3 hrs
Category Pies, Tarts, And Pastries
Calories 220 per serving


MAPLE PECAN SCONES WITH MOLASSES GLAZE - GONNA WANT SECONDS
Arrange triangles on an ungreased baking sheet, about 2 inches apart. Bake in preheated oven for about 14-16 minutes. Glaze. In a small saucepan, whisk together the remaining brown sugar, butter, and heavy cream over low heat until sugar dissolves. Remove from heat and whisk in powdered sugar and molasses.
From gonnawantseconds.com
5/5 (2)
Calories 615 per serving
Category Dessert


BROWN SUGAR BUTTER PECAN SCONES | RECIPE | SCONE RECIPE ...
Mar 15, 2019 - Brown Sugar Butter Pecan Scones. A dense, buttery, rich scone. Sprinkle with raw sugar or dip in a sweet butterscotch glaze.
From pinterest.ca


BUTTER PECAN SCONES | FOODTALK
These butter pecan scones are so soft and amazing! You get the wonderful texture of a moist scone, but it has just the right amount of crumble to it. The crunch from the toasted pecans gives a wonderful texture and contrast from the soft scone. These scones are topped with a delicious maple icing. The sweetness of the maple icing is wonderful and melts down …
From foodtalkdaily.com


A GOOD NEIGHBOR IS A FOUND TREASURE: MAPLE BUTTER PECAN SCONES
Here’s how easy the scones were to make: In a food processor, add flour, brown sugar, baking powder, baking soda and salt. Pulse a couple of times. Add your cold butter pieces and pulse until small your butter is the size of small peas. Transfer mixture to a mixing bowl and add pecans, chopped ginger and dried cranberries. Toss the pecans, ginger and cranberries in …
From cookingwithelise.com


CHOCOLATE PECAN SCONES - FOODNETWORK.CA
Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be …
From foodnetwork.ca


BROWN SUGAR BUTTER PECAN SCONES | RECIPE | RECIPES, BUTTER ...
Oct 20, 2017 - Brown Sugar Butter Pecan Scones. A dense, buttery, rich scone. Sprinkle with raw sugar or dip in a sweet butterscotch glaze.
From pinterest.ca


BUTTER PECAN SCONES RECIPE - TFRECIPES.COM
Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball. Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness ...
From tfrecipes.com


BUTTER PECAN SCONES - ALL INFORMATION ABOUT HEALTHY ...
Butter-Pecan Scones - TeaTime Magazine best www.teatimemagazine.com. Butter-Pecan Scones Yield: approximately 48 Ingredients 2 cups all-purpose flour 1 cup finely chopped toasted pecans 1⁄3 cup firmly packed light brown sugar 1 tablespoon baking powder 1 teaspoon salt 1⁄3 cup cold brown butter* 1 (3-ounce) package cold cream cheese, diced ¾ cup plus 2 …
From therecipes.info


BUTTERED PECAN SCONES | RECIPE | BUTTER PECAN, DESSERTS ...
Dec 20, 2011 - Small batch of buttered pecan scones (for two).
From pinterest.com


BUTTER PECAN SCONES RECIPE - ALL INFORMATION ABOUT HEALTHY ...
8 Scones. 40 min. Jump to recipe. I love a good scone. However, some scones can be really dry and dense. These butter pecan scones are so soft and amazing! You get the wonderful texture of a moist scone, but it has just the right amount of crumble to it. The crunch from the toasted pecans gives a wonderful texture and contrast from the soft scone.
From therecipes.info


STRAWBERRY PECAN SCONES RECIPES
2013-09-11 · Unlike my usual scone base with simply uses cream and butter (see:maple oat pecan scone and tart cherry and toasted almond scone), this strawberry scone recipe is a … From thelittleepicurean.com Reviews 4 Estimated Reading Time 3 mins Category Breakfast, Dessert. Add chilled butter cubes. Cut into flour using a pastry blender, two fork, or your …
From tfrecipes.com


BUTTERSCOTCH PECAN SCONES RECIPE - FOOD NEWS
Butterscotch Pecan Scones 2 cups all purpose flour 1/4 cup brown sugar 2 tsp baking powder 1/4 tsp salt 6 tbsp butter, chilled 1 cup milk 1 tsp vanilla extract 1/2 cup butterscotch chips 1/2 cup chopped, toasted pecans. 1/4 cup butterscotch chips, for topping 1 tbsp milk , for topping. Preheat oven to 400F. Line a baking sheet with parchment paper.
From foodnewsnews.com


BROWN SUGAR BUTTER PECAN SCONES | RECIPE | RECIPES, BUTTER ...
Oct 20, 2019 - Brown Sugar Butter Pecan Scones. A dense, buttery, rich scone. Sprinkle with raw sugar or dip in a sweet butterscotch glaze.
From pinterest.com


BUTTER PECAN SCONES RECIPES ALL YOU NEED IS FOOD
pecan scones with brown butter glaze - wood & spoon Mar 25, 2020 · In a medium/large bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar until combined. Toss in …
From stevehacks.com


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