Pecan scones
Votes: 7
Time: 1 hour 5 minutes
Complexity: easily
Quantity: 8 scone buns
Complexity: easily
Quantity: 8 scone buns
Pecan scones - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the test:
- 3 cups premium wheat flour
- 1/3 cup granulated sugar
- 1 tbsp. baking powder
- 1/2 tsp salt
- 240 g cold butter
- 1/4 cup pecans
- 1 egg
- 3/4 cup heavy cream
For the glaze:
- 450 g powdered sugar
- 1/4 cup whole milk
- 60 g butter, melted
- 5 - 10 ml of strong coffee
- 1/8 tsp salt
- 2 tsp maple extract
- Chopped pecans, for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 180°C.
- Sift flour, granulated sugar, baking powder and salt into a large bowl.
- Cut the cold butter into small pieces, then add to the flour and knead until crumbs form.
- Finely chop the pecans and stir them into the flour mixture. Beat the egg with the cream and mix into the flour mixture. Form the dough into a ball.
- Place the dough on a cutting board and roll it out into a round shape with a diameter of 25 cm and a thickness of about 2 cm. Then cut the dough into 8 equal parts.
- Place the scones on a baking sheet lined with oiled parchment paper and bake in the oven for 22-26 minutes, until golden brown. Remove the scones from the oven and cool completely.
- Mix all the glaze ingredients in a deep bowl until smooth. Drizzle the scones generously with the glaze and sprinkle with pecans.
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