Scones are a slightly sweet biscuit, perfect for sharing and always great with a warm cup of tea or coffee! 
I’m a sucker for a good scone. Not just any scone, it cannot be crumbly. No scone of mine is crumbly. Dense. Yes. Slightly sweet. For sure. Pie shaped. Not necessary, but pie shape does make me happy!
I haven’t made these scones in a long time. I actually had to take a wee break from scones. They were, at least I am mostly certain, they were, the cause of my knickers not fitting. Yes when I eat scones I say knickers, cause you see scones are a Scottish, and I’m pretty sure the Scotts call their underwear knickers. Which I find odd, because I always thought knickers were the style of pants that came down to your knees and had a cuff with a button. You know what I’m talking about? I believe I had a corduroy pair back in the day, that I wore with ruffled high collar shirt…who remembers this style? I think it’s best forgotten.
So as I was saying I was partaking of a few too many scones and my skivvies were binding a bit, so I took a scone sabbatical. Yes that’s a thing.
Brown some butter, add some chopped pecans and let them bubble around in the butter for a few minutes. Ooh what’s better than toasty butter pecans? Nuttin!
Cut the butter into the dry ingredients, add the buttery pecans. Add the wet ingredients and stir just enough to form dough ball.
Take half scone dough and place on a well flour surface, form into a round about 1 inch thick, place on parchment lined baking sheet.
Place in freezer for 10 minutes. Remove and score each round into either 6 or 8 pieces and top with a whole pecan, bake in a 400 degree oven for 25 minutes. (this freezer trick is not to be skipped, it gives the scones a firmer, moist texture)
I decided to bake these for my Friday morning book study gals, Pecan Sandy Scones seemed like the perfect treat for the ladies to have with their tea and coffee. Sabbatical over!
** I quite often will make a glaze for scones, but I decided these were perfect as is. That’s not to say a simple maple glaze wouldn’t be fabulous on these pretty lil scones 😉
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Pecan Sandy Scones
makes 16 scones
Level: Intermediate baker
Kid friendly: Yes, this would be a great recipe to have your child help you with.
Prep time: 30 minutes
Baking time: 25 minutes
3 cups Flour
1/2 cup Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
1 cup cold Butter (two sticks)
1 cup Whole Milk
1 Egg
1 teaspoon Vanilla Extract
1 1/2 cups chopped Pecans + 16 whole pecans for decorating top of scones
Preheat oven to 400 degrees.
1. In a small skillet melt 1/2 cup butter (1 stick) over medium heat, do not stir allow butter to melt completely and when butter starts to turn a golden brown add chopped pecans and stir around for 1 minute. Remove from heat, and let cool.
2. Whisk together milk, egg, and vanilla, set aside.
3. Combine dry ingredients in a large bowl. Cut the remaining 1/2 cup cold butter into small squares, add to dry ingredients, and cut in with a pastry cutter until mixture resembles oatmeal.
4. Add cooled butter and pecan mixture to dry ingredients and stir to combine.
5. Create a hole in the middle of the dry ingredients, add liquid, gently combine until dough comes together.
6. Split dough in half and place on a floured surface, and creating two rounds about 1 inch thick and 8-10 inches in diameter. Place dough on a parchment lined baking sheet and place in freezer for 10 minutes.
7. Remove from freezer and cut each disk like a pie, 8 pieces each, top each scone with a whole pecan. Place in preheated 400 degree oven for 25 minutes.
Enjoy!
Note: Do not skip freezer step this helps tremendously with the texture of the scone. Also store any leftovers in an airtight container.
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If you like scones you should give this scone pinterest board a peeksy!
Disclaimer: I am proud to be an ambassador for the United Dairy Industry of Michigan. Thank you for helping support Eat2gather by supporting your local dairy farmers!