• Home
  • About
  • Contact
Eat 2 Gather

Eat 2 Gather

  • Food
    • recipes
    • What’s 4 dinner
    • Meals 4 Sharing
    • Pie of the Month
    • Kitchen Tips
    • Restaurant Reviews
  • Family
    • confessions
    • travel
    • adoption
  • Fellowship
    • Giveaways
    • Entertaining
    • Book Club
    • Blogs I Read
    • Photography

May 10, 2016 ·

Pecan Sandy Scones

bread· breakfast· Food· goodies· recipes

  • Share
  • Tweet

Scones are a slightly sweet biscuit, perfect for sharing and always great with a warm cup of tea or coffee! Pecan Sandy SconesI’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!

Pecan Sandy SconesI 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.

 

 

Pecan Sandy SconesSo 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.

 

Pecan Sandy SconesBrown 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!

 

Pecan Sandy SconesCut the butter into the dry ingredients, add the buttery pecans.  Add the wet ingredients and stir just enough to form dough ball.

 

 

Pecan Sandy SconesTake half scone dough and place on a well flour surface, form into a round about 1 inch thick, place on parchment lined baking sheet.

 

 

Pecan Sandy SconesPlace 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)

 

 

 

Pecan Sandy SconesI 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 😉

 

[print_this]

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.

 

[/print_this]

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!  

Previous Post: « Wet Burritos – Grandma Beatty’s Red Sauce Recipe
Next Post: Baked Beans »

Primary Sidebar

My passion is sharing my family's favorite recipes, in hopes of bringing your family together around the table. I’m so glad you are here! read more...

Recipe Search

Browse by Category

~ Featured on ~

Foodista Food Blog of the Day Badge

Lets be friends on Goodreads!

Sheila's bookshelf: read

Love Does: Discover a Secretly Incredible Life in an Ordinary World
5 of 5 stars
Love Does: Discover a Secretly Incredible Life in an Ordinary World
by Bob Goff
The Art of Hearing Heartbeats
4 of 5 stars
The Art of Hearing Heartbeats
by Jan-Philipp Sendker
Same Kind of Different as Me
4 of 5 stars
Same Kind of Different as Me
by Ron Hall
The Alchemist
3 of 5 stars
The Alchemist
by Paulo Coelho
The Supremes at Earl's All-You-Can-Eat
0 of 5 stars
The Supremes at Earl's All-You-Can-Eat
by Edward Kelsey Moore

goodreads.com

Dare 2 Care

Free online sign up sheets by VolunteerSpot TakeThemAMeal.com

Footer

The pursuit of food, family, & fun.

Copyright © 2023 · beloved theme by Restored 316

3 shares