Cinnamon Pecan Scones

by | Oct 15, 2021 | Ann's Recipe Index, Baked Items, Baking, Cinnamon | 0 comments

Here in Texas the pecan tree is a native so nearly everyone has a source nearby for pecans. I the spirit of the Lone Star State here are some classic scones with cinnamon and pecan to add a flavor kick.

Cinnamon Pecan Scones

Recipe by Ann McCormick

Ingredients

  • 1/2 C. chopped pecans

  • 1 1/2 tsp. ground cinnamon

  • 2 C. flour

  • 1 C. quick oats

  • 1/4 C. sugar

  • 1 T. baking powder

  • 1/2 tsp. salt

  • 8 oz. butter (not margarine)

  • 3/4 C. milk

  • 1 egg

  • Optional Glaze
  • 2/3 C. confectioner’s sugar

  • 1/4 C. orange juice or milk

Directions

  • Preheat oven to 350*
  • Chop pecans and spread on shallow tray. Toast them in over for 5-6 minutes. Watch closely to avoid burning. Remove and place in small bowl. Add cinnamon, mix and set aside.
  • Reset oven to 425*
  • Combine flour, oats, sugar, baking powder and salt.
  • Cut chilled butter into chunks. Add butter to flour mixture and beat in food processor until smooth.
  • Add milk and egg to butter-flour mixture. Stir well. Dough will be sticky.
  • Drop dough onto well-floured surface and spread out loosely with fingers. the consistency of biscuit dough.
  • Pour pecan/cinnamon mix over dough then knead nuts into dough. Add more flour as needed to make mix.
  • Divide dough into two equal parts and place on well-greased baking sheet.
  • Roll into a circle 6-8 inches in diameter. Slice each circle into six wedges and separate wedges slightly.
  • Bake for 12-14 minutes until scones turn golden.
  • Mix confectioners’ sugar with orange juice or milk. Drizzle over fresh baked scones.

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