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
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
- Optional Glaze
2/3 C. confectioner’s sugar
1/4 C. orange juice or milk
- 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.