As I was growing up, I don’t think I ever tried a scone. My first experience with a scone was at Oxford when a friend of mine and I decided to find out what this “tea” thing was all about. I discovered that tea was just not for me and I don’t remember being that impressed with the food. But a good number of years ago I tried out an amazing recipe for scones and I really liked them. And I think they pair better with a cup of coffee!
Scones are so easy and quick to throw together when you know you have guests coming over. I like to make them in the morning to get the day going. I think the procedure is almost fail-proof. You don’t have to wait for yeast to rise. It is literally a mix and go kind of recipe that makes baking easy – you can likely get everything prepped and ready for the oven by the time the oven pre-heats. And my girls love them!
Who am I kidding?
I love them!
So I have been toying with an idea for a new scone recipe in my mind for quite some time. I found some cinnamon chips at the grocery store and immediately thought, “SCONES!” And then I started to think, “Pecans and cinnamon chips in scones!”
I finally (!) gave my idea a go last week and the resulting recipe is AMAZING! I love, love these. The girls really liked them. And I had a group of ladies over and they liked them, too! I hope you enjoy them too!
These scones would be a great thing to have on hand (you can freeze them!) for Saturday or Sunday brunch. Or Mother’s Day. They would also be very nice to tuck into a care basket for a friend.
Pecan Cinnamon-Chip Scones
- 2 c. all-purpose flour (you could do half whole-wheat, half all-purpose, if desired)
- 2 tsp. baking powder
- 1/8 tsp salt
- 1/4 c. sugar
- 1/3 c. unsalted butter (cold, cut into small cubes)
- 1/2 c. whipping cream
- 1 egg
- 1/2 tsp. vanilla extract
- 1/3 c. cinnamon chips
- 1/3 c. pecans (chopped)
- 1 egg white
- 1 Tbsp. sugar in the raw
- Preheat oven to 425 F.
- Stir together flour, baking powder, salt and sugar in a bowl.
- Cut butter into the flour mixture with a pastry cutter until the mixture is crumbly.
- Stir together whipping cream, egg, and vanilla extract in a separate bowl. Add cream mixture to flour mixture and stir until ingredients are wet.
- Fold in cinnamon chips and pecans.
- Turn the dough out onto a clean surface and form into a rectangle about 1/2″ thick. Cut the rectangle into three squares. Cut each square into two triangles. You can cut the triangles again if you want mini scones.
- Place each triangle on a lined (parchment or Silpat) cookie sheet. Quickly mix the egg white with about a teaspoon of water to make an egg wash. Brush the egg wash over each triangle and sprinkle with sugar.
- Bake at 425 F for 14-16 minutes.
NOTE: if you would like to freeze these ahead of time, I recommend that you stop after step 6 and flash freeze the triangles. You could individually wrap the scones after flash freezing them and place them in a freezer bag. Then you can take out a few at a time and bake them at 425F – it will take a few more minutes to bake, if baking from frozen.
Like scones? Want another great freeze-able scone recipe? Try these Pumpkin Scones!