Pecan Cinnamon-Chip Scones

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

Ingredients

• 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

Procedure

1. Preheat oven to 425 F.
2. Stir together flour, baking powder, salt and sugar in a bowl.
3. Cut butter into the flour mixture with a pastry cutter until the mixture is crumbly.
4. Stir together whipping cream, egg, and vanilla extract in a separate bowl.  Add cream mixture to flour mixture and stir until ingredients are wet.
5. Fold in cinnamon chips and pecans.
6. 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.
7. 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.
8. 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!