I have had this recipe for donkey’s years. But I finally got around to making it. But to be honest, even though I lived in England for a year, I am not sure what scones are supposed to be. They seem a bit dry, in a shortbread kind of way. Is that why the English smother these things with clotted cream (do love that stuff) and perhaps jam? Not sure. But I am a huge fan of brown sugar and pecans. Though after trying these, I think more sugar needs to involved and maybe some tea as well. Although at this point for me it is decaffeinated. But dunking something in tea is very appealing.
2 cups all-purpose flour
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
3/4 cup plus 2 Tbs whipping cream
1/2 cup roughly chopped pecans*
2 Tbs whipping cream, to brush on top of the scones
Preheat oven to 450°+. Stir together flour, brown sugar, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbs cream and pecans, stirring just until dry ingredients are just moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
Notes: + I did this in a 425 degree oven for 14 minutes.
*1 cup Renfroe’s Pecans – local pecans (read: fresh and sweet) – pretty good thing that I like to keep celebrating. We are kind of stupid lucky to have those pecans, not everyone does. Maybe in the South you have a better chance, in Texas, Alabama, Georgia, North Florida – it really makes a difference to have local pecans. Those things you get at the grocery store are so inferior.
Source: Southern Living December 2010