Pecan and Spice Scone
Pecan and Spice Scone
Ingredients
- 3/4 cup (180 ml) milk
- 2 teaspoons (10 ml) white vinegar
- 2 cups (500 ml) unbleached all-purpose flour
- 3/4 cup (180 ml) chopped pecans, toasted
- 1/4 cup (60 ml) brown sugar
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) ground nutmeg
- 1/4 teaspoon (1 ml) ground cinnamon
- 1/2 cup (125 ml) cold unsalted butter, diced
- 2 tablespoons (30 ml) 35% cream (or milk)
- 1 tablespoon (15 ml) sugar
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- In a measuring cup, combine the milk and vinegar. Set aside.
- In a food processor, combine the dry ingredients. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the milk and vinegar mixture and pulse for a few seconds, just enough to moisten the flour.
- On a lightly floured surface, pat down the dough with your fingers or with a rolling pin to about 2.5-cm (1-inch) thick. Cut the dough using a 6-cm (2 ½-inch) round cookie cutter. Place the dough discs on the baking sheet, spacing them evenly.
Pecan and Spice Scone