Apple Harvest Scones with Caramelized Pecans
Author: My Dragonfly Cafe
Recipe type: Breakfast
Cuisine: Bread
Serves: 16
- 2¼ c. all purpose flour
- 1 T. baking powder
- 1 t. cinnamon
- ½ t. Kosher salt
- ½ c. dark brown sugar
- 1 c. finely chopped Honeycrisp apple
- ¾ c. Caramelized pecans or toasted walnuts or pecans(optional)
- ½ c. butter, frozen
- 6 T. heavy whipping cream
- 1 large egg, beaten
- 1 T. vanilla
- Caramelized Pecans:
- ¾ c. caramelized pecans
- ¼ c. dark brown sugar
- 1 T. butter
- ⅛ t. cinnamon
- ⅛ t. nutmeg
- ⅛ t. allspice
- Combine all the dry ingredients.
- Grate the frozen butter over the dry ingredients and lightly toss to evenly distribute.
- Mix in the diced apples and nuts.
- Place bowl in freezer for 10 minutes.
- Whisk together the whipping cream, egg and vanilla.
- Make a well in the center of the bowl and pour in the milk/egg mixture.
- Stir gently to combine until it begins to hold together. The mixture will still be crumbly.
- Empty dough onto a floured surface and press together into an 8 inch circle. Flatten top surface using a rolling pin. Slice it in half.
- Press halves into a 6 inch circle and roll top flat again.
- Cut each into 6 wedges, totaling 12 wedges.
- Place them on a parchment paper-lined rimmed baking sheet.
- Brush each wedge with additional heavy cream and sprinkle with some Sugar in the Raw(turbinado sugar).
- Bake for approximately 20 minutes in a 400 degree oven.
- Remove scones to cooling rack after resting on pan for 5 minutes.
- Caramelized Pecans:
- Place all ingredients in a small saucepan over low heat, Whisk together until melted.
- Stir constantly with a rubber spatula until nuts a coated evenly;
- Remove from heat and spread nuts on a parchment paper-lined baking sheet.
- Separate nuts with forks while hot , or break them up after they have hardened and cooled.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/apple-harvest-scones-caramelized-pecans/
3.5.3218