Scones With Sugar-Nut Toppping |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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From a local source, local chef. Ingredients:
2 cups unbleached flour |
1 tablespoon baking powder |
3 tablespoons sugar |
1/2 teaspoon salt |
6 tablespoons butter, cut up into small pieces |
1 large egg |
1/2 cup half-and-half or 1/2 cup whole milk |
3 tablespoons packed brown sugar |
1/4 teaspoon ground cinnamon |
1 dash of freshly grated nutmeg |
3 tablespoons pecans, coarsely chopped (or other nut of your choice) |
Directions:
1. SCONES: Preheat oven to 425 degrees.
2. Combine the dry ingredients in a mixing bowl. Cut in the butter using a pastry blender until you have coarse crumbs.
3. In a small bowl, whisk together the egg and half and half.
4. Add the egg mixture to the flour mixture and stir with a fork [[just]] until ingredients are moistened and hold together.
5. Gather dough into a ball and knead several times on a floured surface.
6. Pat the ball into an 8 inch round.
7. SUGAR-NUT MIXTURE: Combine the ingredients in a small bowl. Yield 1/4 cup.
8. Sprinkle dough round with the sugar-nut topping.
9. Cut into 8 wedges. Place the wedges slightly apart on an ungreased parchment lined baking sheet.
10. Bake the scones until golden brown, about 12 minutes.
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