Apple Cinnamon Pecan Scones
These Apple Cinnamon Pecan Scones are a perfect fall breakfast treat. They also pair beautifully with your favorite tea or a hot cup of coffee.
Servings: 12 Scones
Calories: 348kcal
Equipment
- food processor or pastry blender
- mixing bowl
Ingredients
Scones
- 3 cups all-purpose flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 8 tablespoons unsalted butter chilled
- 1 apple chopped into small pieces
- ½ cup pecans finely chopped
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- 1 cup heavy whipping cream plus extra for brushing
Vanilla Glaze
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
Scones
- Add the 3 cups all-purpose flour, ½ cup brown sugar, 1 tablespoon baking powder, 2 teaspoons cinnamon, 1 teaspoon kosher salt, and ½ teaspoon baking soda to the bowl of your food processor.
- Cut the 8 tablespoons unsalted butter into 4 pieces and add it to the food processor. Pulse a few times to chop and incorporate the butter into the dry ingredients. Continue processing until the butter pieces are the size of peas. Transfer to a large bowl.
- Fold the 1 apple and ½ cup pecans into the dry ingredients.
- Add the 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon white vinegar to the dry ingredients and stir to combine.
- Slowly stir in the 1 cup heavy whipping cream . Drizzle in just enough cream until the dough becomes cohesive.
- Squeeze the dough, when it holds together with no crumbs left in the bottom of the bowl, you've added enough cream.
- Pour the dough onto a lightly floured surface. Knead the dough a few times until it begins to come together. Flatten the dough and fold it into thirds like you would a letter. Give the dough a quarter turn and repeat this flattening and folding process two more times.
- Pat into a disc approximately 1 inch thick and cut into circles using a 2.5″ cutter. You can reshape the scraps and cut out additional scones but they won't be as flaky.
- Transfer the scones to a parchment paper-lined baking sheet. To prevent the scones from spreading chill in the refrigerator for 30 minutes.
- Preheat the oven to 425°F (220°C) and brush tops with heavy cream. Brushing with heavy creams will encourage browning.
- Bake for 18-20 minutes. The scones should be golden brown.
Vanilla Glaze
- Whisk the ½ cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt together. Add the 1 tablespoon milk gradually, adding just enough until the glaze reaches your desired consistency.
- Drizzle the glaze over each scone.
Notes
A food processor makes blending the butter into the dry ingredients a million times easier. And allows you to work with colder butter without hurting your hands. Try putting the butter in the freezer for an hour before blending it into the dry ingredients. The texture of your scones will be even better.
If you don't have a food processor, use a box grater to create small strips of butter that will be easier to cut into the flour with a pastry blender.
If you don't have heavy cream, you can substitute milk or half and half.
Don’t overwork the dough. Overworking the dough creates gluten which will result in chewy rather than flaky scones.
Don't use a rolling pin. Pat the dough out with your hands to avoid overworking the dough.
When cutting the scones, push straight down without twisting the cutter. Twisting the cutter seals the edges together and will prevent them from rising.
To help scones keep their shape, chill them in the freezer for at least 30 minutes before baking.
Bake scones on parchment paper or a silicone mat to avoid overcooked bottoms.
Baking times will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
If the bottoms of the scones are browning too quickly, slide a second baking sheet directly under.
Storage: Leftover scones can be stored in an air-tight container at room temperature for up to four days.
Nutrition
Serving: 1 | Calories: 348kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 361mg | Potassium: 110mg | Fiber: 2g | Sugar: 16g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg