Brown Sugar Butter Pecan Scones

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 7/8 cup Brown sugar, packed
  • 1/2 tsp Buttery sweet dough flavor
  • 1 Heavy cream and raw sugar
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecan pieces, toasted

• Dairy

  • 10 tbsp Butter, unsalted
  • 1 tbsp Butter, salted
  • 3/8 cup Of heavy cream

• Liquids

  • 2 tbsp Water

Found on themerchantbaker.com

Ingredients

• 2 1/4 cups all purpose flour
• 1/2 cup packed brown sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 10 Tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup toasted pecan pieces, mine were unsalted, see notes
• 1 large egg
• 1/4 cup + 2 Tablespoons or more of heavy cream
• 1 teaspoon vanilla
• 1/2 teaspoon Buttery Sweet Dough Flavor (optional)
• additional heavy cream and raw sugar for topping
• 6 Tablespoons brown sugar, packed
• 2 Tablespoons water
• 1 Tablespoon salted butter
• 1/2 teaspoon vanilla
• 1/2 cup powdered sugar
• pinch of salt

Directions

• Preheat oven to 400 degrees F.
• In a medium bowl, whisk flour, sugar, baking powder and salt.
• Cut in butter with a pastry cutter, two knives or you can rub the butter in with your fingertips, until the mixture is crumbly and you have varied size butter chunks no larger than peas.
• Stir in pecan pieces and toss to coat in the flour mixture.
• Crack an egg in a glass measuring cup then add cream until you reach 1/2 cup. Then add another 2 Tablespoons of cream. Mix with a fork until well blended. Mix in vanilla and butter flavor, if using.
• Make a well in the center of flour mixture and pour in the egg/cream mixture. Toss gently with a fork until youve distributed the liquid well and mixture begins to hold together a bit. Your mixture is going to seem to be too dry, but try to resist adding more liquid. Your scones will not hold shape with too much liquid.
• If necessary, use your hands to gently mix the mixture in the bowl until it comes together. This may take a minute, but as you work the butter and cream mixture, it will begin to come together. You dont want to melt the butter, so if you have hot hands, try using a large spoon or a spatula to fold the mixture onto itself in between using your hands.
• Once the dough comes together with no crumbs, divide dough in half. On a lightly floured surface, pat each half of dough into a circle about 1 thick.
• If you find your dough has gotten too soft from handling, you can put the bowl back in the refrigerator before you shape it so that the butter can get firm again, or roll, cut and place on the cookie sheet, then slide it into the refrigerator or freezer for 10-20 minutes.
• Using a floured sharp knife, cut each circle into 6 wedges and place on an ungreased baking sheet leaving 1-2 of space between for spreading.
• Brush with additional cream. Sprinkle with raw sugar, if youre not planning to glaze.
• Bake for 12-14 minutes or until lightly golden. Allow to cool and set up for a few minutes on the baking sheet, then remove to a rack to finish cooling.
• When the scones are cool, make the glaze. Place cooling rack over a sheet pan. In a small saucepan, mix the brown sugar and water together with a whisk and heat just until sugar is dissolved. Whisk in the butter until fully combined.
• Remove pan from heat and whisk in vanilla and powdered sugar. (Sift your powdered sugar first if its lumpy.) Continue whisking until smooth and any remaining lumps are completely dissolved. Taste and add a pinch of salt, if needed.
• Dip the tops of each scone into the glaze then place back onto the cooling rack. Once all of the tops are glazed, go back and using a spoon or fork, drizzle each scone with additional glaze. The glaze sets quickly, you may need to stir it a couple of times during the process to keep it loose and workable.