Guest week continues here at MSCK. This week’s content is provided by my friends Hyun and photographer Bryan Johns (flickr link).
-Liam
| ESTIMATED CALORIC INFO | |
|---|---|
| Serving Size | 1 scone |
| Calories from Protein | 8% |
| Calories from Fat | 48% |
| Calories from Carbs | 44% |
| Total Calories | 285 |
I always thought scones were hard to make. Maybe because growing up, I didn’t know anyone who made it from scratch, so I immediately assumed that it was something only for professionals to make. Silly me.
Thank you God for Food Network. Especially for Tyler Florence.
During the blizzard earlier this year in DC, I was stuck at home, bored, nothing to do. So when I’m bored, I bake. I found this recipe on the Food Network site and it looked simple enough, so I went ahead and made it. It tasted great. However, as time progressed, I began wondering whether or not I could change this recipe to make other types of scones. I eventually managed to modify it to make ham and cheese scones, chocolate chip scones, white chocolate craisin scones. Which leads me to today’s recipe and my personal favorite: Oatmeal and sugar pecan scones.
There’s something hearty about this particular scone recipe. It feels like a good quick breakfast, but it would also be great as a dessert…warmed scone broken up into pieces topped with vanilla ice cream. Yum.
This recipe calls for sugar pecans. You can find that recipe here. If you don’t have time to make the pecans, I would recommend using 1 cup of chopped pecans and adding ¼ cup of sugar rather than 2 tablespoons of sugar.
Prep time: Active: 15 minutes
Bake time: 15-20 minutes
Yields: 12 scones
Ingredients…
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 5 tbsp unsalted butter, cold, cut in chunks
- 1 cup heavy cream, plus more for brushing the scones
- 1 cup sugar pecans coarsely chopped
- 1 cup toasted oats
- Sugar in the raw for sprinkling over scones
Preheat oven to 400 degrees.
Sift flour, baking powder, salt, sugar and ground cinnamon in a bowl. Using either a mixer, 2 forks, or a pastry blender, mix butter in until the mixture looks like coarse crumbs.
Make a well in the center of the mixture and pour heavy cream. Mix until everything is incorporated, but do not overwork the dough.
Fold pecans and toasted oats into the dough. Using your hands, thoroughly combine the pecans and oats to the dough.
Press the dough out on a lightly floured surface into a rectangle about 14 x 3 inches. Cut the rectangle in 1/2 then cut each halves into thirds leaving you with 6 squared pieces total. Cut the squares diagonally until you have 12 triangle pieces.
Place the scones on a cookie sheet covered in parchment, brush the top with heavy cream and sprinkle about 1 teaspoon of sugar in the raw on each scone.
Bake for about 15 – 20 minutes.
Has there ever been a food you were afraid of making, but wound up being pretty easy to make? How did it turn out?
