Pecan Scones are tender, delicious, and packed with pecans. They are easy to prepare and bake up in no time. Which is good because you’ll want to make these repeatedly.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
I don’t make baked goods often. Even though it might seem like it, I really don’t. I just have been posting the baked goods more than the dinners I’ve been making. And then there’s events like this that forces me to bake cookies, cake, scones, and whatever strikes my fancy for these events.
Contrary to popular belief, we don’t eat a lot of sweets. There are a few things I’ll make that we’ll eat. Pies. Definitely pies and brownies for a few days, cookies until they’re gone. But sweets for breakfast? Nope. We’ll do biscuits every now and then, but that’s only topped with sausage gravy. Speaking of which, I should make that again soon. It’s really good.
These scones came about because of jalapeno jelly.
The jelly had pecans in it. So, I had to make scones with pecans in there so eat the jelly. And I am here to tell you they are both amazing. I couldn’t stop eating the scones. Especially topped with the jelly. They’re tender and slightly sweet. The perfect vessel to eat the jelly.
When you have a recipe that works, you stick with it, right? This recipe is one of those for me. It started out as the cranberry white chocolate rosemary scones. Yes, I know that’s a weird combination, but it works! Really it does. That rosemary brings out the sweet and the cranberry flavors. You should try them.
Well, I use that as a basic scone recipe to make these deliciously easy scones. I omitted the white chocolate, rosemary, and cranberries. Then I swapped out the buttermilk with yogurt, because I was running out of milk. And then added 1 cup of the pecans to the scones. Voila! Pecan scones!
And you can see how many pecans are in there! And the jelly I was talking about. It’s sweet and tart with just a hint of spiciness. But not too spicy. Just enough to make sure you know its jalapeno but not so much your mouth is completely burning. At least mine wasn’t.
You can also see how tender this foolproof scone recipe is. They’re not hard like some. Some are more bread like then I want them to be. I don’t want them to be hard like a roll and I don’t want them to be too tender like a biscuit. I like them to hold up to jams and curds so they don’t break when I lift them from my plate to my mouth.
Yes, I cut mine with a biscuit cutter. I am not a huge fan of the wedge scones. That point always breaks off and I get jam or cream all over me when I’m eating them. But the thing to always be mindful of when making scones is to not over work the dough. Which is probably why most cut them into wedges. Pressing the dough flat and cutting with a biscuit cutter leaves some scraps. Which I then carefully reshape and cut again. Those are the ones I eat. The rest I offer up to my guests.
I also like the round shape because I find it easier to split in half and top with delicious jams, jellies, and curds. Just like I did with the jalapeno pecan jam! They also fit in your hand a whole lot easier than the wedges. Well, at least my hands because they’re huge with a large palm. I blame that on playing the piano.
So, I do this trick where I fold the dough over after pressing it out once. That makes for a flakier scone that is easier to separate. At least in my head that’s the way it works. It’s sort of like making a puff pastry dough with all those layers in there. That’s what I do when I made this foolproof scone recipe.
Oh, and if you don’t yogurt in the fridge, you could easily make this scone recipe with sour cream instead of yogurt and vice versa. Or skip both and to the buttermilk think. It’s totally up to what you have on hand. Especially in this strange time of hoarding and end of the world mentality. I’m just happy we have toilet paper. And milk.
I pressed the dough out to about 1/2 inch thick. I wouldn’t go thinner. The scones might not be light and fluffy the way they came out when I made them. They will be tall and perfectly delicious to spread with curd or jellies.
Oh, and I used a jar ring, but if you have a nice biscuit butter, then feel free to use it. Or just pat it out into a round and cut it into wedges. That’s fine, too. I mean, they are YOUR scones by now. Make them how you like them! Or just use the basic scone recipe with variations that you like. Almonds, walnuts, dried cherries, apricots (YUM!), chocolate, cheese and chive, or smoked salmon. Seriously. Any variation!
- 3 cups flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons butter
- 1 cup nonfat yogurt
- 1 cup chopped pecans
- Preheat oven to 400.
- Combine flour with the sugar, salt, baking powder, and baking soda. Stir with a whisk to combine.
- Cut in the butter with a pastry blender or two knives until mixture resembles a coarse meal.
- Stir in the pecans.
- Make a well in the center and add the yogurt. Stir until the mixtures begins to form a shaggy dough.
- Turn the dough out on to a floured work surface. Pat the dough into a 1 inch thick round. Cut into wedges or use a biscuit cutter and cut into rounds.
- Bake at 400 for 12 to 15 minutes.
- Store in an airtight container for up to a week.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 255Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 16mgSodium 303mgCarbohydrates 31gFiber 2gSugar 6gProtein 5g
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- Coffee Caramel Sauce by Karen’s Kitchen Stories
- Deep Chocolate Mint Snack Cake by A Day in the Life on the Farm
- Greek Yogurt Tangerine Cake by Shockingly Delicious
- Lemon Pizzelles by Jolene’s Recipe Journal
- Lemon Poppy Seed Loaf with Glaze by Strawberry Blondie Kitchen
- Pecan Scones by A Kitchen Hoor’s Adventures
- Pink Champagne Cupcakes by Cookaholic Wife
- Strawberry Pie Bars by Hezzi-D’s Books and Cooks
- Strawberry Pudding by Cindy’s Recipes and Writings
- Vegan Orange Poppyseed Bundt Cake with Strawberry Icing by The Baking Fairy
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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and products to use for #SpringSweetsWeek recipes.
All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All winning entries get checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Seven (7) winners are randomly selected. The prize packages are sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway.
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