Recipes  
Pecan and Spice Scone
Pecan and Spice Scone
Open in full-screen mode

Pecan and Spice Scone

Preparation
20 MIN
Cooking
18 MIN
Makes
15 scones, approximately
Freezes
Share

Ingredients

Topping

Preparation

  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
  2. In a measuring cup, combine the milk and vinegar. Set aside.
  3. In a food processor, combine the dry ingredients. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the milk and vinegar mixture and pulse for a few seconds, just enough to moisten the flour.
  4. On a lightly floured surface, pat down the dough with your fingers or with a rolling pin to about 2.5-cm (1-inch) thick. Cut the dough using a 6-cm (2 ½-inch) round cookie cutter. Place the dough discs on the baking sheet, spacing them evenly. 


Topping

  1. Brush the scones with the cream and sprinkle with the sugar. Bake for about 18 minutes or until lightly golden brown. Let cool on a wire rack. 



Note

Freezes well.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.