Pecan Sandy Scones

🧂 Ingredients

• 3 cups all purpose unbleached flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup butter, cold

  (2 sticks) I used salted butter.
• 1 cup whole white milk
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups chopped pecans
• 16 whole pecans

  for decorating the top of each scone

Instructions

• 1 In a small skillet melt 1/2 cup butter (1 stick) over medium heat, do not stir,
  allow butter to melt completely and when butter starts to turn a golden brown
  add chopped pecans and stir around for 1 minute. Remove from heat and let cool.
• 2 Whisk together milk, egg and vanilla, in a small bowl. Set aside.
• 3 Combine dry ingredients in a large bowl. Cut the remaining 1/2 cup butter into
  small cubes add to dry ingredients and cut in with a pastry cutter (or forks
  work too) until mixture is a fine crumble about like dry oatmeal.
• 4 Add in cooled butter and pecan mixture into dry ingredients, combine.
• 5 Create a hole in the middle of the dry ingredients pour wet ingredients in to
  hole. Gently combine with a large spatula or wooden spoon. Do not over mix. When
  dough has mostly come together dump out on to lightly floured countertop, and
  use your hands to form into a ball. (try not to over handle the dough because
  the butter will start to melt and the dough will get sticky and hard to work
  with. If this happens place back in bowl and pop in refrigerator for 30
  minutes.)
• 6 Split dough in two, create two rounds about 1 1/2 inches thick and 8 inches in
  diameter. Place dough rounds on a parchment lined baking sheet and put in
  freezer for 15 minutes.
• 7 Remove from freezer, and cut each round into 8 pie pieces. Decorate the top of
  each scone with a whole pecan, push in slightly to the dough. Place baking sheet
  in preheated 400 degree oven for 25 minutes. Remove and allow to cool slightly
  before eating.
• 8 Do not skip freezer step this helps tremendously with the texture of the scone.
• 9 Store any leftovers in an airtight container or wrap tightly in plastic wrap and
  freeze for up to 6 weeks.

Nutrition Info