Cheddar Pecan Scones

Packed with sharp Cheddar cheese with a kick of black pepper, these Cheddar Pecan Scones are just as at home on the breakfast table as they are in your dinner time breadbasket. Their tender crumb and crisp, craggy exterior are guaranteed to keep you coming back for more, but the real star of this show is Sunnyland Farms’ Raw Georgia Pecan Halves. Sunnyland’s pecans are harvested, shelled, and packaged on their scenic family-owned farms in Albany, Georgia, right in the heart of pecan country. Their rich pecans stud the inside of the Cheddar Pecan Scones, lending addicting crunch and nuttiness to every bite—like no other pecan can.

Cheddar Pecan Scones
 

Makes 8 scones
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon ground black pepper
  • ⅓ cup (76 grams) cold unsalted butter, cubed
  • ¾ cup (71 grams) shredded extra-sharp Cheddar cheese
  • ½ cup (57 grams) finely chopped Sunnyland Farms Raw Georgia Pecan Halves
  • ¾ cup (180 grams) plus 1 tablespoon
  • (15 grams) cold heavy whipping cream, divided

Instructions
  1. Preheat oven to 375°F (190°C). Spray an 8-well cast-iron wedge pan with baking spray with flour. (See Note.)
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, red pepper, and black pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cheese and pecans. Add ¾ cup (180 grams) cold cream, stirring with a fork just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
  3. Turn out dough onto a lightly floured surface, and pat into 7-inch circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place a wedge in each well of prepared pan. Brush tops with remaining 1 tablespoon (15 grams) cream.
  4. Bake until golden brown, 20 to 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and serve warm or at room temperature.

Notes
You can also bake these scones in a regular 10-inch cast-iron skillet or on a baking sheet lined with parchment paper. After you cut the circle of dough into 8 wedges in step 3, place scones about 1½ inches apart on prepared baking sheet, and proceed with recipe. If using a regular skillet, transfer dough to skillet, and proceed with recipe.

3.5.3251

 

The post Cheddar Pecan Scones appeared first on Bake from Scratch.

Persimmon Scones

The floral sweetness and spicy undertones of persimmons really sing in these extra-tender cinnamon-scented scones, brimming with fresh pieces of the fruit. A maple syrup glaze brings an extra dose of warmth. For more ways with persimmons, pick up a copy of our November/December 2019 issue!

Persimmon Scones
 

Makes about 7 scones
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 5 tablespoons (70 grams) firmly packed light brown sugar, divided
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cardamom
  • ¼ cup plus 1 tablespoon (71 grams) cold unsalted butter, cubed
  • ¾ cup (134 grams) diced Fuyu persimmons
  • ¾ cup plus 2 tablespoons (210 grams) plus
  • 1 teaspoon (5 grams) cold heavy whipping cream, divided
  • 2 teaspoons (8 grams) vanilla extract*
  • 1 large egg (50 grams)
  • Maple Glaze (recipe follows)

Instructions
  1. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, 3 tablespoons (42 grams) brown sugar, baking powder, salt, cinnamon, baking soda, ginger, and cardamom. Using a pastry blender, cut in cold butter until mixture is crumbly. Toss persimmons in flour mixture. Add ¾ cup plus 2 tablespoons (210 grams) cold cream and vanilla, stirring with a fork just until dry ingredients are moistened.
  3. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Roll dough to 1-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Place 2 inches apart on prepared pan. Cover and refrigerate for at least 30 minutes.
  4. Preheat oven to 400°F (200°C).
  5. In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) cold cream. Using a pastry brush, brush top of scones with egg wash. Sprinkle with remaining 2 tablespoons (28 grams) brown sugar.
  6. Bake until golden brown, 16 to 18 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Maple Glaze. Store in an airtight container for up to 3 days.

Notes
*We used Heilala Pure Vanilla Extract.

3.5.3251

Maple Glaze
 

Makes ⅔ cup
Ingredients
  • 1 cup (120 grams) confectioners’ sugar
  • 2½ tablespoons (53 grams) maple syrup
  • ¼ cup plus 1 tablespoon (75 grams) heavy whipping cream

Instructions
  1. In a small bowl, place confectioners’ sugar. Whisk in maple syrup; slowly whisk in cream until smooth. Use immediately.

3.5.3251

 

The post Persimmon Scones appeared first on Bake from Scratch.

Double Gingerbread Scones

Our Double Gingerbread Scones earn their double gingerbread title from the twofold dose of ground and candied ginger in the dough. We also added old-fashioned oats to these Double Gingerbread Scones to make your winter morning breakfast a little heartier. 

Double Gingerbread Scones
 

Makes 8 scones
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • ¾ cup (60 grams) old-fashioned oats
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 tablespoon (15 grams) baking powder
  • 1½ teaspoons (3 grams) ground ginger
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ½ cup (80 grams) diced candied ginger
  • ¼ cup (60 grams) plus 2 tablespoons
  • (30 grams) heavy whipping cream, divided
  • ¼ cup (85 grams) unsulphured molasses
  • 1 large egg (50 grams)
  • Turbinado sugar, for sprinkling
  • Scone Glaze (recipe follows)

Instructions
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, oats, brown sugar, baking powder, ground ginger, cinnamon, nutmeg, and cloves. Using a pastry blender, cut in cold butter until mixture is crumbly. Add candied ginger, tossing to combine.
  3. In a small bowl, combine ¼ cup (60 grams) cream, molasses, and egg. Add cream mixture to flour mixture, stirring until combined.
  4. Turn out dough onto a lightly floured surface, and gently knead up to 10 times. Pat dough into a 7-inch circle, about 1 inch thick. Cut dough into 8 wedges, and place on prepared pan. Brush top of scones with remaining 2 tablespoons (30 grams) cream, and sprinkle with turbinado sugar.
  5. Bake until dough no longer looks wet around the edges, 13 to 14 minutes. Let cool completely. Drizzle with Scone Glaze.

3.5.3251

Scone Glaze
 

Makes ⅓ cup
Ingredients
  • 1 cup (120 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) whole milk

Instructions
  1. In a small bowl, stir together confectioners’ sugar and milk.

3.5.3251

 

The post Double Gingerbread Scones appeared first on Bake from Scratch.