Strawberry Pecan Scones

Strawberry Pecan Scones

Seize the essence of the season with these tender strawberry- and pecan-studded scones. Sunnyland Farms Uncooked Georgia Pecan Halves spotlight the sweetness of the strawberries with wealthy, buttery notes whereas lending irresistible crunch to each chew. Topped with a velvety vanilla glaze, these scones are next-level scrumptious.

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Strawberry Pecan Scones

  • 2 cups (250 grams) all-purpose flour
  • ⅓ cup (73 grams) firmly packed mild brown sugar
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (Three grams) kosher salt
  • ¼ teaspoon floor cinnamon
  • ¼ cup (57 grams) chilly unsalted butter, cubed
  • ¾ cup (180 grams) chilly heavy whipping cream
  • 1 teaspoon (6 grams) vanilla bean paste
  • ¼ teaspoon (1 gram) tightly packed orange zest
  • ½ cup (85 grams) ½-inch-chopped contemporary strawberries, patted dry
  • ½ cup (57 grams) chopped toasted Sunnyland Farms Uncooked Georgia Pecan Halves
  • 2 tablespoons (14 grams) chopped Sunnyland Farms Uncooked Georgia Pecan Halves
  • 1 giant egg (50 grams), flippantly crushed
  • Glowing sugar, for sprinkling
  • Vanilla Bean Glaze (recipe follows)
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a big bowl, whisk collectively flour, brown sugar, baking powder, salt, and cinnamon, breaking apart any clumps by hand if wanted. Utilizing a pastry blender or 2 forks, minimize in chilly butter till combination resembles coarse crumbs.
  3. In a small bowl, stir collectively chilly cream, vanilla bean paste, and orange zest. Regularly add cream combination to flour combination, stirring with a fork till dry components are moistened. Gently stir in strawberries and toasted pecans. (It’s OK if dough is crumbly or shaggy in components.)
  4. End up dough onto a really flippantly floured floor; knead gently four to six occasions to carry dough collectively. Roll or pat dough right into a 7-inch circle (1-inch thickness), flippantly flouring floor as wanted to forestall sticking. Utilizing a bench scraper or a thin-bladed knife, minimize dough circle into eight wedges; gently press uncooked pecans into tops of scones as desired. Place scones at the least 2 inches aside on ready pan. Freeze for 15 minutes.
  5. Brush tops of scones with egg wash, and sprinkle with glowing sugar.
  6. Bake till golden brown and a wood choose inserted in middle comes out clear, 20 to 22 minutes. Let cool to room temperature. Spoon Vanilla Bean Glaze right into a small pastry bag; minimize a ¼-inch opening in tip. Drizzle onto scones as desired.

3.5.3251

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Vanilla Bean Glaze

  • ⅔ cup (80 grams) confectioners’ sugar
  • 2½ tablespoons (37.5 grams) heavy whipping cream
  • ½ teaspoon (Three grams) vanilla bean paste
  • ¼ teaspoon kosher salt
  1. In a small bowl, stir collectively all components till easy. Use instantly.

3.5.3251

 

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