Brown Sugar Butter Pecan Scones

Makes 8 Scones

Ingredients:

Scones

2 Cups Flour

1/2 Cup Brown Sugar

1 Tbsp Baking Powder

1/2 Tsp Salt

1/2 Cup Cold Butter, Cubed

1/2 Cup Toasted Pecans

3/4 Cup Heavy Cream

1 Tsp Vanilla

Brown Sugar Glaze

3 Tbsp Brown Sugar

1 Tbsp Water

1 Tbsp Butter, Softened

1/2 Tsp Vanilla

1/4 Cup Icing Sugar

Salt if desired

Directions:

Scones: Preheat the oven to 400F. Prepare a baking sheet with parchment paper, silicone baking mat, or cooking spray and set aside.

Toast the pecans by spreading them out on a baking sheet covered in tinfoil. Drizzle the pecans with a bit of vegetable oil and put them in a 400F oven for 5-10 minutes until you can smell an aromatic nuttiness coming from your oven.

Whisk together the flour, brown sugar, baking powder, and salt. Cut in the cold butter using your hands or a pastry cutter, until the dough has pea-sized crumbles. Stir in the toasted pecans, heavy cream, and vanilla.

Knead the dough on a floured surface until it comes together, taking care not to over-knead! Shape the dough into a flat disc and cut into 8 wedges. Place each scone on the prepared baking sheet. If you have any extra heavy cream brush it onto the tops of the scones with a pastry brush. Bake the scones for 15-20 minutes until they are golden brown on top.

While the scones are cooling, you can make the Brown Sugar Glaze.

Glaze: Mix the brown sugar and water together until the sugar is dissolved. Beat in the butter, vanilla, and icing sugar. If the glaze is too sweet for you, add in a sprinkle of salt. Drizzle the glaze over top of the cooled scones.

Store any leftover scones in an airtight container at room temperature. They will keep for about a week. Reheat the scones in the microwave to get the brown sugar glaze to caramelize a bit.

Enjoy!