Pecan Sandy Scones
- 3 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter, cold - divided (two sticks)
- 1 cup milk, whole
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans + 16 whole pecans for decorating top of scones
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 400º F.
In a small skillet, melt 1/2 cup butter (1 stick) over medium heat. Do not stir, allowing butter to melt completely. When butter starts to turn golden brown, add chopped pecans and stir for 1 minute. Remove from heat and let cool.
Whisk together milk, egg, and vanilla, set aside.
Combine dry ingredients in a large bowl. Cut the remaining 1/2 cup cold butter into small squares. Add to dry ingredients, and cut in with a pastry cutter until mixture resembles oatmeal.
Add cooled butter and pecan mixture to dry ingredients. Stir to combine.
Create a hole in the middle of the dry ingredients and add liquid. Gently combine until dough comes together.
Split dough in half and place on a floured surface, creating two rounds about 1-inch thick and 8-10 inches in diameter. Place dough on a parchment-lined baking sheet and place in freezer for 10 minutes.
Remove from freezer and cut each disk like a pie, 8 pieces each. Top each scone with a whole pecan. Place in preheated 400-degree oven for 25 minutes.
Note: Do not skip freezer step. This helps tremendously with the texture of the scone. Store any leftovers in an airtight container.