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Home > Recipes > Pecan Sandy Scones

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Pecan Sandy Scones

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Recipe by Sheila Johnson of Eat 2 Gather
Servings:
16
Prep Time:
30 min
Cook Time:
25 min
Print Recipe

Ingredients

  • 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

Nutrition Information

Serving size: 1 scone
Calories: 310
Carbohydrate: 27g (9%)
Protein: 4g (8%)
Total Fat: 21g (2100%)
Saturated Fat: 8g (800%)
Trans Fat: 0g
Cholesterol: 45mg (15%)
Sodium: 320mg (13%)
Dietary Fiber: 2g (200%)
Calcium: 10%

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

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.

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