Toasted Pecan Scones with Currants

 

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Toasted Pecan Scones with Currants

Serve these warm Toasted Pecan Scones with Currants topped with some whipped cream...ooh la la.
Course Dessert
Cuisine European
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 8 Scones

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter cut into pieces
  • 1 cup currants
  • 1 cup pecans diced and lightly toasted
  • 1 cup confectioners' sugar
  • 3 tablespoons milk or cream
  • 1 teaspoon vanilla
  • 2 large eggs beaten
  • 1/3 cup milk or cream
  • 1 teaspoon vanilla extract

Instructions

  • Whisk together the flour, salt, sugar and baking powder, then mix in the butter, leaving some pea-sized pieces. Stir in the currants and toasted pecans.
  • Whisk together the eggs, cream or milk and vanilla extract. Add to the dry ingredients and stir just until combined; the dough will be quite moist.
  • Using a 1/4-cup measure, drop the dough in equal portions into a scone pan or onto a parchment-lined or well-greased baking sheet.
  • Bake the scones in a preheated 400 degree F. oven for 14 to 16 minutes, or until lightly browned and a toothpick inserted into a scone comes out clean. Remove them from the oven and make the glaze.
  • Make the glaze: 1 cup confectioners' sugar - 3 tablespoons milk - 1 teaspoon vanilla.
    Stir everything together, adding additional liquid as needed to make a glaze the consistency of corn syrup. Drizzle it over the warm scones and serve with butter or preserves.

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