Coffee Cake Scones With Pecan Streusel Crunch |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 12 |
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This is from Chocolatier Magazine, May/June 1996, and these scones are 2DIE4! Ingredients:
1/2 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
1/2 cup firmly packed dark brown sugar |
2 teaspoons ground cinnamon |
1/4 teaspoon freshly grated nutmeg |
5 tablespoons cold unsalted butter, cubed |
1 teaspoon vanilla extract |
1/3 cup chopped pecans |
4 cups all-purpose flour |
5 1/2 teaspoons baking powder |
1 teaspoon salt |
2 tablespoons ground cinnamon |
1 1/2 teaspoons freshly grated nutmeg |
1/2 teaspoon ground cardamom |
12 tablespoons cold unsalted butter, cubed |
1/2 cup granulated sugar |
4 large eggs |
1 cup heavy cream |
1 tablespoon vanilla extract |
3/4 cup raisins |
2 tablespoons milk, for brushing the unbaked scones |
Directions:
1. Make the streusel: Preheat oven to 400°F; set out two cookie sheets or rimmed baking sheets; combine the flour, brown sugar, cinnamon and nutmeg in a medium-size mixing bowl; add the butter, vanilla and pecans; using a pastry blender, cut the butter into the flour mixture until it is reduced to small bits; crumble and press the mixture between your fingertips until it adheres to itself and forms moist, sandy-textured lumps; set aside.
2. Make the scone dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg and cardamom; drop in the chunks of butter and, using a pastry blender, cut the chunks into the flour until they are reduced to the size of large pearls; stir in the granulated sugar; add the raisins to the flour along with the liquid mixture and stir to form a dough.
3. Turn the dough onto a lightly floured work surface and knead lightly about 10 times; divide the dough in half and form each piece into a 6 1/2- to 7-inch round disc; cut each round into 6 pie-shaped wedges; carefully pick up each scone, brush the top with a little of the milk and press a large handful of the streusel mixture on the top; after it is covered with the topping mixture, carefully transfer the scone to the baking sheet, placing the scones about 2 1/2 inches apart.
4. Bake the scones for 17 to 18 minutes, or until golden and set; cool the scones on the baking sheet for a minute, then remove them to a cooling rack.
5. Serve warm, or cool thoroughly; store in an airtight container, for up to 3 days (or freeze) and reheat at another time.
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