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    Coffee Cake Scones w/ Pecan Streusel


    Source of Recipe


    Chocolatier May/June 1996

    List of Ingredients




    Streusel:
    ½ cup plus 2 tablespoons all-purpose flour
    ½ cup firmly packed dark brown sugar
    2 teaspoons ground cinnamon
    ¼ teaspoon freshly grated nutmeg
    5 tablespoons cold unsalted butter, cubed
    1 teaspoon vanilla extract
    1/3 cup chopped pecans

    Scone dough:
    4 cups all-purpose flour
    5½ teaspoons baking powder
    1 teaspoon salt
    2 tablespoons ground cinnamon
    1½ teaspoons freshly grated nutmeg
    ½ teaspoon ground cardamom
    12 tablespoons (1½ sticks) cold unsalted butter, cubed
    ½ cup granulated sugar
    4 large eggs
    1 cup heavy cream
    1 tablespoon vanilla extract
    ¾ cup raisins
    2 tablespoons milk, for brushing the unbaked scones

    Recipe



    1.  Preheat oven to 400ºF. Set out two cookie sheets or rimmed baking sheets.
    2.  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.
    3.  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.
    4.  Add the raisins to the flour along with the liquid mixture and stir to form a dough.
    5.  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 6½- to 7-inch round disc. Cut each round into 6 pie-shaped wedges.
    6.  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 2½ inches apart.
    7.  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. Serve warm, or cool thoroughly, store in an airtight container and reheat at another time. Yield: 12 scones

 

 

 

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