Pecan, Raisin & Buttermilk Scones
 
Makes 12
Ingredients
  • 3 cups all-purpose flour
  • 5 tablespoons granulated sugar, divided
  • 4 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup cold unsalted butter, cubed
  • ⅓ cup golden raisins
  • ⅓ cup finely chopped pecans
  • 1 cup plus 1 tablespoon cold whole buttermilk, divided
  • 1 tablespoon vanilla extract
  • 1 large egg, lightly beaten
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in raisins and chopped pecans.
  3. In a small bowl, stir together 1 cup buttermilk and vanilla extract. Using a fork, stir buttermilk mixture into flour mixture just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more buttermilk, 1 tablespoon at a time, until it does.)
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Freeze until firm, approximately 15 minutes.
  5. In another small bowl, whisk together egg and remaining 1 tablespoon buttermilk to make an egg wash. Brush tops of cold scones with egg wash. Sprinkle tops with remaining 2 tablespoons sugar.
  6. Bake until golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm.
Notes
RECOMMENDED CONDIMENTS:
Clotted cream
Orange marmalade
Recipe by TeaTime Magazine at https://teatimemagazine.com/pecan-raisin-buttermilk-scones/