Cheddar-Pecan Scones
Serves: Approximately 16
 
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 4 teaspoons baking powder
  • 1⁄2 teaspoon fine sea salt
  • 1⁄2 cup cold unsalted butter, cubed
  • 1⁄2 cup toasted chopped pecans
  • 1⁄2 cup shredded sharp Cheddar cheese
  • 1 cup plus 1 tablespoon cold heavy cream, divided
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in pecans and cheese.
  3. Add 1 cup cream to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 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 3⁄4-inch thickness. Using a 2-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones on prepared baking sheet. Freeze until firm, approximately 10 minutes.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
Notes
Make-Ahead Tip: Raw scones can be frozen completely on prepared baking sheet, transferred to an airtight plastic bag, and stored in the freezer for up to 6 weeks. Place desired number of frozen scones on a parchment-lined baking sheet (do not thaw) and bake as indicated in recipe, allowing 5 to 10 minutes more for adequate doneness and browning.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cheddar-pecan-scones/