Okay, first off, it has been a very long time since I have posted anything. I’ve been baking up a storm, but for some reason, not blogging. Maybe because the kids were home all the time over summer break? I’m not sure, but today I feel like writing about these scones. There were lots of other recipes I thought I was going to write about, but no. This is the one.
For the record, this recipe is based on my Oat Scones with Maple Glaze recipe. It’s a quicker, easier version, with no glaze. I’m a little shocked, but I think I like these scones more! As is often the case, I came up with this version kind of by accident, and kind of through constant experimentation. Jacques Pépin says that a recipe is just a snapshot in time, and I can’t agree with him more.
We are in our third week of the new school year, and it has been quite a challenge for all of us. Having our kids go from mostly “remote” learning to full-time, in person school is quite a shock to all of our systems. And mostly for our Millie, who is starting middle school. I must admit that the quarantine was a very cozy situation for our family, as we do like to be at home puttering around, whether in the kitchen baking, or out in the garden, or sitting reading a book or watching The Great British Baking Show.
With emotions running high, I have been making all of the girls’ favorite breakfast baked goods, such as waffles, pancakes, and zucchini bread, in hopes of making the school mornings a bit more cheerful. So last night, as I was giving Millie a good night hug, she whispered to me, “Please make scones“… it kind of gives a whole new meaning to whispering sweet nothings in one’s ear.
Cinnamon Oat Pecan Scones
- 2 cups (240 grams) all purpose flour
- 1/4 cup brown sugar, packed
- 1/2 cup old-fashioned oats
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, cold, cut into small cubes
- 2 tablespoons finely chopped toasted pecans
- 2 tablespoons turbinado sugar (optional)
- 3/4 cup (more or less) heavy cream
- Preheat oven to 400° and set a baking sheet into the oven.
- Line second baking sheet (of the same size) with parchment paper and set aside.
- In large bowl, whisk together the first seven ingredients.
- Add the cubes of butter and cut into the flour/sugar mixture with a pastry cutter until the butter is mostly incorporated, but still having some pieces of butter the size of small peas. In other words, don’t mix it in completely!
- Stir in the pecans and turbinado sugar.
- Make a well in the center of the mixture, and pour in about half a cup of the heavy cream. Using a spatula, stir from the edge of the bowl in wide, swift circles, incorporating the cream until the mix starts to come together. If it is still too dry and floury, drizzle more cream a little bit at a time over the dry bits, until the dough is almost coming together, but is still a bit dry and crumbly.
- In the bowl, flatten the dough with spatula, and fold it over onto itself a couple times. Transfer the dough to the parchment-lined baking sheet and make a circle with the dough that is about 9 inches in diameter. Shape it quickly with your hands, pressing the crumbly bits together. Using a sharp knife or bench scraper, cut the circle into 8 wedges, and separate them so there is about an inch of space between each one. Don’t worry if it seems a bit crumbly and messy; just pick up any loose crumbs and put them on top of the cut scones.
- Nest the baking sheet with the scones inside of the preheated baking sheet, and bake the scones for 15 to 18 minutes – the scones should be browned around the edges and just barely light brown on the tops.
- Let scones cool on the baking sheet for a few minutes, then transfer to cooling rack to finish cooling. Can be eaten warm or at room temperature. Day old scones are just as good heated up in a 250° oven for 5 minutes.