Guys, I’m on a scone jag.
Apparently, I’m quite susceptible to jags. I get on kale jags during which I eat roasted kale with every meal for weeks. I’m in the middle of a lace jag in both knitting and crochet, producing dozens of doilies and filmy shawls like an old biddy.
A couple weeks ago I had an incredibly disappointing scone from (sigh) Starbucks. It was so unsatisfying, such an affront to the good name of moist, flavorful scones, that I made three different kinds of scones that weekend alone – making my pastry-loving friends and colleagues very happy. And my freezer very full.
This recipe is a variation of the very first scone recipe I fell in love with, back in high school when I first discovered the magic of the oven. Rich with the mahogany sweetness of brown sugar, bumped even higher with a bit of molasses, and loaded with toasted pecans and brown butter, this is a far cry from the sad, dry scones in the coffee shop pastry case.
Ingredients
- 3/4 cup chilled unsalted butter, diced, separated
- 2 cups all purpose flour
- 6 tablespoons dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup greek yogurt
- 1/4 chilled whipping cream, plus more for brushing.
- 1 tsp vanilla extract
- 1 tbsp molasses
- 1 large egg
- 1/2 cup roasted pecans, chopped
Directions
- Heat oven to 400°F (200°C).
- Heat 1/4 cup of the butter in a small saucepan over medium-low heat. Watch and occasionally swirl the pan as the butter melts, then foams, then begins to brown. As soon as the butter solids turn a light, toasty brown, remove from heat and allow to cool slightly.
- In a large bowl, whisk together the flour, brown sugar, baking powder, bakin gosda, and salt. In a separate medium-sized bowl, whisk togehter the greek yogurt, whipping cream, vanilla extract, molasses, slightly cooled browned butter, and egg.
- Add the remaining 1/2 cup chilled butter to the dry ingredients and, working quickly, rub the butter into the flour mixture until the mixture resembles coarse meal. Add the pecans and toss together.
- Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps.
- Turn the dough out onto a large piece of plastic wrap and form into a rough square, about 8"x8'. Wrap the plastic wrap tightly around the square of dough and allow to rest in the refrigerator, at least 30 minutes.
- Remove the dough from the refrigerator and unwrap the plastic. Cut the dough into eight equal triangles and place on a parchment-lined baking sheet, spacing apart. Brush each scone with a bit of cream.
- Bake for about 20 minutes, or until the scones are golden brown on top. Serve warm or at room-temperature.
