Sugar-Pecan MiniBrown-Scones
These delicious scones from Michelle are great for brunch.
1 cup pecan pieces, finely chopped
1-1/4 cups packed brown sugar
1 cup cold butter or margarine, cut in small pieces
1 tsp. vanilla extract
3-3/4 cups flour
1 Tbsp. baking powder
1/3 cup milk
2 large eggs
72 pecan pieces for decoration
Mix flour, sugar and baking powder in a large bowl. Cut in butter with pastry blender. until mixture resembles coarse crumbs. Stir in nuts. Whisk milk, eggs and vanilla; stir into flour until a dough forms. Divide dough in 12 pieces. Pat out to a 3 inch diameter disk. Wrap and chill 8 hours to 3 days. Cut each disk in 6 triangles on a lightly floured surface. Place 1 1/2 inches apart on ungreased cookie sheet. Lightly brush with water; top each with pecan piece. Chill 10 minutes. Bake 350 degrees 11-14 minutes until lightly browned on bottoms.
1 cup pecan pieces, finely chopped
1-1/4 cups packed brown sugar
1 cup cold butter or margarine, cut in small pieces
1 tsp. vanilla extract
3-3/4 cups flour
1 Tbsp. baking powder
1/3 cup milk
2 large eggs
72 pecan pieces for decoration
Mix flour, sugar and baking powder in a large bowl. Cut in butter with pastry blender. until mixture resembles coarse crumbs. Stir in nuts. Whisk milk, eggs and vanilla; stir into flour until a dough forms. Divide dough in 12 pieces. Pat out to a 3 inch diameter disk. Wrap and chill 8 hours to 3 days. Cut each disk in 6 triangles on a lightly floured surface. Place 1 1/2 inches apart on ungreased cookie sheet. Lightly brush with water; top each with pecan piece. Chill 10 minutes. Bake 350 degrees 11-14 minutes until lightly browned on bottoms.