Prep 20 mins
Cook 18 mins
This is from Chocolatier Magazine, May/June 1996, and these scones are 2DIE4!
- 1⁄2 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1⁄2 cup firmly packed dark brown sugar
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon freshly grated nutmeg
- 5 tablespoons cold unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1⁄3 cup chopped pecans
- 4 cups all-purpose flour
- 5 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 1 1⁄2 teaspoons freshly grated nutmeg
- 1⁄2 teaspoon ground cardamom
- 12 tablespoons cold unsalted butter, cubed
- 1⁄2 cup granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 3⁄4 cup raisins
- 2 tablespoons milk, for brushing the unbaked scones
- Make the streusel: Preheat oven to 400°F; set out two cookie sheets or rimmed baking sheets; combine the flour, brown sugar, cinnamon and nutmeg in a medium-size mixing bowl; add the butter, vanilla and pecans; using a pastry blender, cut the butter into the flour mixture until it is reduced to small bits; crumble and press the mixture between your fingertips until it adheres to itself and forms moist, sandy-textured lumps; set aside.
- Make the scone dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg and cardamom; drop in the chunks of butter and, using a pastry blender, cut the chunks into the flour until they are reduced to the size of large pearls; stir in the granulated sugar; add the raisins to the flour along with the liquid mixture and stir to form a dough.
- Turn the dough onto a lightly floured work surface and knead lightly about 10 times; divide the dough in half and form each piece into a 6 1/2- to 7-inch round disc; cut each round into 6 pie-shaped wedges; carefully pick up each scone, brush the top with a little of the milk and press a large handful of the streusel mixture on the top; after it is covered with the topping mixture, carefully transfer the scone to the baking sheet, placing the scones about 2 1/2 inches apart.
- Bake the scones for 17 to 18 minutes, or until golden and set; cool the scones on the baking sheet for a minute, then remove them to a cooling rack.
- Serve warm, or cool thoroughly; store in an airtight container, for up to 3 days (or freeze) and reheat at another time.
These were 3 1/2 stars with great potential, so I gave them the higher amount. The texture is a cross between a scone and coffee cake - very unusual. I cut the recipe in 1/2, from that after baking I got 8 huge scones. I can't imagine only cutting them in 6, I would make 10 next time. I like my scones a little sweeter and used 1/3 c sugar and was glad that I did as they aren't that sweet. The one problem I ran into was with the streusel. I completly covered the tops and still had about 1/2 the mixture left over, once they were baked and had grown so much I would have like more streusal on them as they were a bit out of balance. I'm not sure how to get more to stick before baking, but I'll give them another try. I skipped the raisins (I can't see them fitting in) and added mini-choc chips to some as that is a fav of my DDs. I thought the amount of cinnamon in the recipe seemed excessive - but it doesn't taste that way except that left a little bit of a funny taste on my tounge after eating - similar to some buttermilk recipes. I subbed 1/2 & 1/2 for the cream, these were still very rich tasting so I don't think it mattered any. All in all a tasty scone that could maybe use a little tweeking. I will definitly make them again. Reviewed for ZWT3