Pecan Cinnamon Oat Scones Recipe by Mangia
Pecan Cinnamon Oat Scones
When you bake a batch of these, your kitchen, perhaps even your whole house, will be perfumed with the aroma of cinnamon. Lots of pecans make these rich and crunchy. While we consider these one of our "every- day" scones, they are special enough for holiday mornings. Thick strawberry jam, the kind with chunks of berries, makes a superb topping.
Ingredients
- 2 cups all-purpose flour
- ½ cup old-fashioned rolled oats (not the instant variety)
- ½ cup firmly packed light brown sugar
- 2 tablespoons ground cinnamon 1 tablespoon baking powder 1 ¼ cups pecan pieces
- 12 tablespoons (1 ½ sticks) cold unsalted butter
- 2 large eggs
- ¾ cup buttermilk
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Have ready a large ungreased baking sheet.
- In a large bowl, combine the flour, oats, brown sugar, cinnamon, baking powder, and pecan pieces; stir until blended.
- Cut the butter into small pieces. Using the tips of your fingers or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a medium bowl, beat the eggs until blended; then stir in the buttermilk. Add the wet ingredients to the dry ones, mixing until no streaks of flour show.
- Turn the dough out onto a lightly floured surface and knead 6 or 7 times, until soft and cohesive. Shape into a 9-inch square. With a knife, cut the square into 12 equal pieces and place them, 2 inches apart, on the baking sheet.
- Bake the scones for about 20 minutes, until golden brown. Store them in an airtight container or, tightly wrapped in plastic, in the refrigerator or freezer.
