Buttermilk Brown Sugar Walnut Pecan Scones

I had made some buttermilk dried cherry scones a few weeks ago. I’d never used buttermilk in a scone recipe, so I wasn’t sure how they’d turn out. They turned out great! Honestly, I didn’t notice a difference between using heavy cream and buttermilk. One thing that you still need to remember is to not overwork the dough. If it gets too warm, pop it in the freezer for 10 minutes. I have a TON of pecans and walnuts (giant bags in my freezer that my parent’s bought for me) and toasted them in a bit of butter for these scones. Oh, and extra cold butter is key. Freeze a stick of unsalted butter for 20 min or so. These scones are not overly sweet either. I like the addition of the toasted nuts with the hint of brown sugar. I had one with my coffee this morning and it was delicious. (Okay, who am I kidding? I had a scone yesterday, shortly after I took them out of the oven).

buttermilk brown sugar walnut pecan scone dough

This is the first time I’ve ever rolled a perfect circle. Amazing!


Buttermilk brown sugar walnut pecan scones fresh from the oven

Scones fresh from the oven.

  • 2 C AP flour
  • 1/3 C brown sugar
  • 1 TB baking powder
  • 1/2 tsp salt
  • 1/2 C unsalted butter
  • 3/4 C buttermilk
  • 1/2 C toasted pecans and walnuts
  • 2 TB buttermilk for brushing on top of scones before baking
  • Demerera sugar for sprinkling on top of the scones before baking (optional)

Preheat oven to 425 degrees

Mix dry ingredients together in large bowl. Cut ice cold butter into cubes and use a pastry blender or your hands to combine. Get to the point where the butter is about the size of peas. Add the buttermilk and the toasted nuts. Use a spatula to mix everything together. There might be some craggly bits, and if so, add a tiny splash of buttermilk. If the dough is too warm from all the mixing, pop it in the freezer for 10-15 minutes. Turn the dough out onto a lightly floured countertop or cutting board. Flatten the dough into about a 7-8 inch round circle. Cut dough into 8 wedges and put on a baking sheet lined with parchment paper. Brush scones with that two tablespoons of buttermilk and sprinkle some sugar on top (I didn’t put sugar on them, but, I might next time). Bake for 12 to 14 minutes, or, until ever-so-slightly golden. You don’t want to over-bake them because they’ll be dry. No one wants dried out scones.

Just a Note…

My Instagram feed is more up-to-date than the blog. I need to get better at writing posts. Though, I don’t think anyone actually follows or subscribes to this blog besides my Mom (thanks, Mom!). I’ll put up a post shortly for the Buttermilk Brown Sugar Walnut Pecan Scones that I just made….
You can also follow me on Instagram…just click that widget/button!

Spiced Pumpkin Pecan Biscuits, Take 3

pumpkin pecan biscuits

I think I fixed it!

Third time’s a charm, right? *shrugs* who knows. BUT, I do know that these were very tasty with my coffee this morning. And, your apartment will smell really good and all Christmas-y/Festivus-y while they’re baking.

Spiced Pumpkin Pecan Biscuits

  • 2 C. AP flour
  • 2 TB baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 6 TB chilled butter, cut into cubes
  • 3/4 C. canned pumpkin
  • 1/3 C. buttermilk
  • Dash of vanilla
  • 2 TB dark brown sugar, OR, 3TB of honey
  • 1/2 C. chopped, toasted pecans (in 2 TB of butter)

Heat oven to 400 degrees. Chop and toast pecans in a skillet in two tablespoons of butter, set aside to cool. Combine dry ingredients in large bowl, cut in butter with a pastry cutter or, with hands, until butter is the size of peas or tiny pebbles, set aside (If you’ve handled it too much and the butter pieces are warm, chill the dry ingredients while you deal with the wet ingredients). In a medium sized bowl, whisk the buttermilk and brown sugar (or honey), add vanilla and pumpkin. Stir until combined. Add wet ingredients to dry and stir in toasted pecans. If you find that the dough is a little sticky, don’t worry, add a little flour and use your hands or a spoon to mix it. Turn out dough onto a well-floured surface and press into a rectangle until the dough is about 1 inch thick all around. Also, try not to overwork the dough, as the butter will warm up (which you don’t want). If the dough becomes too warm or sticky, pop it in the freezer for a few minutes. Press biscuit cutters into dough(don’t twist, or else the biscuits won’t have layers) and place onto the parchment-lined baking sheets. The dough makes about 12-16 biscuits. Bake for about 10-12 minutes or, until ever-so-slightly golden brown. You don’t want to over-bake them and dry them out. You’ll be able to tell when they’re done. Serve warm with some whipped honey, or, like I did, with butter. Store in air-tight container in the refrigerator or, wrap up in wax paper and foil in a ziplock bag and store in the freezer. You’ll thank me.

Browned Butter Cornbread

browned butter cornbread

Browned butter cornbread, hot out of the oven.

I’m pretty sure that my great-grandmother from Shelbyville, TN never made cornbread with browned butter, or, without bacon grease/fat for that matter. Well, I did adhere to one Southern tradition when I made my version of cornbread: no sugar. I’m not a fan of sweet cornbread, I it like more savory. But, if you like a slightly sweeter bread, by all means, add the tablespoon of sugar. Also, I think the browned butter adds a deeper, nuttier flavor to the cornbread. I think the next time I make this I’ll add some grilled corn off the cob. I only had some sad, old frozen corn, which, after heating up in the microwave tasted like, well, old corn (yuck). I suppose I should clean out my freezer….but, that’s for another day!

*Recipe slightly adapted from Paula Deen

  • 6 TB unsalted butter, browned, plus butter for baking dish
  • 1 C cornmeal
  • 3/4 C AP flour
  • 1 TB sugar (Optional)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 – 1/2 tsp salt
  • 2 large eggs, lightly beaten

Preheat oven to 425 degrees

Brown your butter and set aside to cool.

That extra 2 TB of butter you have from the stick you cut earlier? Use that, or most of it to grease your 8×8 baking dish.

Mix all dry ingredients into a large bowl, set aside. Once the browned butter is cooled, add the slightly beaten eggs and buttermilk, stir. Then add wet ingredients to dry and mix well, making sure you get out all the dry parts (you don’t want any pockets of batter with dry bits because nothing is more gross than biting into a baked good and getting a bite with dried bits of flour.) The batter will be slightly lumpy and that’s okay. Bake until top is golden brown, about 20-25 minutes, depending on how hot your oven is. Mine took exactly 20 min. Let it cool and then eat. I’m going to have mine with a bowl of vegetarian chili for dinner.

Quick, Flourless Peanut Butter Chocolate Chip Cookies

warm cookies=the best!

warm cookies=the best!

This recipe is similar to my almond butter chocolate chip cookies, but, I mixed up the nut butters and eggs.
These cookies come together very quickly and only require one bowl. Hooray! (Because who wants to do a lot of dishes? Not me!). I make these cookies when I’m craving peanut butter. (Try not to eat the dough, ahem).

  • 1 C. smooth peanut butter (I like to use the natural stuff with oil on top)*
  • 1/2 C. brown sugar
  • 1/4 C. white sugar**
  • 1 egg, beaten
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C. dark chocolate chips (I use Ghiradelli 60% bittersweet chocolate chips)
  • Maldon Sea salt for sprinkling on top (optional)

Heat oven to 350 degrees and line two baking sheets with parchment paper, set aside.

In a large bowl mix first 6 ingredients well, until combined. Add chocolate chips and stir until they’re fully incorporated. Drop 2TB of dough, or, use a small cookie scoop (2tsp) onto the lined baking sheets (the cookies don’t spread, so, I was able to fit 15 on one sheet) Now, you’ll want to gently flatten the cookie dough balls with the palm of your hand and then use a fork to make the “crisscross” on top of the cookies. Sprinkle a little bit of sea salt on top too, if you like. Bake for 11-13 minutes. Keep an eye on them though. Remove cookies from oven and let them rest for 5 minutes. Cool on baking rack or plates. Store in airtight container. I put mine in the fridge, but, they’d be ok sitting on the counter in an airtight container for a couple days. Makes 2 dozen cookies when I used a 2tsp cookie scoop.

*Notes:

  1. You could reduce the sugar by only using 1/2 cup brown sugar, or 1/2 cup white. I like the flavors of dark or light brown sugar, so I used mostly that in the recipe.
  2. I prefer to use natural peanut butter because it has little to no sugar in it. Here, I used Smucker’s, but, any brand will do.
  3. I also used a tiny bit of Maldon Sea Salt to sprinkle on the top. Since you only use it sparingly in recipes, I think it’s worth the cost and I found it pretty cheap on Amazon
  4. .