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).
This is the first time I’ve ever rolled a perfect circle. Amazing!
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.
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.
Originally I was thinking of lemon-lavender shortbread, but then I remembered I had pecans, so, I made these instead. Next up, I’ll use lemon zest and a tiny amount of dried lavender. These shortbread are pretty easily adaptable. Enjoy your Sunday….whatever you do.
- 1/2 C. (1 stick) unsalted butter, room temp.
- 1/4 C. sugar
- 1/4 C. cornstarch
- 1 C. flour
- 1 tsp of fleur de sel
- 1-2 tsp water
- 1/4 C. chopped, toasted pecans
Note: I toasted my pecans in a tablespoon of unsalted butter and then let them cool slightly before adding them to the dough.
With mixer, stand or handheld, cream butter and sugar together, add flour and cornstarch and mix well. You may find that the dough is quite crumbly and not hold together…at this point add a tiny amount of water until the dough starts to come together more and is well-formed. Careful, don’t add too much water! Add toasted pecans until thoroughly mixed together. Spread dough into 8″ square baking dish and, if you like, top with another sprinkle of fleur de sel. Bake at 350 for 22 minutes, or, until golden brown. Let rest in the pan and then cut into whatever size you wish and serve. I like to cut the bars on the small-ish size. Or, wrap up in wax paper and aluminum foil and seal tightly in a plastic bag to store in the freezer. These bars should last a few months in the freezer.
Variations: other nuts: swap out pecans for almonds or hazelnuts. Lemon: add 1tsp lemon zest and 1/2 tsp of crushed, dried lavender. Lime-basil: 1 tsp lime zest, 1/2 tsp fresh, chopped basil.
Recipe adapted from Land O Lakes recipe, found online