Pecan and Spice Scone
Pecan and Spice Scone
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Ingredients
  • 3/4 cup (180 ml) milk
  • 2 teaspoons (10 ml) white vinegar
  • 2 cups (500 ml) unbleached all-purpose flour
  • 3/4 cup (180 ml) chopped pecans, toasted
  • 1/4 cup (60 ml) brown sugar
  • 1 teaspoon (5 ml) baking powder
  • 1/2 teaspoon (2.5 ml) baking soda
  • 1/4 teaspoon (1 ml) salt
  • 1/4 teaspoon (1 ml) ground nutmeg
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 1/2 cup (125 ml) cold unsalted butter, diced
  • Preparation
  • With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
  • In a measuring cup, combine the milk and vinegar. Set aside.
  • In a food processor, combine the dry ingredients. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the milk and vinegar mixture and pulse for a few seconds, just enough to moisten the flour.
  • On a lightly floured surface, pat down the dough with your fingers or with a rolling pin to about 2.5-cm (1-inch) thick. Cut the dough using a 6-cm (2 ½-inch) round cookie cutter. Place the dough discs on the baking sheet, spacing them evenly.
  • Description
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