I was on KGAN this morning with the J Crew – Jason, Joy and Justin. Here is the recipe we made together. If you visit my blog, be sure to post a comment or leave a message that you stopped by.
Mother’s Day Scones for KGAN
May 7, 2013
Toasted Pecan Scones
1 cup self-rising flour
2 tablespoons granulated sugar
2 tablespoons chopped toasted pecans
2/3 to 3/4 cup heavy whipping cream
1 tablespoon crystallized sugar
Preheat oven to 450º F. Convect-Bake. In medium bowl, stir together flour, sugar and pecans with enough cream to form dough into a ball. Turn dough out onto surface dusted with all-purpose flour. Fold dough about 5 times to knead (do not overwork dough), adding just enough flour to keep dough from sticking to your hands. Shape into a round, patting into a 5-inch-diameter circle, flattening slightly in the center. Gently place on a baking sheet lined with a Silpat or parchment paper. Using a pizza cutter or bench cutter, cut to make 8 wedges. Pull apart slightly. Brush tops with remaining cream. Sprinkle with crystallized sugar. Bake for 8 to 10 minutes or until golden brown. Makes 8 scones. Great served with Fruit Jam.
For a great Mother’s Day Breakfast –serve these scones with Creamy Scrambled Eggs, Peppered Bacon and Fresh Fruit.
Compliments of Nina Swan-Kohler, Cooking in the Kitchen with Nina