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Glazed Pecan Scones with Autumn Compote

Glazed Pecan Scones with Autumn Compote
YIELDS
12 servings
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Ingredients

Scones

3
cup all purpose flour
¼
cup sugar
1
Tbsp baking powder
½
tsp salt
¾
cup butter, cut into pieces and chilled
¾
cup +1 tbsp milk
¼
cup honey
2
tsp vanilla
¾
cup pecans, lightly toasted and chopped

Cinnamon Cream

½
cup whipping cream
2
Tbsp sour cream
2
Tbsp sugar
½
tsp cinnamon

Glaze

1
Tbsp milk
1
Tbsp maple syrup
4
Tbsp icing sugar

Autumn Compote

1
Mutsu (Crispin) or Granny Smith apple, peeled and diced
1
pear, peeled and diced
1
plum, pitted and diced
¼
cup dried cherries
¼
cup raisins
juice and zest of one lemon
¾
cup sugar
1
tsp ground cinnamon
1
cinnamon stick
½
tsp nutmeg
2
Tbsp brandy, optional
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Directions

Step 1

Preheat oven to 375º F.

Step 2

Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal.

Step 3

Stir together 3/4 cup milk, honey and vanilla and add to dough. Mix just until dough comes together and add pecans.

Step 4

Turn dough onto a lightly floured surface. Roll dough twice to a 1-inch thickness, each time folding in half (this is the secret to a flaky scone).

Step 5

Now roll dough to 3/4 -inch thickness and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining milk. Bake for 15 to 18 minutes, until tops are nicely browned.

Step 6

Whip cream to soft peaks and whisk in sour cream, sugar and cinnamon.

Step 7

Whisk ingredients together and brush over scones after they come out of the oven and have cooled for about 5 minutes.

Step 8

Place all ingredients in a medium pot, and simmer for 10 to 15 minutes, until fruits are tender. Fruit can be served warm or at room temperature.

Step 9

Scones can be split and filled with cream and compote, or cream-filled scones can rest on top of compote. If you have a few remaining toasted pecans, sprinkle them on top!

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