Glazed Pecan Scones with Autumn Compote

Preheat oven to 375º F.

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.

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

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).

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.

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

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

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.

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!