Cinnamon-Sugar Pecan Scones Recipe

• 3 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 Tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup cold unsalted butter, cut into pieces
• 1-1/2 cups chopped pecans, toasted
• 1 large egg
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• Parchment paper
• 2 Tablespoons whipping cream or half-and-half
• 2 Tablespoons granulated sugar or cinnamon sugar

Preheat oven to 218 C. Stir together first flour, sugar, baking powder, cinnamon, and salt in a large bowl. Cut in butter with a pastry blender until crumbly. Stir in pecans.

Whisk together egg, 1 cup cream, and vanilla; add to dry ingredients, stirring with a fork just until mixture forms a shaggy dough. Scoop dough onto parchment paper-lined baking sheets using a 1/3-cup measuring cup. Brush tops with 2 tablespoons cream.
Sprinkle with 2 tablespoons sugar.

Bake at 425 F. for 18 minutes or until browned. Serve warm.
ALT: Currants and walnuts
Yield: 14 servings