If you have been around here for some time, you may remember a really old recipe for Jam & Cream Scones that came about when I fancied baking but had no eggs. Well, thanks to the 12yo’s obsession with making omelettes, that situation came about again this afternoon. By some miracle, I had some white chocolate that had reached its Best Before Date (I know, how?) so decided to incorporate it into some Egg-free scones. And so my Brown Sugar, White Chocolate and Roasted Pecan Scones were born … and eaten.
As with all scones recipes, the key to success is making sure the mixture is handled as little as possible. Slightly more difficult with this recipe than traditional plain scones as there are more ingredients to add but still possible. These are definitely what you would call ‘rustic’. The brown sugar makes their appearance darker than most scones. We spread some melted chocolate and sprinkled pecans over the top of ours but they are just as good plain.
Brown Sugar, White Chocolate & Pecan Scones
- 350 g Self Raising Flour
- 85 g Butter Very cold and chopped into small cubes
- 3 tablespoons Soft Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 100 g White Chocolate Chopped into small chunks – keep 20g aside or use extra if you wish to decorate the scones
- 60 g Pecans Chopped into small chunks and roasted for 2-3 minutes in a dry frying pan – plus an extra 8-10 chopped pecans for sprinkling on top
- 90 ml Warm Milk I blast in the microwave for 40 seconds
- Preheat the oven to 220C and line a baking tray with baking parchment
- In a large bowl, place the flour and the butter and rub together with your fingertips. Do this for as short a time as possible to minimise handling
- Add the sugar, chopped white chocolate and toasted pecans
- Mix the vanilla extract into the warm milk.
- Make a well in the centre of the floury mix and add the milk/vanilla. Stir through with a knife until it starts to come together as a dough
- Pour out onto a floured worktop and roll gently into a 5cm tall dough
- Use a scone cutter to cut 10 scones out – do not twist the cutter as you cut as it makes the scones tougher
- Bake for 15 minutes – watch to make sure they do not catch
- Remove from the oven and leave to cool on a wire rack
- Once cool, melt the remaining white chocolate in a glass bowl over a pan of boiling water and spread over the scones
- Sprinkle over the remaining chopped pecans and eat the same day
Bake of the Week
If you have been eagerly awaiting a new #BakeoftheWeek linky then thank you so much for your patience. Horrendous technical difficulties around here for some time now but for now we are sorted. There may be more work to come but for the time being, I’m luxuriating in a blog that works and a computer that isn’t quite as slow as it was.
My featured bake from our last linky goes to Glutarama with these beautiful Gluten Free Vegan Blueberry Frangipane Tarts
Thank you as ever to all you lovely people who have stuck with us during the computer crisis of 2019, especially the lovely Jenny from Mummy Mishaps who is one of the world’s most patient people!
1. Making the most of Blood Orange Season, Jo’s Kitchen Larder made her Gluten-Free Orange & Almond Cake
2. The perfect donation for the PTA, Apply to Face’s Chocolate Loaf Cake – No wonder she was sad to part from it!
3. Leaving us yearning for the summer months is my co-host, Mummy Mishaps with this Strawberry & White Chocolate Bundt Cake
4. For a cake with a crunch, The Baking Explorer has remade a family favourite, Crunchie Drip Birthday Cake
Our linky is now open for another week – Please feel free to enter up to 3 bakes (I’m adding an extra one as you have all been so patient waiting for the linky to reopen). Don’t forget to link to me (https://casacostello.com) and Jenny (http://mummymishaps.co.uk) as well as adding our Bake of the Week badge: Please also feel free to tag us on Twitter and Instagram @CasaCostello & @JennyPaulin
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For more scones recipes: