Caramel Pecan Scones
Caramel pecan scones, the perfect thing for your Sunday morning!
¾ cup caramel pecans (see below)
2 cups flour
1 Tbsp baking soda
1 tsp salt
1 Tbsp sugar
½ cup butter (1 stick)
½- ¾ cup buttermilk
Eggwash: 1 egg beaten with 1 Tbsp water
Chop pecans into ¼ inch strips. If they crumble into smaller pieces, that is fine.
Mix dry ingredients. Cut butter into flour mixture until it resembles peas. Add 1 egg to a measuring cup and beat; add enough buttermilk to make ¾ cup. Quickly mix wet ingredients into dry and fold gently. When almost mixed, add in pecans. If mixture is not holding with gentle folding, add a bit of extra buttermilk. Turn out onto a floured board and pat into a 8 inch round. Cut into 8 wedges. Coat tops of scones with eggwash. Bake for 12-15 minutes at 400 ° until light brown. Serve warm with Castillo del Sol Orchard honey.
2 Tbsp butter
¼ cup Castillo del Sol Orchard Honey
1 cup whole pecans
½ tsp ground cinnamon
1 tsp vanilla
Melt butter in small saucepan on medium high heat. Add honey and mix until bubbly. Add pecans and cook until the caramel is dark and takes on a shiny hue. Add cinnamon and vanilla and stir thoroughly. Pour onto a non-stick surface to cool.