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)
1 egg
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.