Zutaten für Coffee Cake Scones With Pecan Streusel Crunch
- 3 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 cup (2 sticks) cold unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/2 cup granulated sugar
- Eggs
- Heavy Cream
- 1/2 cup raisins
- 1 cup and 2 tablespoons milk
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Zubereitung von Coffee Cake Scones With Pecan Streusel Crunch
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- **Make the streusel:** In a medium bowl, combine 1/2 cup packed brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 cup (1 stick) cold unsalted butter (cut into small pieces), 1 teaspoon vanilla extract, and 1/2 cup chopped pecans.
- Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- **Make the scone dough:** In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground cardamom, and 1 teaspoon cinnamon.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender until the mixture resembles coarse crumbs.
- Stir in 1/2 cup granulated sugar.
- Add 1/2 cup raisins and 1 cup buttermilk or milk. Stir until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently 10 times.
- Pat the dough into a 7-inch circle. Cut into 6 wedges.
- Brush the tops of the scones with 2 tablespoons of milk.
- Top each scone generously with the streusel mixture.
- Place scones 2 1/2 inches apart on the prepared baking sheets.
- Bake for 17-18 minutes, or until golden brown.
- Let cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
92g
Fat
79g
Carbs
21g
