Zutaten für White Chocolate Pecan Scones
- All Purpose Flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped white chocolate chips
- ½ cup toasted pecans
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Zubereitung von White Chocolate Pecan Scones
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together ½ cup milk, 1 large egg, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix.
- Fold in 1 cup chopped white chocolate chips and ½ cup toasted pecans.
- Turn the dough out onto a lightly floured surface and gently pat it to a ½-inch thickness.
- Use a biscuit cutter or knife to cut the dough into 8 wedges or squares.
- Place scones onto the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Store leftover scones in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
85g
Fat
44g
Carbs
15g
