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Pecan-Spice Scones with Vanilla-Mascarpone Cream
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Pecan-Spice Scones
Makes 12 to 14
Laced with the warmth of nutmeg and mace and studded with toasted pecans for added crunch, these seasonal scones provide a much-needed, not-overly-sweet bake for the Yuletide season. Offer guests a vanilla-flavored mascarpone cheese spread for a sweeter taste, if desired.
2½ cups all-purpose flour
¼ cup granulated sugar
2 tablespoons firmly packed dark brown sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg
¼ teaspoon ground mace
8 tablespoons cold unsalted butter, cubed
½ cup chopped toasted pecans
1 cup cold heavy whipping cream plus 1 tablespoon, divided
¾ teaspoon vanilla extract
1 large egg
Garnish: granulated sugar
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugars, baking powder, salt, nutmeg, and mace. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in pecans.
• In a small bowl, stir together 1 cup cream and vanilla extract. Add to flour mixture, stirring until mixture is evenly moistened. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time. Dough should be very firm.)
• Turn out dough onto a lightly floured surface, and knead gently
