Spiced Candied Pecan Scones

Love love pecan season. First up is a big batch of Spiced Candied Pecans. Great snacking but more often added to richen recipes. They’re the main ingredient in these deliciously rich scones. Make a great coffee or tea accompaniment. We like them with soup too.

Inspired by King Arthur Baking Company.

Recipe

Preheat oven to 400 degrees F.
Prepare a baking sheet with parchment paper.

3 Cups all purpose flour (+ more for sprinkling)
1 Cup ground fine (as in flour) pecans (You can purchase pecan flour, here.)
1/2 Cup sugar
1 Tablespoon baking powder
1 Teaspoon salt
1/4 Heaping teaspoon pumpkin pie spices
1/2 Cup cold butter
2 Eggs
3/4 Cup buttermilk
2 Teaspoons best vanilla
1 Cup roughly chopped candied pecans
Sugar crystals or sanding sugar (optional)

Whisk together first 6 ingredients.

Cut butter into flour mixture.

In a separate bowl mix liquid ingredients together including eggs until well mixed.

Pour liquid ingredients into flour mixture. And stir to incorporate.

Fold in candied pecans.

Place dough onto a well floured surface (make sure hands are floured too … this is a sticky dough)

Knead (add sprinklings of flour as needed) until smooth. Somewhat smooth.

Shape dough on parchment covered baking sheet into a 10 inch round. (If your sheet is less than 12 inches wide use a baking sheet with raised sides.)

Use a sharp knife, wiping clean as you go, and score the top of the round into 8 slices.

Sprinkle with sanding sugar or sugar crystals. (optional)

Bake on the middle rack in the oven until lightly brown. (20 to 30 minutes depending on your individual oven) Check with a toothpick if unsure of doneness.

Remove from oven and let stand about 10 minutes. Using a bread knife slice the scored areas all the way through.

Spiced Candied Nuts

Preheat oven to 225 degrees F
Makes 2 Cups Candied Pecans

2 Cups pecan halves
1 Egg white
1 Teaspoon vanilla
1/3 Cup sugar
1 Teaspoon cinnamon
1/4 Teaspoon all spice
1/4 Teaspoon salt

Beat the egg white until frothy.

Add the spices, sugar, vanilla to the egg white and mix well.

Add the nuts and salt and mix.

Pour a single layer onto parchment paper covered (or non-stick without use of parchment) cookie sheet with edges.

Place into preheated oven and bake for one hour stirring every 15 minutes. Cool and it’s ready.