I have so many scones I want to share with you…
But since this isn’t a blog solely devoted to scones, I have to pace myself. Or maybe I don’t. Maybe you love scones as much as I do and too much is not enough.
Either way, it’s scone day here at The Merchant Baker and today we’re making Brown Sugar Butter Pecan Scones. Since I’m writing this on the last day of summer and the post will go up on the first day of fall, I thought this combo was a nice bridge to the next season.
It’s an ice cream flavor inspired scone, but it feels like fall since it’s full of toasted pecans and sweet brown sugar. If you’ve read my first scone post, My Favorite Cinnamon Scones, you already know that I was obsessed with finding the perfect dense buttery scone.
There are a lot of great scone recipes out there now, but when I was deep in recipe development, years ago, I could not find a recipe that gave me the rich buttery flavor and more dense texture I was seeking.
It took a lot of testing but I learned quite a bit in the process about how the dough reacts to different amounts of fat and liquid. So far, all of the scone recipes I’ve posted have been adapted in some way from that first post, adjusting liquids and fats as necessary to accommodate the effects of different flavors or add ins.
For this recipe, I thought I could simply switch to brown sugar, throw the nuts in and bake, but the nuts changed the texture of the dough. They absorbed moisture. So, I reduced the amount of nuts from my first batch and added some additional cream to compensate.
This scone has a slightly different texture than my others, I want to say sandier, but I don’t want to lead you to believe that it’s a dry scone. Trust me, there’s enough butter and cream in the recipe to insure melt in your mouth goodness.
Then, I thought a glaze might work well with the slightly sandier texture, and keeping with the ice cream turned fall theme, butterscotch came to mind. And no, this doesn’t taste like butterscotch chips, which somehow I loved as a kid but whose cloying sweetness I do not enjoy at all as an adult.
Instead, this is a sweet buttery brown sugar glaze, perfect for these Brown Sugar Butter Pecan Scones.
I served some of them plain with just the coarse sugar on top and I served some of them glazed. I liked them both, but everyone else hands down liked them with the glaze.
So let’s not be sad that we have to bid farewell to another summer. Instead, make a nutty little scone, pour yourself a hot beverage…
sit back and give a nice warm welcome to fall :)