Gail Monaghan's Miniature Cream Scones
Published April 5, 1997
- Total Time
- 30 minutes
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Ingredients
2 cups all-purpose flour, plus more for rolling out the dough
1 tablespoon baking powder
½ teaspoon salt
⅓ cup sugar plus 2 to 3 additional tablespoons for sprinkling
1 ⅓ cup pecans, toasted slightly and chopped
1 cup heavy cream
2 to 3 tablespoons unsalted butter, melted
Nutritional analysis per serving
10 grams carbs; 11 milligrams cholesterol; 102 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 1 gram fiber; 56 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Sift the flour, baking powder, salt and sugar together. Stir in the pecans. Pour the cream into the bowl of an electric mixer and with the mixer on low, add the dry mixture and blend until barely combined. Overmixing will yield tough scones.
- Step 2
Place the dough onto a lightly floured surface and knead briefly. Roll the dough to 1-inch thickness. Using a 1- to 1-inch cookie cutter, cut out the scones. Place them 1 inch apart on a baking sheet lined with parchment. Reroll the scraps and cut until all the dough has been used.
- Step 3
Paint the tops with melted butter and sprinkle with sugar. Bake for 12 to 15 minutes, or until golden. Remove from sheet immediately and cool on a rack.
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