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Coffee Time II
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La Belle Cuisine
Coffee Cake Scones with
Pecan Streusel Crunch
Chocolatier May/June
1996
Streusel:
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
5 tablespoons cold unsalted butter, cubed
1 teaspoon vanilla extract
1/3 cup chopped pecans
Scone dough:
4 cups all-purpose flour
5 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
1 1/2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cardamom
12 tablespoons (1 1/2 sticks) cold
unsalted butter, cubed
1/2 cup granulated sugar
4 large eggs
1 cup heavy cream
1 tablespoon vanilla extract
3/4 cup raisins
2 tablespoons milk, for brushing
the unbaked scones
Make the streusel:
1. Preheat oven to 400 degrees F. Set out two cookie sheets or
rimmed baking sheets.
2. Combine the flour, brown sugar, cinnamon and nutmeg in a
medium-
size mixing bowl. Add the butter, vanilla and pecans. Using a pastry
blender, cut
the butter into the flour mixture until it is reduced to small
bits. Crumble and press the
mixture between your fingertips until it
adheres to itself and forms moist, sandy-textured
lumps. Set aside.
Make the scone dough:
3. In a large mixing bowl, whisk together the all-purpose
flour, baking powder, salt, cinnamon, nutmeg and cardamom. Drop in the chunks
of butter
and, using a pastry blender, cut the chunks into the flour until
they are reduced to the
size of large pearls. Stir in the granulated sugar.
4. Add the raisins to the flour along with the liquid mixture
and stir to
form
a dough.
5. Turn the dough onto a lightly floured work surface and
knead lightly about 10 times. Divide the dough in half and form each piece into a
6
1/2- to
7-inch round disc. Cut each round into 6 pie-shaped wedges.
6. Carefully pick up each scone, brush the top with a little
of the milk
and press a large handful of the streusel mixture on the top. After it is
covered with the topping mixture, carefully transfer the scone to the
baking sheet,
placing the scones about 2 1/2 inches apart.
7. Bake the scones for 17 to 18 minutes, or until golden and
set. Cool
the scones on the baking sheet for a minute, then remove them to a
cooling rack.
Serve warm, or cool thoroughly, store in an airtight
container and reheat at another time.
Yield: 12 scones
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