Fresh scones are a favorite among our B&B guests to be enjoyed with their first cup of coffee and fresh fruit while watching the sunrise over the ocean. Most important to remember in making scones is not to over mix the ingredients. The dough should just barely hold together. I like to use a specially designed scone pan available through the King Arthur Flour catalog or website, and find that this recipe makes 16 perfectly sized and shaped scones. If you do not have a special pan, bake on a sheet of parchment paper placed on a cookie sheet. In this case, I suggest shaping about 12 rounded mounds. The uneven texture creates a delicious, crispy exterior.
Several years ago, we were fortunate to have a delightful young woman named Kaci help us in the kitchen and breakfast room. Kaci had just completed her undergraduate degree in Boston as well as pastry program on the west coast. Over the season she shared many delicious recipes with us as well as some of her techniques. Her trick for tender scones is to freeze the butter and grate on the medium side of the grater into the dry ingredients. This helps the butter to be uniformly mixed with the dry ingredients and is much less strenuous than blending cold butter with a pastry blender!
When all ingredients have been mixed and the dough holds together, transfer to a sheet of parchment paper to shape.
While you are making the dough, you can be toasting the pecans in a low (300 degree) oven. Or, if you are like me and are short on time, toast in the preheating 450 degree oven. But you have to be very, very careful, checking often, as nuts can turn from delicious toasty brown to black within less than a minute! But don’t skip this step as the toasting brings out the flavor of the nuts.
I guarantee that you will be surprised at just how easy it is to make a moist delicious breakfast or tea time scone!