Tammy Algood / UT Extension Service
Cinnamon Scones
2 cups all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
1-3/4 teaspoons ground cinnamon
5 tablespoons butter
1 cup chopped pecans
1 egg yolk
1 cup sour cream
1 teaspoon pure vanilla extract
Preheat oven to 425 degrees. In a large bowl, combine flour, sugar, soda,
baking powder, salt and cinnamon. Cut butter into flour mixture using a
pastry blender until it resembles coarse meal. Form a well in the center.
In a medium bowl, combine pecans, egg yolk, sour cream and extract. Pour
in center of well. Blend just until combined. Dough will be sticky.
Knead dough on a lightly floured surface 10 times. Form a ball and pat out
to 8 inches in diameter and 3/4-inch thick. Cut circle into wedges. Place
wedges on a lightly greased baking sheet. Bake 10-12 minutes or until
light golden. Serve warm with Honey Cream.
Honey Cream
1/2 cup sour cream
2 tablespoons honey
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
In a medium bowl, combine all ingredients. Dollop on warm scones.
NOTE: Tammy recommends you use Captain's Rodney's Vanilla Extract. You can find it at your nearest Publix's grocery store. If you do not live near a Publix's, you can find the nearest location that carries Captain Rodney's products by logging onto www.picktnproducts.org.
