RECIPE #3952 CINNAMON SCONES WITH HONEY CREAM Monday, February 19, 2007 - | Nashville News, Weather & Sports


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

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