By Katie Gagne
I am much more of a savory person. Yet, oh my goodness do I love scones!
They are perfect because they are not too sweet but are so satisfying. They really are easy to make.
In my bakery, I do not make breads, rolls, and certain kinds of pastries because there are many bakers with old-world family recipes that are just heavenly. I do though love making and enjoying scones.
These little forms of quick breads are actually Scottish and trace back to the 16th century. They are often served with tea and are derived from the word “skonn” which means to slice, cut, or break off.
You need to give these a try, even if you are not much of a baker. They are very simple to put together, and your house will smell amazing.
I love this recipe because once you make the base recipe you can add your fillings or toppings to change the flavors. Some favorites are chocolate chips, blueberries, cranberries or raspberries and white chocolate. You can add spices and cheeses and make more savory ones.
It also is very easy to double or even triple if you need to make more or adjust the size to make smaller bite-size ones too.
Caramel Pecan Cheesecake Scones
Makes Approximately 16 Medium Size Scones
Ingredients:
Scones
4 cups AP Flour
4 teaspoons Baking Powder
1 teaspoon Kosher Salt
½ teaspoon Baking Soda
1 ½ stick of cold Unsalted Butter cut into cubes
1 cup of Buttermilk
2 Large Eggs
2 cups Chopped Pecans
1 12-ounce package Caramel Baking Chips
½ package (6 ounces) Cinnamon Baking Chips
2 teaspoons Cinnamon
½ cup Heavy Cream
1/3 cup White Granulated Sugar
Cheesecake Filling
1 ½ block of Cream Cheese
(12 ounces Full Fat)
2 Egg Yolks
2 teaspoons of Vanilla Extract or Pure Vanilla
6 tablespoons of White Granulated Sugar.
Using a hand or stand mixer, mix the softened cream cheese, egg yolks, vanilla, and sugar together until creamy.
Preheat oven to 400*
Place pecans on a baking sheet and toast in the oven for 4-5 minutes until slightly browned. Make sure to watch carefully so they do not burn. Set aside to cool.
In a large bowl, place flour, baking powder, baking soda, and salt along with the cinnamon. Sift until combined.
Using a pastry cutter or your hands, incorporate the cold butter into the flour mixture until it is coarse crumbs. This part will take several minutes, so be patient.
Lightly whisk eggs and buttermilk together.
Pour into flour mixture and mix with a spoon or spatula until combined. Do not overmix.
Here is where you add in your additional ingredients or flavors.
Mix in the cinnamon and caramel chips and the pecans.
Have 2-3 lined baking sheets ready.
Make the cheesecake filling. This can be done ahead of time.
Take a palm-sized amount of the scone mixture in your hand and add a tablespoon of the cheesecake filling on top. Get another palm-sized amount of the mixture and place it on top.
Press the sides together to form a slightly rounded mound. Place on the baking sheet.
Once the baking sheets are filled, take a pastry brush and brush each one with the heavy cream and sprinkle with the sugar.
Bake in the oven for 15-18 minutes, or until slightly browned on top and fully set in the middle.
Serve warm or at room temperature with butter, or clotted or Devonshire Crème.
They last covered for 4-5 days and freeze great in a freezer bag for up to three month
See More of Katie’s Cooking Up a Hooley in the Kitchen recipes HERE
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Katie Gagne
*Katie is an English teacher at Trinity High School by day and in her “spare” time runs her own at-home baking business, Sassy’s Sweets and Oh So Much More, specializing in gourmet cakes, cookies, cupcakes, and pastries. She can be reached at [email protected] or (440) 773-4459
