Chef David whipped up these delicious pumpkin pecan scones in Saskatoon today. Here is step-by-step instructions on how to make a perfect scone!
- 2 cups flour
- ½ cup sugar
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon, ground
- ½ cup butter, frozen
- ½ cup whipping cream
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup pumpkin puree
- ¼ cup chopped pecans, toasted
- ½ cup icing sugar, sifted
- 1 teaspoon lime juice
- 3 teaspoons vanilla extract
- 2 tablespoons orange drink crystals
- Water to thin
Pre-heat oven to 380F on convection bake
Sift flour, and then mix in sugar, baking powder, cinnamon and salt. Grate frozen butter into flour mix and cut into medium meal stage.
Mix egg, cream, vanilla and pumpkin then add into flour base. Stir with a spatula until the dough begins to pull together. Add pecans and finish forming the dough by hand.
Cut 1 inch round biscuits and place on greased baking sheet. Bake for 15-18 minutes. If you are not using a convection oven, then bake at 400F for 18-22 minutes.
Prepare glaze by mixing icing sugar, lime juice, vanilla and orange drink crystals. You may add small amounts of water to achieve the right texture.
Remove to wire rack for cooling and apply glaze while still hot. Serve warm.