Butterscotch Pecan Scones Recipe

Preheat the oven to 400 degrees F and set an oven rack in the middle position. Line a baking sheet with parchment paper.

Arrange the pecans in a single layer on the prepared baking sheet. Bake for about 4 minutes until lightly toasted and fragrant. Slide the parchment off of the hot baking sheet and let the pecans cool on the countertop.

When the pecans are cool enough to handle, coarsely chop them and set aside. Place the parchment back on the baking sheet.

In a small bowl, whisk together the heavy cream, egg and vanilla. Set aside.

In a large bowl, mix together the flour, salt, baking powder and brown sugar. Add the pieces of butter.

Rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the butterscotch chips and pecans.

Make a well in the center of the dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky, almost like chocolate chip cookie dough. If it seems dry, add more cream little by little (no more than 2 tablespoons should be necessary).

Dust a clean, dry work surface with flour. Place the sticky dough on top and dust the top of the dough with a little flour as well.

Knead gently a few times until the dough comes together into a ball. (Sprinkle lightly with more flour as needed so that the dough doesn’t stick.)

Press the dough into a circle about 1-inch high, then cut into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing evenly apart, and then sprinkle each one with Demerara sugar.

Bake for 14 to 16 minutes, until lightly golden and firm to the touch. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

The scones are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container at room temperature for up to three days.