Tag Archives: cinnamon pecan scones

Hot Dogs and Scones {Recipe}

Two things that don’t generally go together, but on this particular day, they did!

Last Friday (1/18) Alex and I met his cousin at our favorite hot dog shop in Downtown Melbourne, Fl. Mustard’s Last Stand! It’s a delicious little place for the hot dog fan in everyone!

mustardThe first picture on the left is by their drive through. It’s quite extensive!

With so many options all three of us were able to order something to satisfy our unique cravings.

mustard2

What we ordered, from top left to bottom right:

– Cattle Dog: hot dog (turkey dog in my case) topped with grilled onions, BBQ sauce, bacon, and cheddar.
– The Cowboy: hot dog and bacon, wrapped in a tortilla, deep-fried, then topped with chili and cheddar.
– Potato chips: sliced and fried for every order!
– Pesto Dog: hot dog topped with pesto, tomato, Parmesan, and Swiss.
– Potato Pancakes: cut and fired for every order. Served with Applesauce and sour cream.

DELICIOUS!

We absolutely love going to Mustard’s. Sitting outside on their patio and people watching is a favorite hobby!

Now, for more deliciousness.

Alex and I found ourselves in a baking mood after our hot dog outing and Cinnamon Scones seemed to fit the bill. Now, I’ll be honest with you guys.  Recipes and pictures are not the first thing that comes to mind when I am in the kitchen. Unfortunately, that means I only have one lousy picture to share with you of the end result. Don’t let the picture deceive your taste buds! I’ll get better at this, I promise!

Cinnamon Pecan Scones

Serves 12
Calories per scone: 290

2 cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons unsalted butter, chopped, chilled
1 extra large egg beaten
1/2 heavy whipping cream
2 tablespoons unsalted butter, melted

Filling:
1 cup pecans, finely chopped
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup sour cream

Preheat oven for 425 and prepare a baking sheet with parchment paper.

In a small bowl mix flour, baking powder, salt, and the 2 tablespoons of sugar.

Slice the stick of butter into more manageable slices. Then, using your fingers break it apart into small chunks and mix into the flour mixture.

In a small bowl combine the eggs and cream, then add to the flour mixture. Mix everything until just blended together. Sometimes it’s easier to used your fingers.

Place the dough on a lightly floured board and knead for 1 minute. Roll dough into a rectangle that is approximately 8×12 inches.

Brush the dough with the melted butter, be sure to get all the edges too.

Combine and mix all the ingredients for the filling then spread evenly across the dough. Next, you will roll the dough up, jelly roll style. Roll one 12 inch side onto itself so you are left with a roll about 12 inches long. Pinch the seam and corners to make sure they are well sealed.

Cut into 12 one-inch thick slices and place on baking sheet. They don’t need to be in any perfect shape, they still taste good.

Bake for 12-15 minutes until scones are turning golden brown.

ENJOY! They are extra delicious when fresh out of the oven and topped with a little whipped cream.

Cinnamon Pecan Scones

If you thinking about having some friends over for bunch but have no idea what to make or you are just looking for a simple and quick breakfast give these cinnamon pecan scones a try. They take less than 30 minutes from start to finish and go great with coffee or tea.

Ingredients

  • 2 cups all purpose flour
  • 1 cup pecans, chopped
  • ¼ – ¾ cup sugar (depends on how much of a sweet tooth you have!)
  • ½ cup butter
  • ¼ – ½ cup half and half or buttermilk*
  • 1 egg
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt or sea salt

Directions

  1. Preheat your oven to 375 degrees Fahrenheit. While it is preheating, toast your pecans for 5 minutes (stir them every couple of minutes). After the time is up, remove the pecans and set them aside in the freezer.
  2. Combine the remaining dry ingredients in a large mixing bowl.
  3. Using a pastry cutter, add in your butter. Continue cutting until your ingredients resemble cornmeal then stir in the pecans.
  4. Whisk your egg and add to the mixture; add in the vanilla extract as well – do NOT stir the mixture yet.
  5. Stirring as little as possible, add in just enough half-and-half (or buttermilk) so that the dough will stick together. It should crumble easily and there will still be flour in the bowl.
  6. Flour your cutting board and turn out your dough; lightly knead the dough until it is maleable and smooth.
  7. Divide your dough into two even halves then shape them into circles; pat them down until they are approximately one inch thick.
  8. Cut each circle into six pieces.
  9. Prepare a cookie sheet with non-stick spray, oil, or parchment paper then transfer the scones. Bake for 15-20 minutes.

Cinnamon pecan scone are best when served warm, enjoy!

*Don’t have buttermilk on hand? Make your own! It’s fast and easy to do. All you need is regular milk and some lemon juice or white vinegar. If you need half a cup of buttermilk, measure out a scant ½ cup milk and add in 1 tablespoon of lemon juice or white vinegar. Let it sit at room temperature for 5-10 minutes then use it as you would buttermilk!