2020-04-01_Bake_from_Scratch

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Makes 8 scones

2 cups (250 grams) all-purpose fl our
⅓ cup (73 grams) fi rmly packed light
brown sugar
2 teaspoons (10 grams) baking powder
1 teaspoon (3 grams) kosher salt
¼ teaspoon ground cinnamon
¼ cup (57 grams) cold unsalted butter,
cubed
¾ cup (180 grams) cold heavy whipping
cream
1 teaspoon (6 grams) vanilla bean paste
¼ teaspoon (1 gram) tightly packed
orange zest
½ cup (85 grams) ½-inch-chopped fresh
strawberries, patted dry
½ cup (57 grams) chopped toasted
Sunnyland Farms Raw Georgia Pecan
Halves
2 tablespoons (14 grams) chopped
Sunnyland Farms Raw Georgia Pecan
Halves
1 large egg (50 grams), lightly beaten
Sparkling sugar, for sprinkling
Vanilla Bean Glaze (recipe follows)

1. Preheat oven to 375°F (190°C). Line a
   baking sheet with parchment paper.


2. In a large bowl, whisk together fl our,
   brown sugar, baking powder, salt, and
   cinnamon, breaking up any clumps by
   hand if needed. Using a pastry blender or
   2 forks, cut in cold butter until mixture
   resembles coarse crumbs.


3. In a small bowl, stir together cold
   cream, vanilla bean paste, and orange
   zest. Gradually add cream mixture to
   fl our mixture, stirring with a fork until dry
   ingredients are moistened. Gently stir in
   strawberries and toasted pecans. (It’s OK if
   dough is crumbly or shaggy in parts.)


4. Turn out dough onto a very lightly
   fl oured surface; knead gently 4 to 6 times
   to bring dough together. Roll or pat dough
   into a 7-inch circle (1-inch thickness),
   lightly fl ouring surface as needed to

prevent sticking. Using a bench scraper or

a thin-bladed knife, cut dough circle into

8 wedges; gently press raw pecans into

tops of scones as desired. Place scones

at least 2 inches apart on prepared pan.

Freeze for 15 minutes.

5. Brush tops of scones with egg wash, and
   sprinkle with sparkling sugar.


6. Bake until golden brown and a wooden
   pick inserted in center comes out clean,
   20 to 22 minutes. Let cool to room
   temperature. Spoon Vanilla Bean Glaze
   into a small pastry bag; cut a ¼-inch
   opening in tip. Drizzle onto scones as
   desired.

VANILLA BEAN GLAZE

Makes about ⅓ cup

⅔ cup (80 grams) confectioners’ sugar

2½ tablespoons (37.5 grams) heavy

whipping cream

½ teaspoon (3 grams) vanilla bean paste

¼ teaspoon kosher salt

1. In a small bowl, stir together all
   ingredients until smooth. Use immediately.