Butter Me Up: Butter-Pecan Drop Scones

I'd been wanting to make a scrumptious baked treat for some time, and had my eye on this scone recipe I posted a while back. When I finally had the time to make it, I poked around my cupboards and fridge, only to find that I didn't quite have all the right ingredients on hand. However, I did have what I needed to try another variation that had been lurking in the back of my mind—not as sweet, but still full of rich, comforting flavors. And LOTS of butter. As a bonus, these scones are simply spooned out into mounds before baking. No kneading, flouring, or fussing required!

Butter-Pecan Drop Scones

Ingredients:
2 cups all-purpose flour
1/2 cup light brown sugar, packed
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup finely chopped pecans
1/2 cup cold butter, cut into small cubes
1/2 cup whole milk
1 large egg
1 teaspoon pure vanilla extract


Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and set aside.

In a measuring cup or small bowl, measure out milk and mix in egg and vanilla extract until combined. In a large bowl, stir together flour, brown sugar, baking powder, salt, and pecans, breaking up any clumps of sugar. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Pour milk mixture in all at once, and stir together gently until just combined and there are no dry pockets of flour left. Spoon twelve mounds onto prepared sheet, spacing them evenly, and bake for about 12-15 minutes, or until browned on the top and somewhat firm to the touch (you want them to be cooked all the way through). Serve warm or at room temperature.

Notes: I chose not to use any glaze or topping for these so I could enjoy the flavors of butter and pecans, but you could certainly make the glaze I used in the original recipe, or sprinkle the tops with a little granulated sugar before baking. You could also add a bit of cinnamon or nutmeg into the dry ingredients for a hint of spice :-)

>o<