Ingredients
- 2 cups of All-Purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 and 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, frozen
- 1/2 cup plain yogurt
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup of toasted pecans, medium coarse chop
- 2/3 cup of Utoffeea Pecan Spice crumble
Instructions
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
- Whisk 1/2 cup plain yogurt, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons yogurt. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges.
- Brush scones with egg wash for extra crunch, sprinkle with coarse sugar if preferred.
- Place scones on a parchment lined baking sheet and bake for 18-22 minutes at 400°F (204°C). Remove when scones are golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes.
- Glaze with a simple icing sugar and water glaze if desired.
