Baking For Others: Toasted Pecan Oatmeal Scones
SPRING-Y BRUNCH MENU: Toasted Pecan Scones; Scrambled Eggs with Caramelized Onions, Arugula, and Gouda; Toasted Baguette Slices
After making 6 plus batches of Yes, Pecan! cookie dough for ThinkBlue’s Valentine’s Day party gift bag, I was left with a cup or so of toasted pecans. I put them into an old takeout container and put them in my freezer, thinking I’d keep them stocked for future cookies or chocolate bark. But then I found myself sneaking into the freezer, cracking open the container, and grabbing a couple of nuts. Every morning, I put a few chopped nuts in my cereal for extra sustenance (you should try this, it takes cereal to the next level)–and I started using the toasted pecans in place of my regular walnuts or almonds. They were amazing. So rich and resonant, the taste of one pecan almost substituted for the taste of a cookie.
When I finally got to the bottom of the container, I tried to switch back to eating walnuts, but I couldn’t. I had to keep buying–and toasting–the pecans.
Recently, we had an interview with a reporter on Saturday morning at noon, and though the day seemed like it might be a little summer-y, which puts a damper on baking, at noon it was still cool enough to turn on the oven. I searched through my pantry, trying to figure out what to make that would be delicious and emblematic of BGSK’s kitchen style. Thinking of the pecans, I settled on these scones, rounding them out with oatmeal, cream, and lots of butter. They ended up being a little bit cookie-like, perhaps due to my inspiration. The nutty flavor had permeated every buttery crumb, and the scones revealed themselves to be total winners.
From my kitchen, pecan obsessed, to yours,
Cara, THE QUARTER-LIFE COOK
1 cup pecans
2 cups flour
½ cup oatmeal
½ cup sugar
2 tablespoons baking powder
½ teaspoon salt
10 tablespoons (1 stick, 2 tablespoons) butter
1 egg yolk
1/3 cup cream
1 teaspoon vanilla extract
Preheat the oven to 375°. Toast the pecans on a parchment-lined baking sheet for 5 minutes. Remove and set aside to cool to room temperature.
Combine all the dry ingredients in a bowl. Cut the butter into thin slices and add to the bowl of dry ingredients. Working quickly, rub the butter into the flour mixture with your hands until there are no large pieces remaining and the mixture appears like crumbs.
Whisk together the egg, yolk, cream, and vanilla until completely combined. Break the pecans into large pieces and add them to this mixture.
Pour the wet ingredients over the dry and mix together until just combined.
Divide the dough into 8 balls. Put them at least 2 inches apart on the baking sheet and press them down slightly with your palm.
Bake for 20-25 minutes until the scones are golden on top. Let rest on the sheet for 10 minutes, then transfer to a plate. Serve warm or room temperature.