Small Batch Caramel Pecan Scones

I found this recipe and I thought it sounded really good. As I was making it I realized it was a "stuffed" scone, and that was all the better! 

You halve the dough and roll out the bottom, layer it with the pecan filling ,and then place the top layer of dough on. Here it is ready to go in the oven.

This is a small batch recipe, so it is for 2-4 people. No need for a large recipe anymore in my house. 

They are baked to a golden brown and then served. See the pecan filling. I like recipes like this it makes me feel like I am offering my family a coffee shop experience here at home.

This is the scone when you slice into it flaky, gooey, and sweet goodness throughout. Do you like to "coffee shop" your house?

Small Batch Caramel Pecan Scones

Serves 2-4

Ingredients:

Scones

1 1/2 cup all-purpose flour

1/4 cup brown sugar, packed

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1/4 cup cold butter

1 egg

1/3 cup sour cream

1/2 teaspoon vanilla

Filling

2 tablespoons butter

1/4 cup brown sugar, packed

3/4 cups pecans

Icing

1 tablespoon butter

2 tablespoons brown sugar 

2 teaspoons milk

3 tablespoons powdered sugar, sifted

1 teaspoon maple syrup (could use vanilla extract)

Instructions

Preheat oven to 425°F. 

Filling: In medium pan, melt the butter over med heat. Add the brown sugar and pecans, cook and stir constantly until the pecans are toasted and the filling is bubbly. Remove from heat. 

Scones: In a large mixing bowl, combine the dry ingredients. Cut in the cold butter to the dry ingredients with a pastry blender. In a small bowl combine the sour cream, egg, and vanilla and mix thoroughly. Add the wet ingredients to the dry, fold gently to combine. Turn the dough out onto a lightly floured work surface. Knead a few times, until the dough comes together. I knead it right in the bowl. Divide the dough in half. Press one half into a 6-inch disk. Form the scones on a piece of parchment paper already on your baking sheet.  Cover the dough with 2/3 of the pecan filling. Press the other half of the dough onto the disk and place over the filling, sealing the edges completely. Top the scones with the reserve pecan filling. Cut the scones into four pieces. Bake for 15 minutes, or until golden brown, and center looks cooked through between the cut scones.

Icing: 

Melt the butter, brown sugar, and milk stirring frequently. When mixture bubbles, remove from heat and whisk in the maple syrup or vanilla and sifted powdered sugar to create a smooth icing. 

Drizzle icing over warm scones. Serve. Recipe adapted from: Be Happy and Do Good

Enjoy!

In Victory,

Sherry