Packed with sharp Cheddar cheese with a kick of black pepper, these Cheddar Pecan Scones are just as at home on the breakfast table as they are in your dinner time breadbasket. Their tender crumb and crisp, craggy exterior are guaranteed to keep you coming back for more, but the real star of this show is Sunnyland Farms’ Raw Georgia Pecan Halves. Sunnyland’s pecans are harvested, shelled, and packaged on their scenic family-owned farms in Albany, Georgia, right in the heart of pecan country. Their rich pecans stud the inside of the Cheddar Pecan Scones, lending addicting crunch and nuttiness to every bite—like no other pecan can.
Cheddar Pecan Scones
Makes 8 scones
Ingredients
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon ground red pepper
- ¼ teaspoon ground black pepper
- ⅓ cup (76 grams) cold unsalted butter, cubed
- ¾ cup (71 grams) shredded extra-sharp Cheddar cheese
- ½ cup (57 grams) finely chopped Sunnyland Farms Raw Georgia Pecan Halves
- ¾ cup (180 grams) plus 1 tablespoon
- (15 grams) cold heavy whipping cream, divided
Instructions
- Preheat oven to 375°F (190°C). Spray an 8-well cast-iron wedge pan with baking spray with flour. (See Note.)
- In a large bowl, whisk together flour, sugar, baking powder, salt, red pepper, and black pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cheese and pecans. Add ¾ cup (180 grams) cold cream, stirring with a fork just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and pat into 7-inch circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place a wedge in each well of prepared pan. Brush tops with remaining 1 tablespoon (15 grams) cream.
- Bake until golden brown, 20 to 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and serve warm or at room temperature.
Notes
You can also bake these scones in a regular 10-inch cast-iron skillet or on a baking sheet lined with parchment paper. After you cut the circle of dough into 8 wedges in step 3, place scones about 1½ inches apart on prepared baking sheet, and proceed with recipe. If using a regular skillet, transfer dough to skillet, and proceed with recipe.
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[…] was another scone day, cheddar pecan scones courtesy of Bake from Scratch (though I subbed homemade creme fraiche for the heavy cream). The only cast-iron item I own is a […]