Recently, I fancied making few sweet scones; some for home consumption and some to give to friends. I’d just made a Caramel Pecan Brownie Cake and had some extra caramel and plenty of pecans left over, so I put them to good use, making these delicious scones.

Makes: 12 small/medium scones

Level: Easy

Time: Around 30 minutes hands on then about 15 minutes baking.

Need: A large bowl, two lined baking trays and a 6cm cutter

Ingredients

425g Self Raising flour
½ tsp fine salt
25g caster sugar
1 tsp baking powder
275ml liquid (milk, buttermilk, ½ an egg) + a little milk or buttermilk in reserve
115g butter
½ can of caramel
75g chopped pecans + 12 halves for decorating
½ egg to use as egg wash (i.e. – half in the liquid mixture, half to brush on)

Method

Prep: Oven on – fan 200°C. Line two 30 x 20cm baking trays with parchment

1. Put all the dry ingredients in a large bowl and mix well.

2. Mix the wet ingredients in a jug or bowl and set aside. (Also set aside half the egg)

3. Rub in the butter

4. Make a well in the dry mixture and pour in the wet mixture. Begin to mix it all together then add in the caramel and pecans. Continue mixing until you achieve a shaggy dough. Add more liquid if necessary.

5. Tip the mixture onto a floury surface, knead and fold very briefly then roll or press it a little flatter. Stamp out rounds and place on the prepared trays.

6. Brush tops with the reserved half egg then add half a pecan on each.

7. Bake for 7 minutes then quickly swap the trays over, reverse them and bake for a further 7 – 8 minutes.

I hope you enjoy baking and eating these scones. For more scone recipes click here. If you’d like to make a comment or ask a question please do, via the contact page, or have a look at the rest of my site for lots of other great sweet and savoury recipes.

Here are some more of my scones that you might like to try:

Honey and Almond