Coffee Cake Scones with Pecan Streusel
½ cup plus 2 tablespoons all-purpose flour
½ cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
5 tablespoons cold unsalted butter, cubed
1 teaspoon vanilla extract
1/3 cup chopped pecans
4 cups all-purpose flour
5½ teaspoons baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
1½ teaspoons freshly grated nutmeg
½ teaspoon ground cardamom
12 tablespoons (1½ sticks) cold unsalted butter, cubed
½ cup granulated sugar
4 large eggs
1 cup heavy cream
1 tablespoon vanilla extract
¾ cup raisins
2 tablespoons milk, for brushing the unbaked scones
1. Preheat oven to 400ºF. Set out two cookie sheets or rimmed baking sheets.
2. Combine the flour, brown sugar, cinnamon and nutmeg in a medium-size mixing
bowl. Add the butter, vanilla and pecans. Using a pastry blender, cut the butter
into the flour mixture until it is reduced to small bits. Crumble and press the
mixture between your fingertips until it adheres to itself and forms moist,
sandy-textured lumps. Set aside.
3. In a large mixing bowl, whisk together the all-purpose flour, baking powder,
salt, cinnamon, nutmeg and cardamom. Drop in the chunks of butter and, using a
pastry blender, cut the chunks into the flour until they are reduced to the size
of large pearls. Stir in the granulated sugar.
4. Add the raisins to the flour along with the liquid mixture and stir to form a
5. Turn the dough onto a lightly floured work surface and knead lightly about 10
times. Divide the dough in half and form each piece into a 6½- to 7-inch round
disc. Cut each round into 6 pie-shaped wedges.
6. Carefully pick up each scone, brush the top with a little of the milk and
press a large handful of the streusel mixture on the top. After it is covered
with the topping mixture, carefully transfer the scone to the baking sheet,
placing the scones about 2½ inches apart.
7. Bake the scones for 17 to 18 minutes, or until golden and set. Cool the
scones on the baking sheet for a minute, then remove them to a cooling rack.
Serve warm, or cool thoroughly, store in an airtight container and reheat at
another time. Yield: 12 scones