Get ready to tantalize your taste buds with the delectable molasses glazed pecan scones. These delightful treats are a perfect blend of sweet and nutty flavors, with a tender, flaky texture that will melt in your mouth. Whether you're looking for a special breakfast treat or an afternoon snack, these scones are sure to satisfy your cravings. With their irresistible aroma and mouthwatering taste, they're guaranteed to be a hit with everyone who tries them.
Here are our top 4 tried and tested recipes!
MOLASSES-GLAZED PECAN SCONES
Provided by Ann Colton
Categories Bread Milk/Cream Breakfast Bake Kid-Friendly Pecan Molasses Bon Appétit Wisconsin Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 13
Steps:
- Position rack in center of oven and preheat to 400°F. Combine flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in large bowl; whisk to blend. Add 6 tablespoons butter; using fingertips, rub in until butter is reduced to pea-size pieces. Mix in pecans. Whisk buttermilk, egg yolks, and extract in medium bowl. Add to flour mixture. Toss with fork until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut into 6 wedges.
- Arrange wedges 1 inch apart on ungreased baking sheet. Bake until tester inserted into center comes out clean, about 16 minutes; transfer to rack.
- Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, and cream in heavy small saucepan over low heat until sugar dissolves. Remove pan from heat. Whisk in powdered sugar and molasses. Spread glaze over warm scones. Let stand until glaze sets, at least 30 minutes.
VANILLA-GLAZED GINGER SCONES
Gingerbread is a flavor that works with all sorts of delicious holiday baked goods. To glaze these ginger scones, just dip a fork or spoon into the glaze mixture and then drizzle over the tops. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk cream, egg, molasses and syrup until blended; stir into crumb mixture just until moistened., Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes. In a small bowl, combine confectioners' sugar, cream, vanilla and salt; stir until smooth. Drizzle over scones; sprinkle with ginger. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 14g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
MOLASSES GINGER SCONES
These rich, gingery scones are delicious plain, but for a real treat, serve them with a bit of jam or lemon curd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 10 to 12
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
- Twice sift together flour, sugar, baking powder, ground ginger, and salt. Cut in butter by hand or with a pastry blender until mixture resembles coarse meal. Stir in chopped candied ginger.
- Beat together egg, molasses, and cream. Make a well in the center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well, but do not overwork dough.
- Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
- Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire racks.
MOLASSES GLAZED SWEET POTATOES WITH SAGE & PECANS
Roasted sweet potato cubes are quickly sauteed with molasses, cinnamon and cayenne pepper and served with browned sage and chopped pecans.
Provided by Crisco
Categories Crisco®
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees F. Line 2 baking sheets with foil. Coat sweet potatoes with 3 tablespoons oil. Place on prepared baking sheets. Bake 28 to 32 minutes until fork tender.
- Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add sage leaves. Cook 1 to 2 minutes or until edges begin to brown. Remove with slotted spoon.
- Add sweet potatoes to skillet. Cook 2 minutes over medium-high heat. Add molasses, cinnamon and red pepper. Cook 2 to 3 minutes, stirring occasionally, until molasses thickens. Season with salt. Place in serving dish. Top with crumbled sage leaves and pecans.
Nutrition Facts : Calories 480.7 calories, Carbohydrate 75.7 g, Fat 19 g, Fiber 9.8 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 173.3 mg, Sugar 23 g
Tips:
- Choose Fresh Ingredients: For the best-tasting scones, use fresh, high-quality ingredients. Fresh pecans, pure vanilla extract, and real butter will make a big difference in the overall flavor.
- Measure Ingredients Accurately: Be precise when measuring your ingredients. Too much or too little of an ingredient can affect the texture and flavor of the scones.
- Don't Overwork the Dough: When mixing the dough, be careful not to overwork it. Overworking the dough will make the scones tough.
- Chill the Dough: Before baking, chill the dough for at least 30 minutes. This will help the scones hold their shape in the oven.
- Bake the Scones at the Right Temperature: Bake the scones at a high temperature for a short period of time. This will help them rise quickly and develop a golden brown crust.
Conclusion:
Molasses Glazed Pecan Scones are a delicious and easy-to-make treat that is perfect for any occasion. With their tender crumb, sweet glaze, and crunchy pecans, these scones are sure to be a hit with everyone who tries them. Whether you serve them for breakfast, brunch, or dessert, these scones are sure to be a hit. So next time you're looking for a special treat, give Molasses Glazed Pecan Scones a try. You won't be disappointed!
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