They’re rich and so delicious – definitely dessert for breakfast.
Ingredients
Scones
- ¾ cups pecans
- 2 ¼ cups flour
- ½ cup dark brown sugar
- 1 T baking powder
- ¼ t salt
- 10 T butter (cold – do not make it room temperature)
- 1 egg
- ¼ cup + 3 T heavy whipping cream, separated
- 2 ½ t vanilla
- 1 T sugar
Icing
- 1/3 cup dark brown sugar
- 2 T milk
- 1 T butter, brought to room temperature
- 1 t vanilla
- ½ cup powdered sugar
Directions
First we’re going to toast the pecans. Line a baking sheet with aluminum foil and spread out the pecans. Bake at 350 for about 7-10 minutes, until they start browning and smell really nice. Be careful to watch them though! They can go from toasted to, well, toast (aka burnt to a crisp) pretty quickly.
Take them out of the oven and let them cool on the sheet. When they’ve cooled, roughly chop them into pieces and set aside.
On to the batter!
Put the flour, brown sugar, baking powder and salt and whisk until well combined.
Take your (cold!) butter, cut into small cubes and add to your dry ingredients. Using your (please, please clean) hands, mix the butter into the dry ingredients until the mixture is pebbly. It will still be very dry, but the butter should be in pieces no bigger than peas.
Add in your chopped pecans and stir with a wooden spoon until they’re evenly distributed in the batter.
In a small bowl add your egg, vanilla and all your heavy cream except for 1 Tablespoon and mix with a fork until everything is well blended.
Take the bowl with your dry ingredients and make a well in the center. Pour the egg mixture into the center of the well and mix gently with a fork. 
If you need to, get your (again, clean) hands in there to mix everything. The key is for it to just hold together. Scones aren’t like regular batter – this will be drier than what you’re probably used to but don’t add more liquid.
Once you’re done, divide the dough in two and shape each half into circles, about an inch thick. Place in the fridge for about 20 minutes to re-chill after you’ve handled it with your warm hands.
After 15 minutes take the dough out of the fridge and cut each circle into 6 pie pieces. If you have one, using a pizza cutter is perfect.
Place the slices onto a cookie sheet lined with parchment paper, an inch or so apart from one another. Brush the slices with your remaining 1 T heavy cream and lightly sprinkle the sugar on top.
Bake at 400 for about 12 minutes, or until the scones have turned a nice golden brown. Leave them on the baking sheet for about 5 minutes to set, then move them to a wire rack to cool completely.
Once your scones are cooled it’s on to the glaze!
Pour your brown sugar, milk, butter and vanilla in a bowl and whisk briskly until the sugar is melted. Add in the powdered sugar and whisk again until everything is well combined and any lumps have been whisked away.
Take each scone and dip the tops into your glaze mixture and move them to a sheet of wax paper to set. If you have extra glaze left over you can take a spoon and drizzle it onto your scones.
Let them set until the glaze hardens or completely seeps into the scones (this’ll take quite a while), then move them to an airtight container until you’re ready to enjoy them! Makes a dozen scones.
Ugly Desserts 