Decadent Coffee Cake Scones with Pecan Crunch Topping
Indulge in the delightful combination of tender scones and rich coffee cake flavors with our Decadent Coffee Cake Scones with Pecan Crunch Topping. Perfect for brunch or an afternoon treat, these scones are infused with warm spices and loaded with raisins, all topped with a crunchy pecan streusel. The mix of buttery goodness and aromatic coffee notes will surely impress your family and friends. Serve them warm with a cup of coffee or tea and enjoy the hugs of flavor in each bite. This recipe makes a generous dozen, ideal for sharing or saving for later after freezing!
N/A
Servings
230
Calories
15
Ingredients
Ingredients
all-purpose flour
4 cups + 2 1/2 cups (divided, see instructions for use)
firmly packed dark brown sugar
1/2 cup (for streusel)
ground cinnamon
2 tablespoons + 2 teaspoons (divided)
freshly grated nutmeg
1/4 teaspoon + 1 1/2 teaspoons (divided)
cold unsalted butter
17 tablespoons (cubed, divided)
vanilla extract
2 teaspoons + 1 tablespoon (divided)
chopped pecans
1/3 cup (for streusel)
baking powder
5 1/2 teaspoons
salt
1 teaspoon
ground cardamom
1/2 teaspoon
granulated sugar
1/2 cup
large eggs
4 (beaten)
heavy cream
1 cup
raisins
3/4 cup
milk
2 tablespoons (for brushing)
Instructions
1
Preheat your oven to 400°F (200°C) and prepare two baking sheets by lining them with parchment paper.
2
To make the streusel, in a medium mixing bowl, combine 1/2 cup flour, dark brown sugar, 2 teaspoons cinnamon, and nutmeg. Add the cold, cubed butter, vanilla extract, and chopped pecans. Using a pastry blender or your fingertips, mix until the mixture resembles coarse crumbs and holds together when pressed. Set aside.
3
In a large mixing bowl, whisk together 4 cups of flour, baking powder, salt, remaining 2 tablespoons of cinnamon, nutmeg, and cardamom.
4
Cut in 12 tablespoons of cold butter until the mixture resembles large pearls. Stir in granulated sugar and then fold in the raisins.
5
In a separate bowl, whisk together the eggs, heavy cream, and 1 tablespoon vanilla extract. Pour this mixture into the flour mixture and stir gently until it just combines into a soft dough.
6
Lightly flour your work surface and turn out the dough. Knead gently for about 10 turns until just smooth. Divide the dough in half and shape each half into a round disc approximately 6 1/2 to 7 inches in diameter.
7
Cut each disc into 6 wedges. Place the wedges on the prepared baking sheets, leaving them about 2 1/2 inches apart. Brush the tops with a little milk, then generously sprinkle the streusel topping over each scone, pressing down slightly to ensure it sticks.
8
Bake for 17 to 18 minutes, until the scones are golden and firm. Allow to cool on the baking sheet for 1 minute before transferring to a wire rack.
9
Serve warm for best taste, or allow to cool completely before storing in an airtight container for up to 3 days. These scones can also be frozen and reheated later for a delightful treat anytime.
Nutrition Information
12g
Fat
22g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Coffee Cake Scones with Pecan Crunch Topping?
They are tender scones infused with warm spices and raisins, topped with a crunchy pecan streusel that mimics the flavors of a classic coffee cake.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How many scones does this recipe produce?
This recipe makes a generous dozen (12) scones.
What ingredients are in the pecan crunch topping?
The streusel topping includes 1/2 cup flour, dark brown sugar, 2 teaspoons cinnamon, nutmeg, cold cubed butter, vanilla extract, and chopped pecans.
What spices are used in the scone dough?
The dough is flavored with 2 tablespoons of cinnamon, nutmeg, and 1/2 teaspoon of ground cardamom.
How do I achieve the right texture for the streusel?
Use a pastry blender or your fingertips to mix the ingredients until they resemble coarse crumbs and hold together when pressed.
How much butter is used in the main dough?
The recipe calls for 12 tablespoons of cold butter to be cut into the flour mixture.
What should the butter look like after cutting it into the flour?
The mixture should resemble large pearls once the butter is properly cut in.
When should the raisins be added?
Fold in the 3/4 cup of raisins after the granulated sugar has been stirred into the flour and butter mixture.
What liquid ingredients are needed for the dough?
The wet mixture consists of 4 beaten eggs, 1 cup of heavy cream, and 1 tablespoon of vanilla extract.
How should I handle the dough after mixing?
Turn the dough onto a lightly floured surface and knead it gently for about 10 turns until it is just smooth.
What size should the dough rounds be before cutting?
Shape the dough into two round discs approximately 6 1/2 to 7 inches in diameter.
How do I shape the individual scones?
Cut each dough disc into 6 equal wedges to create the scone shape.
How far apart should the scones be placed on the baking sheet?
Leave about 2 1/2 inches of space between each wedge on the prepared baking sheets.
What is the purpose of brushing the scones with milk?
Brushing the tops with milk helps the streusel topping stick and contributes to a golden finish.
How long do the scones bake?
Bake the scones for 17 to 18 minutes.
How can I tell when the scones are finished baking?
The scones are done when they appear golden and feel firm to the touch.
How long should they cool before moving them?
Allow the scones to cool on the baking sheet for 1 minute before transferring them to a wire rack.
How should the scones be served?
They are best served warm, ideally with a cup of coffee or tea.
How long can these scones be stored?
They can be stored in an airtight container for up to 3 days.
Can I freeze these scones?
Yes, these scones can be frozen and reheated later.
What is the calorie count for one scone?
Each scone contains approximately 230 calories.
How much fat is in a serving?
Each scone has 12g of fat.
What is the carbohydrate content?
There are 22g of carbohydrates per serving.
How much protein is in each scone?
Each scone provides 4g of protein.
What type of flour is recommended?
All-purpose flour is used for both the dough and the streusel.
Does the recipe use baking soda or baking powder?
The recipe uses 5 1/2 teaspoons of baking powder.
What kind of sugar is used in the dough?
The dough uses 1/2 cup of granulated sugar.
Should the butter be cold or room temperature?
The butter must be cold for both the streusel and the scone dough to achieve the correct texture.
How many total teaspoons of vanilla are used?
The recipe uses 2 teaspoons for the streusel and 1 tablespoon for the dough.