Cheddar and Pecan Mini Scones

cheddar-pecan-scones
Photo by Danny Kim
Cheddar and Pecan Mini Scones 3.5 40 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 250 calories
    • Fat 16 g
    • Sat Fat 8 g
    • Cholesterol 35 mg
    • Sodium 451 mg
    • Protein 6 g
    • Carbohydrate 20 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 129 mg

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool then chop.

Whisk together the flour, Cheddar, baking powder, pecans, and 1 teaspoon each salt and pepper in a medium bowl. Add the butter and blend with a pastry blender or your fingers until crumbly. Add the milk and stir until just combined (do not overmix).

Transfer the dough to a lightly floured surface and form into a 6-inch square. Using a chef’s knife or pizza cutter, cut into 36 squares; transfer to a baking sheet. Bake, rotating the sheet halfway through, until golden, 22 to 26 minutes.

Ingredients

  1. Check 1/3 cup pecans
  2. Check 1 1/2 cups all-purpose flour, spooned and leveled
  3. Check 3 ounces Cheddar, grated (3/4 cup)
  4. Check 2 teaspoons baking powder
  5. Check kosher salt and black pepper
  6. Check 6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces, plus additional softened butter for serving
  7. Check 1/2 cup whole milk
  8. Check prosciutto, for serving

Directions

  1. Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool then chop.
  2. Whisk together the flour, Cheddar, baking powder, pecans, and 1 teaspoon each salt and pepper in a medium bowl. Add the butter and blend with a pastry blender or your fingers until crumbly. Add the milk and stir until just combined (do not overmix).
  3. Transfer the dough to a lightly floured surface and form into a 6-inch square. Using a chef’s knife or pizza cutter, cut into 36 squares; transfer to a baking sheet. Bake, rotating the sheet halfway through, until golden, 22 to 26 minutes.
  4. Split the scones and spread with butter and sandwich with prosciutto.