Tuesday, May 17, 2011

Pecan Kringle Scones

Okay, very untrue title as a kringle is really a Danish dish that is layers of butter & pastry & butter & so on. But, I always picture the best part of my favorite kind of kringle to be the sweet pecan topping/filling.

This morning we had a play date at Brianas' house & whenever my friends & I get together food is simply a given & we all enjoy bringing something to share. I knew she was making something heartier so I wanted to bake.

I should've taken into consideration that after working until midnight last night I'd be tired this morning & oversleep my alarm. I also should've planned in advance what to make.

I did neither but when I woke this morning I really wanted something along the lines of a pecan danish. Every recipe I found took more time than I had to spare so I resigned myself to making buttermilk scones (again). I then had a thought of brilliance:

Why not put the pecan topping on top of the scones?!

Maybe not so brilliant, but, I hadn't thought of it before & it sounded mighty tasty to me.

(We still haven't chosen a camera so you're still subjected to blurry mobile photos)


2 C all-purpose flour
1 T baking powder
1/2 t baking soda
1/4 t salt
2 T sugar
1/2 C butter
2/3 C buttermilk

Preheat oven to 425 degrees.

Combine the first five ingredients. Cut in butter until crumbly (I do this all in my food processor). Add buttermilk until moistened. Knead 5-6 times, mold into circle.

I didn't cut the dough into wedges as I normally would for scones, instead I kept it in the circle shape & baked it for about 5 minutes in the pre-heated oven. I then took it out & added the pecan filling on the top:

Pecan Filling:

2/3 c. chopped pecans
1/3 c. packed brown sugar
3 Tbsp. butter, softened (do not use margarine spread)

Mix together with a fork. (easy enough!)

After adding the pecan topping to the "scone" put it back in the oven for another 7-10 minutes. Edges will be slightly golden when done baking. As soon as you take the "scone" out of the oven drizzle with the icing:


1/2 c. powdered sugar
1/4 tsp. vanilla
2 to 3 teaspoons milk

Mix all together, adding milk until icing is at desired consistency for drizzling.


For an experiment, I think it turned out pretty well! I won't be surprised if I make it again, I rather enjoyed it (& made sure to leave the leftover with Briana so I wouldn't be tempted at home).


Briana said...

I can attest that these were delicious!!

Jessica said...

Thanks, Briana! I really could go for that pecan topping again. :)


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