I’ve always wondered what the difference was between a scone and a biscuit. So, I decided to do a little searching and, lucky for you, I found out!
- Scones originated from Scotland and biscuits are often associated with the Southern States
- Scones are often sweeter and richer than biscuits
- Scones are usually cut into triangles and biscuits are round
- Scones are usually served with brunch or as a base for a dessert, while biscuits are usually eaten as a side dish with breakfast or dinner
So, there you have it! But, if you add nuts or sugar to your biscuits and cut them into triangles do they then become scones? I don’t think it really matters, except for the fact that they both taste delicious straight out of the oven!
This scone recipe is a sweet, moist version that can be cut into triangles or whatever shape your heart desires. Usually I don’t like any sort of nuts in my baking but this recipe called for pecans to be all chopped up so I had to try it. Plus, I love pecans. They’re the only nut that I can eat with my dessert. I love them in butter tarts and I also love them on a hot fudge sundae. Yummy!
Recipe from Style At Home magazine
Date & Pecan Scones with Cinnamon-Honey Butter
By July 17, 2012Published:
- Yield: 12 scones
- Prep: 20 mins
- Cook: 25-28 mins
- Ready In: 45 mins
I've always wondered what the difference was between a scone and a biscuit. So, I decided to do a little searching and, lucky for …
- 1 cup toasted pecans
- 1 cup pitted dates
- 3 cups all-purpose flour divided
- 1 cup cold, unsalted butter cubed
- 3/4 cup + 2Tbsp. coarse brown sugar divided
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1 tsp. pure vanilla
- 1 cup 18% cream
- Preheat oven to 375 F.
Place the pecans and dates in the bowl of a food processor and pulse with 2 cups of the flour until they're roughly chopped. Add the cold cubed butter to the processor and pulse briefly, until the mix is just crumbly and evenly chopped.
Pour the remaining mixture into a large bowl and add the remaining flour and dry ingredients (3/4 cup brown sugar through to cinnamon), stirring to combine evenly. Stir in the vanilla and all but 1tsp. of the cream, mixing with a wooden spoon until the dough comes together to form a ball. Turn out the dough on a floured surface and knead once or twice to bring together. Flatten the dough with your palms to form a 9" circle about 1 1/4" thick. With a sharp knife, cut across the dough to form four quarters and then cut each quarter into three wedges to make 12 scones.
Place the scones on a parchment paper-lined baking sheet about 2" apart. Brush the tops with the remaining teaspoon of cream and sprinkle with the extra 2 Tbsp. of brown sugar. Bake for 25-28 minutes until lightly browned. Cool for 10 minutes before serving.
- For the Cinnamon-Honey Butter, combine 1/2 cup unsalted butter, softened, 2 Tbsp. creamed wildflower honey, and 1/4 tsp. ground cinnamon. Beat the butter, honey, and cinnamon until light and fluffy. Slather warm scones with the cinnamon-honey butter and enjoy!
- Course: Breakfast
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