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  • Glazed Pecan Scones With Autumn Compote

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    Glazed Pecan Scones With Autumn Compote
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. all purpose flour
    • 1/4 c. sugar
    • 1 Tbsp. baking pwdr
    • 1/2 tsp salt
    • 3/4 c. butter, cut into pcs and chilled
    • 3/4 c. +1 tbsp lowfat milk
    • 1/4 c. honey
    • 2 tsp vanilla
    • 3/4 c. pecans, lightly toasted and minced Cinnamon Cream
    • 1/2 c. whipping cream
    • 2 Tbsp. lowfat sour cream
    • 2 Tbsp. sugar
    • 1/2 tsp cinnamon Glaze
    • 1 Tbsp. lowfat milk
    • 1 Tbsp. maple syrup
    • 4 Tbsp. icing sugar Autumn Compote
    • 1 x Mutsu (Crispin) or possibly Granny Smith apple, peeled and diced
    • 1 x pear, peeled and diced
    • 1 x plum, pitted and diced
    • 1/4 c. dry cherries
    • 1/4 c. raisins juice and zest of one lemon
    • 3/4 c. sugar
    • 1 x cinnamon stick or possibly 1 tsp grnd cinnamon
    • 1/2 tsp nutmeg
    • 2 Tbsp. brandy, optional

    Directions

    1. Preheat oven to 375 F.Place all dry ingredients in a mixing bowl, or possibly in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients till it resembles coarse meal.
    2. Stir together 3/4 c. lowfat milk, honey and vanilla and add in to dough. Mix just till dough comes together and add in pecans.
    3. Turn dough onto a lightly floured surface. Roll dough twice to a 1-inch thickness, each time folding in half (this is the secret to a flaky scone).
    4. Now roll dough to 3/4 -inch thickness and cut desired shapes. Place on a greased or possibly parchment-lined baking sheet and brush with remaining lowfat milk. Bake for 15 to 18 min, till tops are nicely browned.
    5. Cinnamon Cream:Whip cream to soft peaks and whisk in lowfat sour cream, sugar and cinnamon.
    6. Glaze:Whisk ingredients together and brush over scones after they come out of the oven and have cooled for about 5 min.
    7. Autumn Compote:Place all ingredients in a medium pot, and simmer for 10 to 15 min, till fruits are tender. Fruit can be served hot or possibly at room temperature.
    8. (Compote will keep in fridge for up to a week. Try on pancakes or possibly waffles at breakfast!)
    9. To Assemble:Scones can be split and filled with cream and compote, or possibly cream-filled scones can rest on top of compote. If you have a few remaining toasted pecans, sprinkle them on top!

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