Coffee Cake Scones With Pecan Streusel Crunch

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This is from chocolatier magazine, may/june 1996, and these scones are 2die4!!

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Steps

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Make the streusel: preheat oven to 400f.

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Set out two cookie sheets or rimmed baking sheets.

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Combine the flour , brown sugar , cinnamon and nutmeg in a medium-size mixing bowl.

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Add the butter , vanilla and pecans.

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Using a pastry blender , cut the butter into the flour mixture until it is reduced to small bits.

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Crumble and press the mixture between your finger.

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Make the scone dough: in a large mixing bowl , whisk together the all-purpose flour , baking powder , salt , cinnamon , nutmeg and cardamom.

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Drop in the chunks of butter and , using a pastry blender , cut the chunks into the flour until they are reduced to the size of large pearls.

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Stir in the granulated sugar.

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Add the raisins to the flour along with the liquid mixture and stir to form a dough.

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Turn the dough onto a lightly floured work surface and knead lightly about 10 times.

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Divide the dough in half and form each piece into a 6 1 / 2- to 7-inch round disc.

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Cut each round into 6 pie-shaped wedges.

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Carefully pick u.

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Ingredients

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all-purpose flour, dark brown sugar, ground cinnamon, nutmeg, unsalted butter, vanilla extract, pecans, baking powder, salt, ground cardamom, granulated sugar, eggs, heavy cream, raisins, milk