Pecan Scone Bread

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Pecan Scone Bread

4 c all purpose flour

2/3 c brown sugar

4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/4 c Saco Buttermilk Blend (optional)

1 c unsalted butter

1 c finely ground pecans

1 egg

1 1/2 tsp vanilla

1 c (or more) cream or milk

Topping:

1/2 cup chopped pecans

2 tablespoons unsalted butter - melted

2 tablespoons brown sugar

Preheat oven to 400 F. Lightly grease a 9x5 inch loaf pan or a 9 inch round pan and line bottom with parchment paper. Place dry ingredients in a food processor. Cut in butter to make a coarse, even mixture. Add nuts. Turn out into a large bowl and stir in egg, vanilla and milk. Spoon into prepared pan. Drizzle on butter and garnish with nuts and brown sugar. Place in oven and reduce heat to 350 F. after 15 minutes. Bake until lightly browned (25-30 minutes).

Recipe featured in Bread Daily on 10/15/01.


	\| home \| back to Recipes \| Pecan Scone Bread 4 c all purpose flour 2/3 c brown sugar 4 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 1/4 c Saco Buttermilk Blend (optional) 1 c unsalted butter 1 c finely ground pecans 1 egg 1 1/2 tsp vanilla 1 c (or more) cream or milk Topping: 1/2 cup chopped pecans 2 tablespoons unsalted butter - melted 2 tablespoons brown sugar Preheat oven to 400 F. Lightly grease a 9x5 inch loaf pan or a 9 inch round pan and line bottom with parchment paper. Place dry ingredients in a food processor. Cut in butter to make a coarse, even mixture. Add nuts. Turn out into a large bowl and stir in egg, vanilla and milk. Spoon into prepared pan. Drizzle on butter and garnish with nuts and brown sugar. Place in oven and reduce heat to 350 F. after 15 minutes. Bake until lightly browned (25-30 minutes). Recipe featured in Bread Daily on 10/15/01.