Butterscotch Pecan Scones
 These butterscotch pecan scones are tender, sweet and rich – almost like giant cookies. Ingredients ⅔ cup pecans ½ cup heavy cream, plus more if necessary 1 large egg 1 teaspoon vanilla extract 2 cups cake flour, spooned into measuring cup and leveled-off (see note on substitution) ½ teaspoon salt 1 tablespoon baking powder 3 tablespoons packed dark brown sugar 6 tablespoons cold unsalted butter, cut into ½-inch pieces ⅔ cup butterscotch chips, best quality such as Guittard Demerara sugar (also called raw sugar or turbinado), for sprinkling ⅔ cup pecans ½ cup heavy cream, plus more if necessary 1 large egg 1 teaspoon vanilla extract 2 cups cake flour, spooned into measuring cup and leveled-off (see note on substitution) ½ teaspoon salt 1 tablespoon baking powder 3 tablespoons packed dark brown sugar 6 tablespoons cold unsalted butter, cut into ½-inch pieces ⅔ cup butterscotch chips, best quality such as Guittard Demerara sugar (also called raw sugar or turbinado), for sprinkling Instructions Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Arrange the pecans in a single layer on the prepared baking sheet. Bake until lightly toasted and fragrant, about 4 minutes. Slide the parchment off of the hot baking sheet and let the pecans cool on the countertop. When the pecans are cool enough to handle, coarsely chop them and set aside. Place the parchment back on the baking sheet. In a small bowl, whisk together the heavy cream, egg and vanilla. Set aside. In a large bowl, mix together the flour, salt, baking powder and brown sugar (use your fingers to rub the brown sugar into the mixture until no lumps remain). Add the pieces of butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the butterscotch chips and pecans. Make a well in the center of the dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky, almost like chocolate chip cookie dough. If it seems dry, add more cream little by little (no more than 2 tablespoons should be necessary). Dust a clean, dry work surface with flour. Place the sticky dough on top and dust the top of the dough with a little flour as well. Knead gently a few times until the dough comes together into a ball. (Sprinkle lightly with more flour as needed so that the dough doesn't stick.) Press the dough into a circle about 1-inch high, then cut into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing evenly apart, and then sprinkle each one with about ½ teaspoon of Demerara sugar. Bake for 14 to 16 minutes, until lightly golden and firm to the touch. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. The scones are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container at room temperature for up to three days. Note: If you don't have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch. Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Arrange the pecans in a single layer on the prepared baking sheet. Bake until lightly toasted and fragrant, about 4 minutes. Slide the parchment off of the hot baking sheet and let the pecans cool on the countertop. When the pecans are cool enough to handle, coarsely chop them and set aside. Place the parchment back on the baking sheet. In a small bowl, whisk together the heavy cream, egg and vanilla. Set aside. In a large bowl, mix together the flour, salt, baking powder and brown sugar (use your fingers to rub the brown sugar into the mixture until no lumps remain). Add the pieces of butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the butterscotch chips and pecans. Make a well in the center of the dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky, almost like chocolate chip cookie dough. If it seems dry, add more cream little by little (no more than 2 tablespoons should be necessary). Dust a clean, dry work surface with flour. Place the sticky dough on top and dust the top of the dough with a little flour as well. Knead gently a few times until the dough comes together into a ball. (Sprinkle lightly with more flour as needed so that the dough doesn't stick.) Press the dough into a circle about 1-inch high, then cut into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing evenly apart, and then sprinkle each one with about ½ teaspoon of Demerara sugar. Bake for 14 to 16 minutes, until lightly golden and firm to the touch. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. The scones are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container at room temperature for up to three days. Note: If you don't have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch. Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking. Nutrition Information Powered by Serving size: 1 scone Calories: 409 Fat: 24 g Saturated fat: 12 g Carbohydrates: 45 g Sugar: 17 g Fiber: 1 g Protein: 5 g Sodium: 222 mg Cholesterol: 63 mg Serving size: 1 scone Calories: 409 Fat: 24 g Saturated fat: 12 g Carbohydrates: 45 g Sugar: 17 g Fiber: 1 g Protein: 5 g Sodium: 222 mg Cholesterol: 63 mg