Pecan Pie Scones

 Ingredients

PIE CRUST

·       1 single-crust pie crust

·       Egg wash, as needed

·       Turbinado sugar, as needed

 

CARAMEL FILLING

·       ½ cup (1stick) butter

·       1 cup brown sugar

·       1/3 cup heavy cream

·       1/2 tsp vanilla flavoring

·       salt

 

SCONES

·       2¾ cups all-purpose flour

·       ½ cup dark brown sugar

·       1 tablespoon baking powder

·       ¾ teaspoon fine sea salt

·       1 stick cold butter, cut into ½-inch cubes

·       ¾ cup cream, plus more for brushing

·       1 teaspoon pure vanilla extract

·       1 cup pecans, roughly chopped

·       Turbinado sugar, as needed for finishing

 

Directions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

MAKE THE PIE CRUST: 

Roll out the pie crust on a lightly floured surface to ¼ inch thick.

Transfer to the baking sheet, brush evenly with egg wash and sprinkle generously with turbinado sugar.

 

Dock the pastry all over with a fork.

Place another piece of parchment on top of the dough, then place a second baking sheet on top of the parchment.

Bake until the pastry is evenly golden brown (15 minutes). Cool completely.

 

MAKE THE CARAMEL FILLING: 

Heat the brown sugar, cream, butter, vanilla and salt over medium-low heat.

Bring to a simmer and cook, stirring constantly, until the mixture thickens, (3 minutes).

Cool to room temperature.

 

MAKE THE SCONES: 

Line the baking sheet with a fresh piece of parchment.

Whisk together the flour, brown sugar, baking powder and salt.

Add the butter and toss so that each cube is coated well with flour.

 

Cut the butter into the flour until it’s about the size of peas.

Add the cream and vanilla and mix to combine.

Crumble the pie crust over the dough along with the pecans. Mix gently to combine.

 

Divide the dough into two even pieces.

On a lightly floured surface, pat half the dough into a circle about ½ inch thick.

Spread the cooled caramel sauce onto the center of the dough, leaving about ½ inch uncovered all the way around.

 

Pat out the second piece of dough to ½ inch thick and gently place on top of the caramel sauce.

Press around the edge to seal. Chill for 15 minutes.

 

Cut the dough into 8 even triangles and transfer to the prepared baking sheet.

Brush the surface of each scone with cream and garnish with turbinado sugar.

Bake until the scones are evenly golden brown (17 to 20 minutes).

Cool at least 12 minutes before serving.