These raspberry and pecan scones aren’t your normal British scones. They take inspiration from America where scones are seldom plain. These ones come packed with pecans, maple syrup and raspberries. A British scone normally has caster sugar in it but these have demerara, both in the mixture and then scattered on top. The demerara sugar brings it’s molasses flavour and crunch to the top of the scone.
Raspberry and pecan scones are bigger than your normal British scone, less neat, more rustic looking. This all means that my Mum doubted they were scones at all. She was right, they aren’t British scones, but that didn’t stop her wolfing one down. “Wow, what a rich raspberry flavour and I love that crunchy top” she said.
Sitting here writing about these raspberry and pecan beauties makes me want to get my apron out again. They are just that good – comforting and homey, they feel healthy too. (I’m not sure about the health bit, but hey they have lots of fruit and nuts in them. We’ll gloss over the sugar and maple syrup!) If you are feeling like a super treat beyond what I have described, then open up your scone and smother with clotted cream (créme faîche works well too) and raspberry jam. Now that is AMAZING!
For help on the mysteries of successful baking, see my post “Eight tips for baking perfect scones.”Print
Raspberry and pecan scones
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 scones
- 275g/9¾oz self-raising flour, plus more for dusting
- ¼ tsp salt
- 1¼ tsp baking powder
- 75g/2½oz ground almonds
- 85g/3oz butter, cut into cubes
- 100g/3½oz demerara sugar
- 100g/3½oz pecans, roughly chopped
- 150g/5¼oz fresh or frozen raspberries
- 50ml maple syrup
- 125ml milk
- ⅛ tsp lemon juice
- beaten egg, to glaze
- demerara sugar to decorate
- Preheat the oven to 220C/ 200C fan /428F/Gas mark 7, putting a baking tray in the oven to preheat as well.
- Sieve the flour, salt, baking powder into a large bowl and mix in the ground almonds. Add the butter and rub it in until the mixture resembles breadcrumbs. Alternatively, use a food processor and mix until the butter has disappeared.
- Mix in the sugar, pecans and raspberries. Add the lemon juice to the milk and then add this and the maple syrup to the flour mixture. Stir quickly with a knife and then use your hands to make a dough ball. Scatter a little flour over a work surface and shape the dough with your hands or a rolling pin so that it is 2.5cm/1” thick. To make triangular scones, make a circle with the dough and cut it into 1/8th like a cake. Or use a floured 5cm/2” wide smooth cutter to cut out circular scones. Brush the tops of the scones with the beaten egg and then finish with demerara sugar.
- Place the dough scones directly on the preheated baking tray and immediately return to the oven. Bake for 15-20 minutes until a skewer comes out clean. Leave for a few minutes on the baking tray before transferring to a cooling rack. Serve by themselves or with clotted cream, créme faîche and jam.
Honey could replace the maple syrup.
Left over ingredients? Have a look at these other recipes:
Raspberry and orange jellies with vanilla ice cream
Apricot, raspberry and pistachio cake – the perfect gift for Mother’s day
Chocolate, raspberry and blackberry tart
Summer fruits amaretti and Greek yoghurt
Raspberry, walnut and chocolate brownies
Clementine, raspberry and caramel pudding
Maple, cranberry and pecan muesli bars