Coffee Cake Scones With Pecan Streusel Crunch Recipe

Ingredients

• 1/2 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1/2 cup firmly packed dark brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 5 tablespoons cold unsalted butter, cubed
• 1 teaspoon vanilla extract
• 1/3 cup chopped pecans
• 4 cups all-purpose flour
• 5 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons ground cinnamon
• 1 1/2 teaspoons freshly grated nutmeg
• 1/2 teaspoon ground cardamom
• 12 tablespoons cold unsalted butter, cubed
• 1/2 cup granulated sugar
• 4 large eggs
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• 3/4 cup raisins
• 2 tablespoons milk, for brushing the unbaked scones

Instructions

1. Preheat your oven to 400°F and prepare two cookie sheets or rimmed baking sheets.
2. In a medium mixing bowl, combine 1/2 cup all-purpose flour, 1/2 cup firmly packed dark brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon freshly grated nutmeg.
3. Add 5 tablespoons of cold unsalted butter, cubed, along with 1 teaspoon of vanilla extract and 1/3 cup chopped pecans.
4. Using a pastry blender, cut the butter into the mixture until it’s reduced to small bits; then crumble it between your fingertips until it forms moist lumps and set aside.
5. In a large mixing bowl, whisk together 4 cups all-purpose flour, 5 1/2 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons ground cinnamon, 1 1/2 teaspoons freshly grated nutmeg, and 1/2 teaspoon ground cardamom.
6. Drop in 12 tablespoons of cold unsalted butter, cubed, and cut it into the flour mixture until it resembles large pearls. Stir in 1/2 cup granulated sugar.
7. Add 4 large eggs, 1 cup heavy cream, and 1 tablespoon of vanilla extract to the flour mixture, then stir in 3/4 cup raisins to form a dough.
8. Turn the dough onto a lightly floured work surface and knead it softly about 10 times; divide the dough in half and shape each piece into a round disc, roughly 6 1/2 to 7 inches wide.
9. Cut each round into 6 pie-shaped wedges and gently pick up each scone. Brush the top with a bit of milk and press a generous handful of the streusel mixture on top.
10. Transfer the scones to the prepared baking sheets, spacing them about 2 1/2 inches apart, and bake for 17 to 18 minutes until they are golden and set.
11. Cool the scones on the baking sheet for a minute before transferring them to a cooling rack. Serve them warm or allow them to cool completely; store in an airtight container for up to 3 days or freeze for later enjoyment.