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Recipe Detail Page
Gruyère and Pecan Mini-Scones
Autumn 2013
This recipe was selected as one of our Editor's favourites in our 20th Anniversary Autumn 2013 issue. The recipe originally appeared in the Winter 2009 issue.
These tiny scones are full of pecans and chewy with appetizing browned bits of strong cheese.
Makes 16 mini-scones
1 cup (250 mL) all-purpose flour
1½ tsp (7 mL) baking powder
½ tsp (2 mL) salt
2 tbsp (25 mL) cold butter
½ cup (125 mL) grated Gruyère or Emmenthal
½ cup (125 mL) chopped pecans
2 tbsp (25 mL) chopped fresh parsley
½ cup (125 mL) milk
1 egg, lightly beaten
1 Adjust rack to above oven centre; preheat to 450°F (230°C).
2 Line a large baking sheet with parchment paper or coat with cooking spray.
3 Stir flour with baking powder and salt. Grate cold butter into flour or use a pastry blender to cut in butter until only small bits are visible. Add cheese, nuts and parsley; toss until evenly distributed. Mix in milk; stir until soft dough forms.
4 Turn out dough onto floured board and divide in half. Knead each half 2 to 3 times; then pat out with floured hands into rounds about ¾ inch (2 cm) thick. Cut each round crosswise into 8 wedges; brush or rub tops with egg. Place scones on baking sheet about 1 inch (2.5 cm) apart.
5 Bake above oven centre for 8 to 10 minutes or until lightly golden. Serve warm or at room temperature. (To make ahead, cool completely and freeze in an airtight freezer bag. Reheat from frozen, uncovered, in a 350°F (180°C) for 10 minutes or until thoroughly warmed.)
Makes 16 mini-scones
