Mini Apple-Pecan Scones

I made this recipe to take to a fellowship we had at BSF. I'd never tried it, and it turned out well, so I thought I'd share it. The original recipe comes from How to Cook Everything by Mark Bittman. I altered the basic recipe to include diced fuji apples, pecans, and cinnamon, and then cut them out with a baby food jar to make them mini. These aren't very sweet, more like a biscuit than a breakfast pastry, which I liked.



1 1/2 cups white bread flour
1/2 cup whole wheat flour
1 scant teaspoon salt
4 teaspoons baking powder
2 T. sugar, plus a little extra for sprinkling the tops
1 teaspoon cinnamon
5 T. cold butter, cut into tiny pieces
2 eggs
3/4 cup heavy cream
1/2 cup peeled, diced apples
1/2 cup toasted pecans
1 more egg, beaten with 1 T. water

Preheat oven to 450 degrees. Mix the dry ingredients together in a bowl, and then thoroughly cut in the butter. Beat two eggs with the cream, and then add to the dry ingredients, stirring just until all is moistened. Stir in the apples and pecans. If the dough is sticky, don't worry. Press the dough into a 3/4 inch-thick rectangle on a very lightly floured surface, and then use a 1 1/2 to 2 inch diameter cookie cutter (or substitute) to cut out your scones. Place them on an ungreased cookie sheet and brush with beaten egg/water. Sprinkle with sugar. Bake for 7 to 9 minutes, until a beautiful golden brown. Makes about 40 mini scones. Serve as soon as possible.

You could do just about anything with this recipe, taking out the apples, pecans, and cinnamon and adding your own creative mix. Enjoy and have fun experimenting!