Whip up a batch of these Scottish-born biscuits for breakfast.
Mastering the perfect scone texture can be a little tricky though.
A crucial step in nailing the nostalgic flavor of these scones is how we prepare thepecans.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Melt 1 tablespoon of the butter in a medium skillet over medium.
Add pecans; cook, stirring occasionally, until nuts are toasted and fragrant, 2 to 3 minutes.
Remove from heat, and transfer to a plate.
Sprinkle pecans with 1/8 teaspoon each of the granulated sugar and the salt.
Turn dough out onto a lightly floured surface; shape into a 6-inch-diameter disk about 3/4 inch thick.
Use a sharp knife to cut disk into 6 wedges.
Arrange wedges about 1/2 inch apart on a small rimmed baking sheet lined with parchment paper.
Chill, uncovered, 20 minutes, or cover and chill for up to 12 hours.
Lightly brush tops of scones with 1 tablespoon of the cream.
Bake in preheated oven until golden brown and edges are crisp, 18 to 20 minutes.
Let cool on baking sheet 5 minutes.
Drizzle icing over warm scones, and sprinkle with the remaining 1/4 cup toasted pecans.
