Tuesday, 6 December 2016
Pecan Swirls - Bakemas Day 6
Quick recipes seem to be my go to at the moment and you can have these ready to eat in 30 minutes or less. I mean it is December, peoples to-do lists get significantly longer and the time literally disappears, don't we all need a few more quick recipes in our lives? 'Tis the season to rush around like a headless lunatic, but a headless lunatic with a pecan swirl in their hand that only took 30 minutes to makes is significantly happier!
Scones are probably one of my favourite things to add whistles and bells to. I feel like a lot of people think scones are boring and dry, obviously they’re quite a British thing and we’re all about the jam and cream over here but you can do so much with a scone mixture. I go through phases where I’ll try and put every flavour I can think of in a scone and they’re pretty much all my favourite, I could probably fill a book I test so many scone recipes.
Anyway, a few years ago I made cinnamon bun scones, it’s quite an old post, one of my friends mentions she’s made them every now and then but it was only when my mum was craving cinnamon buns and I whipped up a batch that I realised just how dang good they are. So naturally now I want to put everything into a swirly scone not just a normal one....pecans are my favourite nuts; this was just inevitable.
If I dictated the Christmas food these would be mandatory for breakfast, pecan swirls and coffee by the Christmas tree in pj’s seems pretty dang perfect to me, not that we really need more food on Christmas day. Or maybe Christmas eve watching a Christmas film in pj’s ...I can see a running theme here. Honestly, I’d suggest these for any occasion because when is a pecan swirl not a good idea. I will warn you though, this recipe is a bit like opening a can of worms, I make it once then I need a constant supply of them for at least a week.
You will need
225g/8oz/ self raising flour
1 tsp baking powder
25g/1oz/ caster sugar
100ml/½ cup milk, I use almond but any will work
1 1/2 tsp vanilla extract
For the filling
70g light muscovado sugar
A handful of pecans, chopped
For the icing
½ tbsp water/milk
5 tbsp icing sugar
A drop of vanilla extract
Preheat the oven to 220C/425F/Gas mark 7
Sift the flour and baking powder into a bowl, add the butter/marg and rub with your finger tips until it resembles fine breadcrumbs then stir in the sugar.
Mix the milk and vanilla extract together then add enough milk to make a soft dough.
Turn on to a floured surface and knead very lightly.
Melt the butter or margarine for the filling then mix in the sugar.
Roll the dough out into a large rectangle, spread the filling on top then sprinkle on the pecan pieces. Roll the dough up like you would when making cinnamon buns then slice the dough roughly 1 inch thick.
Place on a lined baking tray and bake in a preheated oven for 10-12 minutes or until well risen and golden. Leave to cool on the baking tray.
While the buns are cooling mix together the water, icing sugar and vanilla. Once the buns are cool drizzle on the icing sugar and serve.