Make your favorite coffeehouse treats at home! These tasty scones get their rich, nutty crunch from our Candied Pecans, balanced with a citrusy zip from a sweet lemon drizzle. Enjoy these scones for breakfast with your morning coffee or as an afternoon snack alongside a hot cup of Earl Grey tea.

Scones:

• 2 cups All-purpose flour
• 1/2 cup granulated sugar, plus more for topping
• 1/2 teaspoon salt
• 2 and 1/2 teaspoons baking powder
• 1/2 cup (1 stick; 115g) unsalted butter, cubed and chilled
• 1/2 cup (120ml) heavy cream plus 2 Tbsp for brushing
• 1 egg
• 2 teaspoons vanilla extract
• 1.5 cups Santé Candied Pecans, roughly chopped

Lemon Drizzle:

• 2 lemons, juiced (about 1/4 cup)
• 3 cups powdered sugar
• 4 tablespoons butter, melted

Directions:

1. Sift and combine flour, sugar, salt, and baking powder in a large bowl. Add very cold butter to the flour mixture. Combine with a pastry cutter until the mixture resembles pea-sized crumbles. Place the bowl in the refrigerator to keep chilled while moving on to the next step.
2. In a liquid measuring cup, whisk 1/2 cup heavy cream, egg, and vanilla extract together. 
3. Add liquids and chopped Candied Pecans to the chilled flour mixture. Combine with a wooden spoon until all ingredients are just moistened. Do not over mix. 
4. On a floured counter and using your hands, work the dough into a round ball. Mixture will be crumbly, but it will come together. Flatten into an 8-inch disc. Using a sharp knife, cut the disc into 8 equal pieces. Place scones on a baking sheet lined with parchment paper. Refrigerate the tray for 15-30 minutes. Meanwhile, preheat oven to 400°F.
5. Brush scones with remaining heavy cream. Generously sprinkle the tops with sugar. Bake for 20-24 minutes or until golden brown. Place baked scones on a cooling rack and make lemon drizzle. 
6. In a medium bowl, combine lemon juice, powdered sugar, and butter. Mix until smooth. 
7. Once scones are cool to the touch, drizzle the lemon icing over each scone. Let icing harden at room temperature.