Cinnamon Pecan Scones with Honey Cream

Ingredients:

• Honey Cream:
• 1/2 cup sour cream
• 2 Tbsp honey
• 1 Tbsp brown sugar
• 1/2 tsp. ground cinnamon
• 1/8 tsp. salt
• Cinnamon Pecan Scones:
• 2 cups all-purpose flour
• 3 Tbsp granulated sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 3/4 tsp. ground cinnamon
• 5 Tbsp unsalted butter, cut into small pieces
• 1 cup roughly chopped pecans
• 1 large egg yolk
• 1 cup sour cream
• 1 tsp. vanilla extract
• 1 egg
• 1 tsp water
• cinnamon-sugar
• 2 Tbsp chopped pecans, optional

Instructions:

1. Honey Cream:

2. In a medium bowl combine all Honey Cream ingredients and mix until combined. Refrigerate until ready to serve.

3. Scones:

4. Preheat oven to 425°F.

5. In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and cinnamon. Using a pastry blender cut butter into flour mixture until it resembles coarse crumbs. Stir in 1 cup roughly chopped pecans

6. In a medium bowl combine egg yolk, sour cream, and vanilla extract. Pour into dry ingredients and mix just until combined; dough will be sticky. Knead dough on a floured work surface for 10 turns. Cut dough in half and form each half into 2 balls.

7. On a floured surface pat each ball into into a circle and a 3/4-inch thickness. Cut each circle into 6 wedges. Place wedges on ungreased baking sheet and bake for 10-12 minutes, or until light golden brown. Serve with warm honey cream and sprinkle on additional 2 Tbsp chopped pecans, if desired.