WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. This month, Brian and Lisa feature favorite recipes for winter.
The farmers markets may not be quite as full now that cold weather has settled across the state. But that doesn’t mean North Carolina commodities aren’t readily available. Fresh milk, eggs, pecans, cheese, potatoes, collards and more can still be found at the market. Look for greenhouse-grown strawberries and tomatoes, too. Check out Local Dish for hundreds of recipes featuring North Carolina products. This month, Brian and Lisa feature a breakfast recipe that would be perfect for New Year’s Day, pecan joy scones.
“Who doesn’t love an almond joy?” said Lisa. “But in North Carolina we prefer the pecan to the almond and that’s how this creation came to life. The batter for this scone recipe is a perfect starting point for any scone creation. So try it out with some of your own mix-in ideas.”
- 2 cups all-purpose flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, cold and cut into small pieces
- 3⁄4 cup heavy cream
- 1 large egg
- 3⁄4 cup milk chocolate morsels
- 3⁄4 cup toasted pecans, chopped
- 3⁄4 cup sweetened shredded coconut
Heat oven to 400 degrees. Mix together flour, sugar, baking powder and salt in a large mixing bowl. Using a pastry cutter, cut in the butter until mixture is coarse and crumbly. In a separate bowl, combine heavy cream and egg. Add the wet mixture to the dry mixture until just combined (dough will look crumbly) and then mix in chocolate morsels, pecans and coconut. Place dough on lightly floured surface and pat out gently until dough is about 1-inch thick. Using a pastry cutter, cut out 10 to 12 scones. Place on a greased baking sheet and bake for 16 to 18 minutes, until golden brown. For best baking, rotate cooking sheet in the oven halfway through.