• Ingredients: 18
  • Serves: 6

Molasses-glazed pecan scones with whipping cream, powdered sugar, mild-flavored molasses.


Lemon curd

  • 1 1/3 cups sugar
  • 3/4 cup unsalted butter, cut into 1/2-inch cubes
  • 2/3 cup fresh lemon juice
  • 1 tbsp. grated lemon peel
  • 1/8 tsp. salt
  • 5 large eggs, beaten to blend

Lemon syrup


  • 1 12-ounce purchased lb. cake, cut into 1-inch cubes

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce


  1. Step 1 Position rack in center of oven and preheat to 400°F. Combine flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in large bowl; whisk to blend.

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  2. Step 2 Add 6 tablespoons butter; using fingertips, rub in until butter is reduced to pea-size pieces. Mix in pecans.

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  3. Step 3 Whisk buttermilk, egg yolks, and extract in medium bowl. Add to flour mixture. Toss with fork until dough comes together in moist clumps.
  4. Step 4 Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut into 6 wedges.

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  5. Step 5 Arrange wedges 1 inch apart on ungreased baking sheet. Bake until tester inserted into center comes out clean, about 16 minutes; transfer to rack.
  6. Step 6 Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, and cream in heavy small saucepan over low heat until sugar dissolves.

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  7. Step 7 Remove pan from heat. Whisk in powdered sugar and molasses. Spread glaze over warm scones. Let stand until glaze sets, at least 30 minutes.

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