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Strawberry Pecan Scones

Strawberry Pecan Scones
Christopher Mohs


What can I say, I LOVE SCONES! And I’ve been on a quest for a few months to develop the perfect easy to manipulate recipe. You may remember the delicious Pumpkin Scones from when I started this quest. Now I’ve developed a more basic scone recipe that allows for a twist of creativity.

In this particular recipe I’ve used diced strawberries and pecans. The other ingredients you can play with here are the lemon zest (although I think it adds a freshness you never really want to loose) and my Crumble Spice (although as my partner’s mom always says – “Crumble Spice makes everything better”).

I was a bit apprehensive when I started this journey into the world of scones, but I quickly discovered that they are actually super easy! The key is to NOT over mix things. Just allow the ingredients to come together slowly and stop stirring, mixing and kneading just as the ingredients of that particular step come together.

So what’s next? Try this recipe for yourself and by all means – get creative! Try switching out the strawberries for bananas perhaps, or mixed berries, chocolate chips and whatever combination you choose. You could also get a little nutty and change it up with walnuts, hazelnuts or maybe even almonds. Whatever you choose, do share with us on Instagram (@christophermohs), Facebook and Twitter (@christophermohs). I can’t wait to see what you come up with.


2 cups All-Purpose Flour (+2-4 tbsp for rolling out dough)
1/4 cup Dark Brown Sugar
1/4 cup Granulated Sugar
1 tbsp Baking Powder
1 tsp Crumble Spice Artisan Blend
1/2 cup Salted Butter (cold)
1 Extra Large Egg
1/2 cup Sour Cream
1 tsp Vanilla Extract
1 cup Diced Strawberries
1 tbsp Lemon Zest
1/2 cup Chopped Pecans

For Icing:
1 cup Confectioners Sugar
1/2 tsp Crumble Spice Artisan Blend
3-4 tbsp Milk or Heavy Cream
1 drop Red Food Coloring (optional)


Preheat oven to 400 degrees F.  In a large mixing bowl, whisk together flour, sugars, baking powder and Crumble Spice Artisan Blend. Next, dice butter into 1/4 inch cubes and add to the flour mixture. Using a fork, mix and press the butter until it starts to incorporate (you can also get your hands dirty by pressing the mixture together until its well incorporated with just a few butter pieces remaining about the size of small peas).

In a separate bowl, mix together egg, sour cream, and vanilla extract. Then pour into the flour and butter mixture and stir until incorporated, next fold in chopped strawberries, pecans and lemon zest. Flour a work surface and roll out your dough and dust the top as well.  Gently knead a couple times to bring the dough together and then press out into a 6 inch wide 1/4-1/2 inch thick rectangular shape. Cut down the middle length-wise and then proceed to cut the dough into triangles and place about 1-2 inches apart on a parchment lined baking sheet.

Bake for 18 minutes at 400 degrees and then allow to cool. For the icing, mix together confectioners sugar, Crumble Spice Artisan Blend and add milk or cream until you reach the desired consistency (just slightly thicker than pancake batter). Add food coloring to achieve a nice pink icing color if you’d like.  When cooled, ice each scone and allow to set.

These will keep for a few days so be sure to enjoy these scones before you head to the office as a nice breakfast treat.