It’s that PCS-hurry-and-use-all-the-ingredients time in the house. Today’s bake was inspired by the lone bag of cinnamon chips and pecans I had in the fridge…and the quarter bag of Nilla wafers that were lurking in the pantry. Yeah, I asked the same question – why do I have a quarter bag of Nilla wafers? Surely I could have fit 13 2/5 wafers in that last batch of banana pudding?!
PCS season is a military phenomenon that involves the periodic packing up of people, pets and possessions (how’s that for an alliteration!).
This experience, though certainly not new to to us, will be different. We won’t be able to pack up any food stuff – even the non-perishable food. So, for the next two months I’ll be getting creative in the kitchen!
Cinnamon-Pecan Crunch Scones
- 3 1/2 c wheat flour
- 1/2 c raw sugar
- 2 T brown sugar
- 1 T + 1/2 t baking powder
- 1 t kosher salt
- 1/2 c crushed All-Bran
- 1/2 c vanilla wafers, roughly chopped
- 1/2 c toasted pecans
- 1-10 oz bag of cinnamon chips
- 2-2 1/2 c heavy cream
- 1 T butter, melted
- 1 t raw sugar
Preheat oven to 400 degrees; prepare two baking sheets with parchment paper and non-stick spray.
In a large bowl, combine flour, sugars, baking powder and salt; mix well. Stir in bran, wafers, pecans and cinnamon chips; add cream, stirring until dough just comes together. Turn out onto a lightly floured surface and give a few turns until no longer sticky. Divide in half. Transfer one part of the dough onto the prepared baking sheet; press into a 10” circle and cut into 8 wedges. Move wedges apart at least one inch. Repeat with the other piece of dough. Brush with melted butter and sprinkle with the raw sugar. Bake 18-20 minutes; allow to cool on wire rack slightly before serving or sharing. They are particularly scrumptious with whipped cinnamon butter!😋 enjoy – v