• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Canela and Aniseed Scones

    These little scone-like breads are a specialty of small towns in Nuevo León, Mexico. Flavored with canela and aniseed, they make a perfect pairing for that afternoon cafecito.


    Ingredients
    For the Infusion
    3/4
    cup
    whole milk
    1
    stick
    Mexican canela
    1
    tablespoon
    aniseed
    For the Scones
    3 1/3
    cups
    all purpose flour
    2
    tablespoons
    baking powder
    1/8
    teaspoon
    kosher salt
    1
    tablespoon
    ground Mexican canela
    1/2
    tablespoon
    aniseed
    1 1/3
    cups
    grated piloncillo
    1/2
    cup
    unsalted butter, at room temperature
    1/2
    cup
    shortening, at room temperature
    2
    large eggs, lightly beaten
    1/2
    cup
    chopped pecans
    For the Garnish
    *
    pecan halves
    1/2
    cup
    grated piloncillo
    Directions
    Preheat oven to 350°F.
    Make the infusion: in small saucepan, place milk, stick Mexican canela and aniseed. Bring to a boil and turn heat off. Let steep for 10 minutes and then strain into a glass measuring cup. Let cool completely. Set aside.
    Make scones: In large bowl, mix flour, baking powder, salt, ground canela, and aniseed. Whisk to make sure all ingredients are evenly distributed. Add butter and shortening and using a pastry cutter, distribute fat evenly into flour mixture until it resembles coarse meal.
    Make a well in centre and add eggs and mix well with a fork. Start adding milk infusion a bit at a time, using only what’s necessary to achieve a manageable dough that does not stick to the sides of the bowl. You may only use 1/2 cup of the milk infusion.
    Divide dough into 8 portions and pat into rounds that are 3/4” thick. Place on parchment-covered baking trays. Decorate with pecan halves and sprinkle each semita with 1 tablespoon grated piloncillo.

    The base number of servings for this recipe is 8
    OK

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