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When it comes to scones, pastry chef Erin McDowell doesn’t mess around. Take these pecan pie scones: They’re hefty, buttery and mega flaky, thanks to layers of real pie crust folded into the dough.
“The scone dough is studded with big chunks of pecans and pieces of sugary baked pie dough,” explains the author of The Fearless Baker. “But the real key is the easy-to-make caramel that you sandwich in the center of the dough before slicing. It gets gooey in the oven and brings the whole thing to another level.”
Breakfast or dessert? We’ll let you be the judge.
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