I think I might have a problem.  A scone problem. Currently there are 7 different types of scones in my freezer, and I have variety to satisfy any particular craving on any particular day. The thing I like about them is how well they reheat. It takes away all of the worry about trying to finish them before they go bad because you can just individually wrap them and store them in the freezer. This latest recipe filled a niche I didn’t have yet, and that is the pecans. It adds an earthiness that I enjoy and it pairs really nicely with the apple. I toasted my pecans before mixing them into the batch but that is an entirely optional step.

• 2 1/3 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup butter, preferably frozen
• 1/2 large apple, pealed and chopped into small pieces
• 1/2 cup pecans, chopped, toasted
• 1/2 cup heavy cream
• cinnamon sugar for sprinkling

Preheat oven to 425. In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Grate your frozen butter with a box cheese grater, then mix into the dry ingredients. Add the chopped apples and pecans, stir. Pour in the heavy cream, and stir until incorporated. Once the dough comes together, form into a circle, sprinkle with cinnamon and sugar, then cut into 8 pieces and place on a baking sheet lined with parchment paper. Place in the oven and bake for 15-18 minutes or until browned. If you want,  you can mix together half a cup of powdered sugar with two tablespoons of milk to form a glaze and drizzle over the cooked scones.