Vanilla Strawberry Jam…..and orange scones

It’s almost spring, kind of a pre-spring really. I say this because Sprouts had quarts of strawbabies for 97 cents, and I was all over that. But…..although they were red, they were not really flavorful or sweet. So, what to do with a ton of non-optimal berries?

Then I remembered this awesome book I checked out from the library about small-batch canning, Food in Jars. I’d checked it out to read while planning a fig-onion-jam-making party, only it’s winter and the onions are all shite and not yet worthy of jam making. That mother is still totally happening, but once the onions are fat and sweet and not stringy and hot. But I digress. So, strawberry jam was now on the agenda. Last time I made it, I added some vanilla and it was awesome. So, there we go – I now had a plan.

I did this granny-style, 1:1 by weight fruit to sugar. Plus a 3″ piece of already scraped vanilla pod.

It is really yummy, but quite sweet. And a little heavy on the vanilla (I guess I was expecting a miracle and the cooking to make the berries have more berry-ness?). This is the kind of jam for crostatas, or afternoon tea, or sandwiched in a white layer cake. We had it with some orange scones (the usual recipe, with the zest of half an orange added, and just a little egg wash and sparkle sugar on top.)

This was a fun Friday morning off project, only took a couple of hours. If you’ve never canned before, I can highly recommend Marisa McClellan’s book, or The Spruce has a great visual beginner’s guide. It’s not hard, but there are some safety bits that are essential.

Ok – Here’s the recipe for Vanilla Strawberry Jammy Jams

2 pounds fresh strawberries; washed, stemmed, cut in half
2 pounds sugar
3″ piece of vanilla bean pod that’s already had its seeds scraped out. (or a one-inch piece of whole pod)

In a big stock pot on a very low flame, mix the berries and sugar. Use a potato masher to smoosh it up. Toss in the vanilla bean pod. Check on it and stir it every ten minutes or so at the beginning to make sure the sugar isn’t burning. Once it’s liquidy, let it barely bubble away for about two hours, then start to stir it every 15 minutes or so, again to make sure the bottom doesn’t scorch. When it sheets on a spoon, it’s ready (What the hell does that mean? Read on, baby!) At that point you can can it in a water bath, or put it in to freezer jam jars. Or just refrigerator jars. With all that sugar, it’ll stay good for quite a long while. Take some to the neighbors – mine loved it!

I’ll post about those scones later; I tried a Nigella trick and tossed the dough in the freezer for 20 minutes before cutting the dough. THAT was amazeballs and I am definitely doing THAT again.

Ok, go make some jam. It’s easy.

Coconut Almond Tart

Coconut Almond Tart
GF and deelish, betches.

I was scrolling through some of my old Pinterest boards, and saw this French Coconut Pie recipe I’d saved a long time ago. My my, but it just looked so damn delish – crunchy sugary top with a buttery chewy coconut filling. It had a LOT of sugar, though, so I cut it by a third in this version. I’ve been wanting to try a tart with a gluten-free crust, too, since one of my favorite ladies at the office can’t have wheat (like, seriously, an illness not a fad diet thing), and I want her to be included in the goodies. I had some almond flour in the pantry, and found a decent recipe to riff over at Craftsy.

Ok, so this is insanely rich. When I made it I decided to use a 4”x13” tart pan instead of the 9” round, so I had about ¾ c. filling left over. Which of course I baked in silicone cupcake cups because *hello*, pie filling, and that meant we could taste it and still get pictures of a whole tart. Win/win! I gave himself a taste of the filling and he says, “Oh. Ok. Don’t make this again.” Now, in husband-speak that means if you make this I will want to eat the whole damn pie so please save me from myself. (Oh, I *do* love this man, is he not the best??) The thing that surprised me the most was how yellow the filling is; but, with three eggs and half a cup of butter it makes sense.

The crust if very fragile once baked (look at one corner that crumbled as I removed the tart from the pan.) I’ll be looking for a different one to try. But it’s tasty.

2 c. almond flour
½ c. GF AP flour
¼ tsp. salt
½ c. butter

3 eggs
1 c. sugar
¼ tsp. salt
1 tsp. vanilla
1 c. shredded coconut
1 Tbsp. white vinegar
½ c. butter

Preheat oven to 350*.
In the food processor, whir briefly to combine:
2 c. almond flour
½ c. GF AP flour
¼ tsp. salt
8 Tbsp. butter (a stick, cut up),
and pulse until it looks like soft cookie dough.
Smoosh this out and up the sides your tart pan until it is an even width and looks like a pie crust. It helps to oil your hands before you start; this stuff is sticky. (And – this could be a good job for house munchkins.)
Parbake it for 10 mins.

Meanwhile, make the filling.
Melt ½ c. unsalted butter, set aside.

In your mixer bowl (whisk attachment), beat on med-high until lemon-colored and fluffy (about a minute):
3 eggs
1 c. sugar
¼ tsp. salt
1 tsp. vanilla

Add to the mixer:
1 c. shredded coconut
1 Tbsp. white vinegar
and the melted butter.
Whip on med-high for another minute.

Take the par-baked shell out of the oven, pour in the filling and put it back in for about 50-60 minutes. When is it done? It will be puffy and golden and not jiggle when you jostle the pan. (Mine was done in 40 because it was smaller and narrower than the 9” round.)

This begs for a pineapple compote or a Kahlua ganache with some whipped cream and a macamademia praline sprinkle. But, ya know, I’m trying to simplify and whatnot.

Enjoy. I’m not going to calculate the nutritional value on this one – come one, you can tell it’s a fat-laden sugar bomb of indulgence. Just have a small piece and then walk an extra mile tomorrow.

Share if you try it!!!

Post Script on the crust – it firmed up a tidge over night. My favorite office lady told me to go 50/50 with the almond flour and GF flour, and add a tiny bit of binder – I have guar gum. So, I’ll try that next time. The office folks all enjoyed the tart, or at least said they did. Yeah!

Moroccan Chickpea Stew

Soup. Dammit but I love soup. You get so much for so very little…..

I organized a Stone Soup at the office back in early December, and my department-mates loved it so much, we’ve got an informal ‘Soup Wednesday’ going. One of the gals left her crockpot in the kitchen, and each week someone says, “hey, let’s do such and such this week” – and away we go! Wednesdays are an insane day in my profession, and typically we can’t even get a lunch hour – so this has become quite the awesome tradition. But I digress…..

I was a-Googlin’ for something different and interesting to make next week, and stumbled across the idea of a chickpea soup with Moroccan spices. So, I cobbled together what I liked about all the recipes and what I knew I had on-hand, and gave this a shot for a Friday dinner. Oh, is this good. So, so good. It was maybe 10 minutes of actual work, and about 40 to simmer. The house smelled incredible. And on a chilly night, the warmth of the soup with that gorgeous combination of smoked paprika, cumin and cinnamon? Pure heaven. Make this right now – you prolly have the ingredients in the pantry. I even used my cheap-o Trader Joe’s smoked paprika, not the good Spanish stuff. If you don’t have that, just use regular (sweet) paprika.

I drizzled mine with extra-virgin olive oil, Himself did a dollop of plain Greek yogurt and some cilantro. Some grilled Greek-style pita or a sliced baguette would go superbly with this.

Enjoy! I’m serious – go make this right now. I’m going to try it in the crockpot next Wednesday at the office – wish me luck!

Moroccan Chickpea Stew
Serves 2 seriously hungry people, or not-so-hungry plus leftovers

In your soup pot, saute:
2 Tbsp. olive oil
¼ white onion, diced
3-4 celery ribs, in soup-sized chunks
3-4 carrots, in soup-sized chunks
After a couple minutes, add in:
3 cloves garlic, chopped
2 Tbsp. pimenton ahumado
1 tsp. Cumin
1 tsp. cinnamon
¼ c. tomato paste
After a couple minutes, add in:
1 (14.5oz) can diced tomatoes
1 (14.5oz) can chickpeas, drained
2 quarts chicken (or vegetable) broth
Simmer for 30 minutes, then use a potato masher and smoosh one side of the pot and add:
1 c. frozen chopped spinach (no need to thaw before)
Simmer 10 more and soup is on, betches!

Serve with: Greek yogurt & Fresh coriander (cilantro), or XVOO, or a squeeze of fresh lemon.

Revision 1/28 – Oops! Forgot the nutritional info! According to the calorie calculator, if you get 3 servings out of this, each serving has:
323 calories
12.7 g fat
693mg sodium
42.1g carbs (12.5g fiber!)
12.2g protein
and 30% of your iron and 23% potassium for the day

Caldo de Verduras con Chochoyotes

Hey, now. That was quite the hiaitus. I used up my December creative juices on a tamalada and 80 dozen cookies and was enjoying myself so much I forgot to take pictures. This was great for me, but sad for the blog.
So, happy new year! It’s a cold, grey, windy day for the first time in weeks. Which means soup at our house. Caldo de verduras con chochoyotes, to be precise. (Vegetable soup with corn flour dumplings.)

I can just hear you – cho-cho-what? Funny story, that one. Last fall I was making some veggie soup. I grew up with dumplings on stew, and I started to wonder if they had a similar tradition in Mexico – short answer, yes! And I discovered a really awesome blog in the process! (Go check it out!)
With a really fun-to-say name, this is a double win. How can you not smile when you say chochoyote. I mean, come on!
Ready to play?

Caldo de verduras con chochoyotes
serves: 4-6

For the soup:
2 Tbsp. olive oil
½ small white onion, large dice
3 carrots, peeled and in soup-sized discs
4 ribs celery, in soup-sized chunks
2 zucchini, in soup-sized chunks
3 garlic cloves, coarsly chopped
1 can low sodium diced tomatoes
4 quarts chicken (or vegetable) broth
1/4 packet menudo soup spices Or, about 2 Tbsp. (NOT the ground kind, the dried leafy kind.)
Briefly saute the chopped veg in the oil in a large soup pot. Then add in the tomatoes, broth and spices. Turn to medium-low. This is going to look sparse at first – like a LOT of broth and so few veg. The dumplings will absorb a lot of the liquid, and act as a thickener, too. It will be lovely, swearsies.

Make the masa for the dumplings.
Mix 1 c. masa harina with ½ tsp. salt and ¾ c. warm tap water. This will make a thick crumbly mess. Add 2 Tbsp fat (bacon fat, lard, or crisco – bacon is the best) and with clean hands, knead the dough until it is combined. It should be firm and not sticky, like a play-do consistency. Roll it in to 4 logs about a 1.5” in diameter and 5” long. Cover and set aside at room temp for 20-30 minutes.

Meanwhile, the soup should be at a bare simmer. After the wait, take one of the masa logs, break it in to 5 even pieces and roll each one in to a ball. With your thumb (or an implement, I used the end of my lemon reamer because fingernail marks in the dumplings sick me out.) But I digress. So, put a dimple in each dough ball so that it looks like a little bowl, and gently place each one in the pot. Gently shake the pot to get them to submerge if needed. Don’t stir – they’re super fragile and will just come apart. Repeat this process until all the dumplings are in the pool.

Keep at a bare simmer for 20-30 mins. The soup will thicken and the dumplings will cook. Check for doneness by taking one out and slicing it in half; it should be the same color all the way through. If there’s an uncooked core, just simmer them for five more minutes and check again.

Serve like any Mexican-style caldo – with lime wedges and hot pepper, some oregano or cilantro , maybe some sliced radish – so everyone can season their bowl to their taste.

If you actually have leftovers of this, they won’t last long. This little bowl of love is like a veggie stew with tamales in it. You are going to LOVE this. I promise.

updated 01.22.18 – add “room temp” to resting the masa.

Happy Thanksgiving 2017

We wish you a table bountiful in love and delightful in tastes.
See you in a week-ish.

P.S. You see a face in that pumpkin, right? Himself says no, but it is totally there you guys.

Snausages! (Spicy Turkey Breakfast Bites)

Oh, my goodness. The twelve year old inside me cannot stop giggling at calling something bites. (It’s a French thing, you’ll have to google it.) But! Saw this idea while scouring the Pinterest for low carb breakfast ideas other than eggs.

I’ll give this a good grade – it’s yummy. Ground turkey mixed with some grated butternut squash and onion for moisture and flavor, with some fresh rosemary, sage and red pepper flakes to add spice. I am actually looking forward to mornings this week for the first time in a while.

Spicy Turkey Breakfast Bites
(Can we call it sausage? I don’t know if we can….but that’s the idea.)

1 lb. 85% lean ground turkey
1/2 c. grated white onion
1/2 c. grated butternut squash (or zucchini)
1 Tbsp. AP flour
1.5 Tbps. dried sage (leaves, not powder)
1.5 Tbsp. minced fresh rosemary
1 tsp. crushed red pepper

Preheat your oven to 400″. Line a baking sheet with silver foil and spritz with baking spray.
In a medium bowl, mix together everything but the turkey, then add in the turkey and mix well. I use clean hands, but use a paddle attachment in your mixer if you need to. Make twelve meatballs out of the mix, about the size of a golf ball. This is really sticky, btw, so just be mentally prepared. Then, wet your hand or the bottom of a glass and smoosh the balls down so they’re about 1/2″ thick and look like slider patties. Bake 20 minutes, turn, bake 10-15 more minutes. If they didn’t get brown enough, broil for 2-3 minutes. (Don’t bake much longer because you don’t want dry little hockey pucks.)

And, are you asking yourself why there’s a tablespoon of flour in there? It’s a back-up sponge; the ground turkey, grated onion and squash have a LOT of water between them. A little dash of starch (like bread crumbs in your meatloaf) keeps the moisture in the meat instead of running out the sides. I think. Since, you know, this is theoretical as I am not a food scientist.

Cool, and serve for brekkie. We had ours with an oven frittata, although a three-pack of these would be a great breakfast on their own.

The next time I make these, I am adding chopped spinach. Just for the added color and nutrients.

servings: 12

According to the recipe nutrition analyzer, each patty has:
Cal 89
Fat 5.8g
Sodium 24mg
Carbs 1.9
Protein 7g

Ham & Green Chile Breakfast Bake

We’ve been getting a little nuts on the sugar thing (snort. we. you guys totally know who is to blame for this.), so we’re hopping on the no sugar bandwagon for a little bit to get that back in line. That means a fast and already prepared hearty breakfast (mainly so I don’t get a green chile bacon burrito in the Blake’s drive-thru every single day), and we love our little oven omelettes over here.

My obsession with Hatch green chile continues, so they’re the flavor in this iteration. Instead of the little silicone baking cups, I went with a square pan to slice in to servings. Honestly, those little cups are a pain in the ass to clean – and I can’t put them in the dishwasher because it’s like the soap never really comes off them or something. Ok, I digress. Breakfast, bitches!! And a serving comes in at 141 calories and 11 grams of protein. That is what my blood sugar calls a WIN.

Ham Green Chile Breakfast Bake
1.5c. diced ½” thick ham slab
10 eggs
1 c. mushrooms, sliced
1 c. hatch green chili
1 Tbsp. olive oil
½ medium white onion, diced
4 c. fresh baby spinach (or 1 c. frozen chopped, thawed and drained)
Dash pecorino cheese

Preheat your oven to 325*, and grease an 8” square cake pan. Spread out the diced ham in the bottom of the pan.
In a medium skillet over medium heat, add half the olive oil and mushrooms with a little S&P and saute the mushrooms until they are slightly golden and have shrunk by about a quarter. Spread them over the ham in the pan. Next spread the green chili over the ham and shrooms.
Put the other half of the olive oil in the skillet and add the onion, season with S&P. Saute until they are mostly translucent and maybe a little brown on the edged. Toss the chopped fresh spinach on top, season w/ S&P, put on the lid and remove from the heat. This will wilt the spinach.
While that’s doing it’s thang, crack the ten eggs in to a medium bowl and whisk them with a little salt and pepper. Stir the spinach and onion to combine, and spread over the mixture in the square pan. Gently pour the eggs over everything, and smoosh down any floaty bits that pop up. Dash the top with a little cheese. Bake about 35-40-ish minutes until golden and puffy. It should not jiggle when you shake it, and a tester will come out clean. Cool. Slice. Serve at room temp or put into individual servings to eat during the week. My plan is to serve this with those little turkey sausage patties. If that works, we’ll have that recipe in a couple weeks!

Servings: 9
According to the recipe nutrition analyzer, each serving has:
Cal 141
Fat 8.8g
Sodium 494 mg
Carbs 4.4g (sugars 1.7g)
Protein 11.1g
226% of your vitamin D, or
Vit D 45mcg
Calcium 60mg
Iron 2mg
Potassium 238mg

Parsley Pasta Salad With Chickpeas

If you like real tabbouleh, I think you will love this. The parsley is the star. This was just going to be Saturday lunch and a way to use up a half bag of the TJ’s grilled veg, so of course I have no knolled ingredients or process photos to include. But, this was yummy enough to warrant a share – so forgive me.

This is hearty, and fresh, and makes for a filling lunch. You could add some tuna to boost it up, if you wanted. Or just serve it as a side to some rotissimat chicken you picked up on the way home.
If you are lucky enough to be able to eat cheese, some chunks of feta in this would push it into the orgiastically good zone.

Try this – I am totally loving it, and I think you will, too.

Parsley Pasta Salad With Chickpeas in Garlic Dijon Vinaigrette
Salad Ingredients
½ pound rotini pasta, cooked according to package directions
1 can chickpeas, rinsed and peeled
1 small bunch ruffled parsley, chopped coarsely. (About 2.5-3c.)
12 ish pitted kalamata olives, sliced laterally in half
1/2 small white onion, diced
1.5-2c chopped grilled vegetables (I used ½ bag of the Trader Joe’s misto alla griglia – it is red bells, eggplant and zucchini.)
Garlic Dijon Vinaigrette
3 fat cloves of garlic, minced or pressed
1/3 c. red wine vinegar
2 Tbsp. dijon mustard
½ c. extra virgin olive oil
A ton of freshly ground black pepper.

Ok, while the water is boiling for your pasta, make the dressing. In a large bowl, whisk together everything but the oil, then drizzle and whisk it in last until you have a nice emulsion. Pour half of the dressing into a medium-sized microwave safe bowl. This dressing is really intense, do not panic. Once is mixed with everything it will mellow out.
Peel the chickpeas, put them in the bowl with the dressing and toss to coat. Microwave for one minute, stir and set aside.
While the pasta is cooking, chop your vegetable and layer them on top of the dressing in the bowl (but do not mix!) and put that in the fridge to wait for the last step.
When the pasta is al dente, drain it and then immediately put the hot pasta in the bowl with the chick peas and give it a stir.
Once the pea/pasta mixture has cooled to room temperature, toss it with the rest of the ingredients and it is ready to eat. Or, stick it back in the fridge. Because you coated the beans and pasta with that super-strong dressing while they were hot, you don’t have to wait until tomorrow to enjoy this. It is ready right now.

This makes 4 meal-sized portions, or 8-10 sides.

Nutritional Info
for the meal size, says each serving has:

927 cal
38.7g fat
123.8g carbs (fiber 21.9g, sugar 12.5g)
29g protein
Plus – 110% Vitamin A, 93% vitamin C and 56% Iron.

Crostata di Marmellata di Fichi

It all started with a jar of jam. A beautiful, urn-like, Costco-sized jug really, filled with sparkling fig jam. Fig is my favorite, next to apricot, and the best brand is Tuna’s (which Caravan stopped carrying!) I was so sad until that moment in Costco. That is, until I got home.
Because, you see, this gorgeous golden Greek jug of hope held a horrible, horrible secret that only revealed itself when you took your first bite. Vanilla. They put FUCKING VANILLA in the jam. It tasted like my father’s pipe tobacco smelled. So, great. Now I had a Costco-sized jug of inedible fig jam taking up precious refrigerator space. And it stayed there for several months while I decided what to do. Then it occurred to me: crostata di mamellata!! Of course. Found a nice nonna recipe on The YouTube. It used oil and eggs in the crust – intriguing! I tried it and took it in to the office. It was lovely, and consumed with glee.

But overall the feedback was that it was too sweet – I’d made the layer of jam too thick. Everyone loved the vanilla now that it was in a tarte. I thought the crust needed a pinch of salt, and would taste better with butter than oil. General consensus was that it tasted like a giant fig newton. I’m cool with that. And realized essentially this is like those stained glass cookies you make for the winter holidays.

Fast forward to Saturday morning, time to try those adaptations. This time the dough mixed in the food processor, and I used melted butter instead of the oil. I thought this was a good idea. Oh, lawdee lawdee lawd. Do not ever do this. Ever. For reals. Learn from my pain. What an awful, greasy glob it made. I hoped by putting it back in the fridge for an hour, it would become useable. It was. Whew, dodged that bullet.

For the sweetness, the second batch which (THANK GAWD) finally ends that damn jar of fig jam, I stirred in the juice of one lemon. That did the trick, and balanced out the sweetness nicely. If I could do dairy, a dollop of mascarpone or plain Greek yogurt would be absolute heaven on this puppy.

The next time I make this, I will use either apricot or bosenberry jam. And I shall feast, betches!

Let’s make this – and I hope you check out the nonna video – I love the Italian technique, whether it is pasta for noodles or for pastry you beat that egg then slowly add in the flour. With your damn hand, dammit. Because centuries of practice going back to the Roman Empire cannot be wrong.

Crostata di marmellata
2 eggs, beaten
½ c. butter, cool-ish
½ c. sugar
1 tsp bkp pwd
1 tsp vanilla
½ tsp. salt
2 c. AP Flour
sparkle sugar
Filling: a jar of jam (about 1.5-2c)

Set aside 2Tbsp. of the egg. Preheat your oven to 350*. In the bowl of your food processor, put the dry ingredients and briefly pulse to combine them. Add the butter, pulse til it looks like fine crumbs. Add the liquid, and pulse again to combine.
You will wind up with a crumbly mass. Turn it out on your floured board and gently knead a few times. Cut off 1/3 and set it aside. Roll out the larger piece to fit the bottom and sides of your pan(s). Fit it in the pan and trim the edges. Roll out the remaining dough to the same thickness (about 1/4″) in a big rectangle-ish shape and using a swirly-edged pasta cutter, slice it in to ½” wide strips. place these in the lattice style of your choice on top of the jam, and pinch them in to the dough at the edge. You’ll have many strips left. When that is done, smoosh down the dough at the sides of the pan with your finger, it should be about ¼” higher than the jam. Take the remaining strips and place them around the circumference. Gently brush all the dough with the reserved beaten egg, and sprinkle with the sparkle (or normal, or turbinado) sugar.
Bake 350* for 40m. Cool completely before slicing. Then have with your afternoon caffe with the neighbors.

Pecan Brown Sugar Scones

This is the second attempt at these babies. I’ve been trying to capture Himself’s favorite dessert, pecan pie. Although these are not quite there, they are quite tasty. Hopefully a future post is coming that can be called the pecan pie version. Not today, though. If I make one more batch of these this weekend, I am afraid Himself will have my head.

This version is just sweet enough, with a nice crunch from the nuts, and a little hint of salt in the special icing.

These are a little more fussy than my usual, but don’t be scared off. It’s not hard, there’s just a couple extra bits. But hey! That’s what makes these so special. And pretty enough to get rid of the leftovers to the neighbors!
Shall we?

Pecan Brown Sugar Scones.
yield: 16 mini or 8 large

2 c. AP flour
1/2 c. dark brown sugar, plus a little extra for sprinkling
¼ c. toasted chopped pecans
1 tsp. baking powder
½ tsp baking soda
¼ tsp salt
½ c. ice cold butter
¾ c. buttermilk
1 tsp. vanilla
1 egg separated, with the whites lightly whisked until foamy.
8-16 pretty pecan halves.

1 Tbsp butter
1 Tbps. water
¼ tsp. salt
½ tsp. vanilla
1 c. powdered sugar.

Preheat the oven to 375*.

For the Dry, in a medium-sized bowl mix together:
2 c. AP flour
¼ c. dark brown sugar
1 tsp. baking powder
½ tsp baking soda
¼ tsp salt
Mix, then cut in with a pastry cutter:
½ c. ice cold butter
Set aside, and a small bowl mix the wet:
¾ c. buttermilk
1 tsp. vanilla
1 egg yolk.

Mix the wet in to the dry genty until it is shaggy-looking. Turn on to your board/counter, and gently flold and knead until the tough barely holds tegether. With your board knife, cut the dough in to four equal parts, and gently shape and flatten each in to a disc about 6” across and ½” high. On two of the discs, sprinkle:
¼ c. dark brown sugar
¼ toasted chopped pecans.
With your board knife, gently lift one of the plain discs and set it on top of the nuts/sugared disc. (Do the same for the other) Gently press down, they will kind of stick together. Smooth the outside edge so there’s no brown sugar poking out. (Otherwise, the top half will just slide off the bottom half during baking.) Use your board knife to slice each disc in to 8 wedges. (I do halves, quarters, then eighths). Place about ½” apart on a parchment-lined baking sheet. Toss the pecan halves in the foamy egg whites. Brush the backs and tops of the wedges with the beaten egg white, and place a pecan half on each. (Why not the sides? I don’t know the chemistry of it, but essentially it’ll seal the sides so there’s no where for the scone to rise and expand in the oven.) Sprinkle the moist tops with a little more brown sugar. Bake about 15 – 18 minutes until deep golden. Remove from the oven. and place the scones on a cooling rack. When they are just barely still warm, drizzle with the salted brown sugar icing. (And ermehgerd, this icing! I wanted to just eat it with a spoon. This would be amazeballs on a coffee cake. Soooo yummy.)
The Icing:
In a microwave-safe bowl (or 4 cup pyrex!), put:
2 Tbsp. dark brown sugar
1 Tbsp butter
1 Tbps. water
Microwave until it is bubbling. (Mine took about 30 seconds). Stir in:
¼ tsp. salt
½ tsp. vanilla
1 c. powdered sugar.
Stir. It should be the consistency of a thick icing. Put it in a pastry tube to drizzle over the almost-cool scones. Serve and eat!

Remember to take some to the neighbors!

For the 16-scone version, the nutritional info per scone calculated using the site is:
Calories 256
Fat 18.8g
Sodium 132mg
Carbs 19.6g (fiber 2.3g, sugars 5.7g)
Protein 4.3