Scones. Who doesn't love them? Not sure if I should thank the Irish or the British, but at this point, they belong to everyone, and I'm here for it.

These baked goods were a mainstay for me growing up -- the traditional plain ones with raisins, finished with an egg wash and circular (unlike the triangles Americans typically serve up). There's nothing like the smell of freshly baked scones served with hot milk tea, clotted cream and jam when called for. I also can't imagine the 'perfect brunch' without them either.

I combined two flavours that pair well for texture and taste for this recipe - pecans and Biscoff, aka cookie butter (well, in this case, the cookies themselves too)! Pecans have a subtle, buttery taste which makes them a seamless addition to most baked goods, but you can also make them sing. As for the biscuits, the spicy undertones of cloves, cinnamon and nutmeg, and notes of caramel, are always a treat. Note: when pulsing these ingredients, make them as coarse (or fine) as you like.

Scones are not as difficult to make as people might believe, ideal not just for brunch but also for a light breakfast or afternoon break.

Watch the video below for a step-by-step to see just how simple it is to make them, and you'll regularly have fresh scones in your home!

Ingredients

2 1/4 cups all-purpose flour + a little extra for dusting

1/2 cup granulated sugar

1/2 cup cold butter, cubed (I used plant-based) or coconut oil

1/2 cup almond milk + 1 teaspoon lemon juice (or buttermilk)

1 teaspoon vanilla extract

1/2 teaspoon salt

1 tablespoon baking powder

10 Biscoff biscuits

1/4 cup Biscoff cookie butter (for the glaze)

1/4 cup raisins

Handful of pecans

1 egg

Instructions

If you are not using regular buttermilk, add the lemon juice to the almond milk and set it aside to curdle.

Next, add the pecan nuts and cookies to a food processor or blender, and pulse to your desired consistency.

In a large bowl, whisk the flour, baking powder, salt, and blitzed pecans and Biscoff cookies until evenly mixed.

Add the cold butter, and use a pastry knife or two sharp knives to chop the butter into the flour mix. Finish off with your fingers until it resembles bread crumbs.

Add the raisins and the egg, mix evenly into the dry batter.

Follow this with buttermilk, and mix with a spatula into soft dough forms.

Transfer to a floured surface and knead for about 2-3 minutes, shaping into a round dome. (If you find the dough too soft and sticky, use the kneading process to add a bit more but not too much to avoid dry and rough scones).

Using a kitchen scraper or sharp knife, slice the dough into eight pieces. Try to make them as even as possible. You may need to dust it with flour to prevent it from sticking.

Bake at 350F for 22 minutes, then remove from oven and set aside to cool.

Melt the cookie butter in a microwave-proof container for about 30 seconds, then use a spoon to glaze the scones.

Serve with tea and clotted cream!