pecan scones
 
featured in the november/december 1989 issue of domain magazine 
buttery scones enriched with pecans and sour cream. makes 24 to 28 scones 
 
4 cup  all-purpose flour
3 tsp  baking powder
1/2 tsp  salt
1/4 cup  brown sugar
1 cup  coarsely ground pecans
1/2 lb.  butter, chilled and cut into cubes
1 cup  sour cream
1 cup  milk
 
preheat oven to 375 degrees. sift together flour, baking powder, and salt. 
add sugar and pecans. cut in butter until mixture resembles bread crumbs. 
combine sour cream and milk, add to dry mixture, and stir just until 
mixed. on 
well-floured board, divide dough into 6 balls, flatten each to 5/8-inch 
thickness, 
and cut into wedges or circles. bake at 375 degrees on ungreased sheet 
until 
golden brown, 15 to 20 minutes. 
 
source: texas monthly newsletter 
 
 
 
 
(ID: 77258) Mirror: rec.food.recipes: Sat, Mar 27, 2004


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