Lemon pecan scones

Yield: 8 Servings

Measure Ingredient
2 cups Unbleached white flour
¼ cup Sugar
1 tablespoon Baking powder
½ teaspoon Salt
Grated zest of one lemon
½ cup Chopped pecans
1¼ cup Heavy cream
½ teaspoon Lemon extract
1 tablespoon Melted butter
1 tablespoon Sugar

Preheat oven to 425ø. Combine the flour, sugar, baking powder, and salt in a bowl. Add the lemon zest and pecans. In a measuring cup, stir together heavy cream and lemon extract. Stir into dry ingredients until dough holds together in a rough mass. Do not overmix. The dough will be quite sticky.

Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into two circles about 6 inches round. Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top. Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces. Bake at 375ø for 15-20 minutes or until golden brown.

Formatted and Busted by Carriej999@... 3/6/8 Recipe by: Galena Street Mountain Inn, Frisco, Colorado Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Mar 8, 1998

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