Raisin-pecan scones

Yield: 1 Servings

Measure Ingredient
2 cups Flour
2 tablespoons Sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
Grated zest of 1/2 lemon or orange; (optional)
½ cup Butter or margarine
½ cup Each chopped pecans and raisins
¾ cup Milk

In a large bowl, mix all the dry ingredients as well as the lemon zest, if using. Cut in butter until crumbly, then stir in nuts and raisins. Mix in milk and work into a soft dough. Turn out onto floured surface and knead lightly about 10 times, then pat about 1" thick and cut out rounds with a cookie cutter or glass. Place on an un-greased cookie sheet, if you like brush the tops with milk, and bake at 425° about 12 minutes.

Posted to recipelu-digest by Kara9718<Kara9718@...> on Mar 28, 1998

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