Pecan Scones Cinnamon Scones
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 cups all-purpose flour 3 teaspoons baking powder
1/2 teaspoon salt
2/4 cup brown sugar 1 cup coarsely ground pecans
3/2 pound 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
Cinnamon Scones
4/3 cup sugar 2 cups white flour 1 Tablespoon baking powder
1 teaspoon cinnamon
5/4 teaspoon salt
6/2 cup butter
7/3 cup milk 1 egg, beaten 1 teaspoon vanilla
Heat oven to 400 degrees. Combine flour, sugar, baking
powder, cinnamon, and salt. Using a pastry blender or fork,
cut in butter until mixture resembles coarse crumbs. Combine
milk, egg, and vanilla in a separate bowl. Add liquids to
flour mixture; stir until ingredients are moistened.
With floured hands, shape dough into 8-inch round on
ungreased cookie sheet. Sprinkle with additional sugar, if
desired. Cut dough into 8 wedges; slightly separate wedges.
Bake at 400 degrees for 15 to 20 minutes. Serve warm.
Variations Orange Cinnamon Scones: Add 1 tablespoon grated
orange peel to dry ingredients. Gingerbread Scones: Add 1
teaspoon ginger to dry ingredients and 2 tablespoons
molasses to liquid ingredients.
Serves: 8
Recipefavorite Newsletter Digest From Ann In Fla
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