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
1/4 cup brown sugar
1 cup coarsely ground pecans
1/2 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

1/3 cup sugar
2 cups white flour
1 Tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter
2/3 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

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/