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Jam Filled Pecan Scones




Source of Recipe


Adapted from Simply Scones


Recipe Introduction



Delicious! They reheat well in the microwave.




List of Ingredients





2 c flour
1/2 c finely chopped pecans *
1/4 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp chilled, unsalted butter
2/3 c buttermilk
1 tsp vanilla
1/4 c raspberry preserves *



Recipe




Preheat to 400 and lightly grease a baking sheet.*
Combine flour, pecans, sugar, baking powder, baking soda, and salt. Stir to mix.
Slice the butter into tbsp pieces, then add to flour mixture. Use a pastry cutter to cut in until mixture resemebles coarse crumbs.
In a measuring cup, combine buttermilk and vanilla. Stir well.
Add liquids to flour mixture and stir to combine.
Lightly flour hands and cutting board.
Divide dough in half and form a 5 inch circle out of each half.
Cut each circle into 6 pieces, then place all 12 pieces on baking sheet.
Make a slice in the top of each piece and carefully spoon 1 teaspoon into the slit.
Bake for 17 to 19 minutes or until the tops are lightly browned.
Remove pan to wire rack and cool for 5 minutes. Then place scones on wire racks to cool.
Serve warm or cool.
Store in an airtight container in refrigerator.
These freeze well.
Makes 12.

Notes:
Original recipe calls for walnuts and strawberry preserves.
I used Saco buttermilk powder and water.
I baked on Silpat sheets.

The dough was kind of gooey and not easy to handle. Next time I will just form 12 balls, flatten them, and then insert the preserves.

Very good!! My family really likes these.