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    Back Creek Tea Scones


    Source of Recipe


    Back Creek Inn Bed & Breakfast

    Stir to mix:
    2 1/2 cups flour
    1 tablespoon baking powder
    1/2 teaspoon salt

    Cut in with pastry blender:
    8 tablespoons (1 stick, cut up) cold unsalted butter
    Add: 1/3 cup sugar

    Add and stir with fork until soft dough:
    2/3 cup milk

    Put on lightly floured board, give 10 kneads, with 1/4 cup chopped pecans. Pat into circle; cut into 8 wedges. Place on cookie sheet. Bake 12 minutes at 400°. Place on linen towel on rack and cover to cool. Serve with homemade jam.

 

 

 

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