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Cinnamon-Pecan Scones




Source of Recipe


King Arthur Flour


List of Ingredients




3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
1 cup pecan meal
1/2 cup chopped pecans
1/2 cup cinnamon chips*
1/2 cup butter or margarine
3/4 cup buttermilk
2 large eggs
2 teaspoons vanilla or 1/4 teaspoon butter-vanilla flavor powder*


Recipe



In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips. Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing. In a separate bowl, beat together the buttermilk, eggs and vanilla. Pour the wet ingredients over the dry ingredients, and stir to combine.

Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together. Pat it into a rectangle about 8 x 10 inches, and cut the dough into 2 to 3-inch diamonds or squares with a sharp knife. Place the scones on an ungreased cookie sheet, and bake in a preheated 400°F oven for 12 to 14 minutes, until they're golden brown. Remove them from the oven, and serve warm. Yield: apprximately fifteen 3 1/2-inch scones.