Pecan-Cinnamon scones

Pecan-Cinnamon Scones from About.com

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 scones

Ingredients:

• 1 c. chopped pecans
• 2 c. all purpose flour (For best results, sift or spoon the flour into the measuring cup.)
• 1/4 - 3/4 c. granulated sugar (depending on desired level of sweetness)
• 3 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1/2 cup (1 stick) cold butter
• 1 whisked egg
• 1 tsp. pure vanilla extract
• 1/4 - 1/2 c. buttermilk or half-and-half

Preparation:

1. Preheat the oven to 375 degrees. While the oven is preheating, toast the pecans for 5 minutes, stirring occasionally. Remove the nuts from the oven and place them in the freezer.
2. In a large mixing bowl, mix the remaining dry ingredients (flour, sugar, baking powder, cinnamon and salt).
3. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
4. Stir in the pecans.
5. Add the whisked egg and vanilla extract. Do not stir yet.
6. With minimal stirring, mix in just enough buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
7. Turn the dough out on a heavily floured cutting board.
8. Knead the dough slightly. When it is done, it should be easy to handle and smooth.
9. Gently pat the dough to two 1–inch thick discs.
10. Cut each disc into 6 pieces.
11. Transfer the scones to a buttered or parchment-lined baking sheet and bake in preheated 375-degree oven for 15-20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
12. Cool on the baking sheet.