Recipe by keen5
Wonderful scones served at a local Bed and Breakfast here in my town. Prep and cook times are a guess, since I only tasted, but haven't made yet.
Top Review by William (Uncle Bill) Anatooskin
I made your recipe yesterday afternoon and all I can say is that they turned out super-great. They very lightly browned on top and were so delicious, as I had the first one while it was still hot and naturally, with some butter. I also found that I had to add 2 teaspoons of water to the dough when I was kneading to hold the dough together. Otherwise, very tasty. Had one this morning (cold) and with butter, and my oh my, so good. Thank you for sharing this recipe with us. "Uncle Bill"
- 2 cups flour
- 3 tablespoons sugar
- 1⁄4 teaspoon salt
- 1 tablespoon baking powder
- 1⁄4 cup chopped pecans, toasted
- 6 tablespoons shortening
- 1 egg, well beaten
- 1⁄3 cup half-and-half
- 1⁄2 cup dried cherries
- 2 tablespoons brandy or 2 tablespoons apricot nectar
- 1 tablespoon half-and-half
- 2 teaspoons sugar
Directions See How It's Made
- Combine 1/2 cup of dried cherries (or other dried fruit) with 2 tablespoons brandy or apricot nectar.
- Let stand for 15 minutes.
- Combine dry ingredients (flour, sugar, salt, baking powder).
- Cut the shortening into the dry ingredients well.
- Add pecans.
- Make a 'hole' in the center of the dried mixture.
- Stir together well beaten egg and half-and-half.
- Add egg and fruit mixtures to dry ingredients all at once.
- Using a fork, stir just until moistened.
- Turn dough onto a lightly floured surface.
- Knead for 12 to 15 strokes.
- Form dough into a 7 inch circle, and cut into 8 wedges.
- Place scones 1 inch apart on an ungreased baking sheet.
- Brush tops with 1 tbsp half-and-half, sprinkle with 2 tsp sugar.
- Bake in a 400 degree oven for 12 to 15 minutes.
- Cool on a wire rack for 5 minutes.
- Serve warm with maple-nut butter posted on this site, if desired.